Baked Red Snapper In Dill Sauce Recipes

DILLY RED SNAPPER

Steps:

• Place the lemon slices, onions and dill sprigs in a foil-lined baking pan. Top with fish fillets; sprinkle with salt and pepper. Fold foil around fish and seal tightly. , Bake at 400° for 20-25 minutes or until fish flakes easily with a fork. In a small bowl, combine the sauce ingredients. Serve with fish.

BAKED RED SNAPPER IN DILL SAUCE

Steps:

• Combine sauce ingredients in small bowl:.
• Mayonnaise, garlic, lemon juice, minced green onion, dried dill, black pepper. Set aside.
• Preheat oven to 400°F.
• Place lemon slices in center of large sheet of foil. Top with sliced green onions and dill. Put fish fillet on top.
• Season with salt and pepper.
• Fold foil to make a packet.
• Bake about 20 minutes (check at 15) or until the fish is opaque.
• Spread some sauce in the middle of 2 plates. Top with the fish, onions and lemon.
• Garnish with fresh dill sprigs.
• Note: I made this last night but didn't have mayo. Substituted sour cream. I think I like that better. 07/23/05.

RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place red snapper filets on the prepared baking sheet, skin side down.
• Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
• Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
• Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.

BAKED RED SNAPPER WITH AVGOLEMONO

Steps:

• Preheat oven to 375°F.
• Spread 1 1/2 bunches of dill evenly in baking pan, reserving remainder for garnish. Simmer water, clam juice, onion, salt, peppercorns, and bay leaf in a 2- to 3-quart saucepan, uncovered, 10 minutes, then pour hot mixture over dill in pan.
• Arrange fish, skin sides up, in 1 layer on dill in pan and season with salt and pepper. Bake, uncovered, in middle of oven until fish is just cooked through, 10 to 20 minutes, depending on thickness of fillets. Transfer fish, skin sides up, to a platter and keep warm, loosely covered with foil.
• Pour cooking liquid through a sieve into a bowl, pressing hard on solids. Discard solids and reserve 2/3 cup cooking liquid.
• Whisk together egg yolk and lemon juice in a small bowl. Beat egg white with a clean whisk in a medium bowl until it just holds stiff peaks, then whisk in yolk mixture.
• Pour egg mixture into a 2-quart heavy saucepan, then whisk in reserved cooking liquid. Cook sauce over moderately low heat, stirring constantly with a wooden spoon (it will be foamy), until it is thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer, 2 to 3 minutes. (Do not let boil.) Immediately pour sauce through a fine sieve into a bowl, then serve over fish.