Blackened Red Snapper Soft Tacos With Lime Cilantro Dressing Recipes

BLACKENED SHRIMP STREET TACO WITH RED SNAPPER CEVICHE

Blackened Shrimp Street Taco with Red Snapper Ceviche image

Provided by Rob Burmeister

Time 45m

Yield 4 servings

Number Of Ingredients 34

Ingredients

12 jumbo shrimp, peeled and deveined
1 tablespoon Blackening Spice, recipe follows
1/4 cup vegetable oil
1 cup shredded red cabbage
6 radishes, sliced
1 bunch cilantro, roughly chopped
1 lime, juiced
Salt
2 cups frozen green peas, thawed
2 limes, juiced
1/2 red onion, diced
1/2 red bell pepper, diced
1/2 bunch cilantro, roughly chopped
1 tablespoon Sriracha
1 teaspoon cumin
Salt and black pepper
8 ounces skinless red snapper fillet, diced
2 tablespoons lime juice
2 tablespoons, chopped red onion
1 tablespoon chopped fresh cilantro
1 tablespoon minced jalapeno
1 clove garlic, minced
1 tomato, diced
Salt
8 corn tortillas, for serving
3 limes, cut into wedges, for serving
1 teaspoon cayenne
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon dried thyme

Steps:

For the red snapper ceviche: In a bowl, mix together the snapper, lime juice, red onion, cilantro, jalapeno, garlic and tomato. Season with salt. Chill until ready to serve.
For the taco mix: Sprinkle the shrimp with the Blackening Spice. Heat the oil in a large skillet over high heat. Add the shrimp and sear for 2 minutes on each side. Let stand.
In a bowl, combine the cabbage, radishes, cilantro, lime juice and a pinch of salt. Toss well and set aside.
For the "mock"-amole: Puree the peas in a food processor. Add the lime juice, red onions, red peppers, cilantro, Sriracha and cumin; pulse until well mixed. Season with salt and pepper.
To assemble: Heat the tortillas in a dry skillet until soft. Stack two tortillas on each serving plate, spread with "mock"-amole and top with shrimp and cabbage slaw. Serve the ceviche on the side. Garnish with lime wedges.
Mix all the ingredients together in a bowl until well blended. Store in an airtight container.

RED SNAPPER WITH CILANTRO, GARLIC, AND LIME

Red Snapper with Cilantro, Garlic, and Lime image

Categories Garlic Broil Low Carb Quick & Easy Lime Snapper Summer Cilantro Gourmet

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

6 (6- to 8-oz) red snapper fillets (1/2 inch thick) with skin
6 tablespoons extra-virgin olive oil
1 teaspoon salt
3/4 teaspoon black pepper
1/2 cup finely chopped fresh cilantro
1 1/2 tablespoons minced garlic
1 1/2 tablespoons finely grated fresh lime zest
Accompaniment: lime wedges

Steps:

Preheat broiler and lightly oil a shallow baking pan (1 inch deep).
Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.
Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.

BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO

Baked Red Snapper with Garlic, Lime, and Cilantro image

A delicious and easy red snapper dish, with the flavors of the summer. You can substitute almost any firm-fleshed fish, but snapper is my favorite!

Provided by mslisa

Categories Seafood Fish

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

cooking spray
2 pounds skin-on red snapper fillets
2 cloves fresh garlic, minced
1 pinch garlic salt, or to taste
1 pinch ground red chile pepper, or to taste
½ cup chopped fresh cilantro
1 lime
2 tablespoons butter

Steps:

Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
Marinate in the refrigerator, 30 minutes to 1 hour.
Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.7 g, Cholesterol 65.7 mg, Fat 5.9 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 151.5 mg, Sugar 0.1 g

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