BROILED SNAPPER WITH SMASHED POTATOES
This simple fish dish makes use of the broiler for quickly cooking snapper and one pot to steam both sides of potatoes and broccolini at the same time. Get the recipe for Broiled Snapper With Smashed Potatoes.
Provided by Marianne Williams
Time 40m
Number Of Ingredients 9
Steps:
- Preheat broiler with rack about 6 inches from heat. Stir butter, tarragon, and chives in a small bowl; set aside.
- Place potatoes in a large saucepan and cover with cold water. Bring to a boil over high and cook until just tender, 12 to 13 minutes. Add Broccolini and cook until crisp-tender, about 4 minutes. Drain; transfer potatoes to a cutting board and set Broccolini aside. Smash potatoes, 1 at a time, with the bottom of a bowl until flattened slightly.
- Drizzle 2 tablespoons oil over both sides of fish fillets; season with ½ teaspoon salt. Coat a baking sheet with cooking spray. Place fish, skin side up, on baking sheet and broil until skin is crispy and fish flakes with a fork, about 10 minutes.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add potatoes and cook, undisturbed, until golden, about 2 minutes. Add remaining 1 tablespoon oil, flip potatoes, and cook, undisturbed, until golden, about 2 minutes. Add Broccolini; cover and cook until warmed, about 1 minute. Add 2 tablespoons herb butter and remaining ½ teaspoon salt; toss to coat. Serve with fish and remaining herb butter.
Nutrition Facts : Calories 508 kcal, Carbohydrate 25 g, Cholesterol 90 mg, Protein 37 g, Sodium 674 mg, Sugar 2 g, Fat 28 g, UnsaturatedFat 0 g
BROILED FISH
Mother's secret in preparing this dish was to butter the fish before dusting it with flour. That seals in the moisture and makes the fish so succulent. -Ann Berg, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 292 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 272mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.
BROILED SNAPPER WITH PAPRIKA BUTTER
Snapper gets a bit of spice and lots of flavor with this paprika butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 3
Steps:
- Heat broiler; set rack 4 inches from heat. Lightly oil a broiler-proof baking sheet; arrange 4 snapper fillets (8 ounces each), skin side down, on top.
- Dividing evenly, spread fillets with a total of 3 tablespoons softened Paprika Butter; season with coarse salt and ground pepper. Broil until fish is opaque throughout, 8 to 10 minutes.
Nutrition Facts : Calories 308 g, Fat 12 g, Protein 47 g
BROILED RED SNAPPER FILLETS WITH CORIANDER BUTTER
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the red snapper fillets on a platter, sprinkle with salt and pepper and brush each side with olive oil.
- Heat oven broiler or grill to high.
- Melt the butter in a saucepan, add the shallots, lemon juice, soy sauce and coriander. Bring to a simmer, transfer to a small blender or food processor and blend to a fine texture. Keep warm.
- If the snapper is to be broiled in an oven, place the fillets skin side down on the broiler pan and place it about 4 inches from the heat. Leaving the door ajar, cook 3 to 4 minutes without turning the fish. Do not overcook. If the fish fillets are to be cooked on a hot grill, place them skin side up and cook about 2 1/2 minutes. Turn and cook skin side down for about 2 minutes more. Do not overcook. Pour the coriander butter over the fillets and serve immediately.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 5 grams, Sodium 576 milligrams, Sugar 1 gram, TransFat 0 grams
RED SNAPPER
Provided by Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
- Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
- Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.
BBQ BROILED RED SNAPPER
If you don't cook fish often, or don't like fish, this broiled red snapper recipe may be just what the doctor ordered. Normally we don't want to cover up the delicate flavors of the seafood, but in this case, we have no choice. It's not like you can't tell you're eating fish, but close enough.
Provided by Chef John
Time 17m
Yield 2
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
- Combine mayonnaise, lemon juice, and barbeque sauce in a bowl.
- Place red snapper fillets on the prepared baking sheet and season with salt. Spread the mayonnaise mixture over the top of each fillet and sprinkle with cayenne pepper.
- Cook under the preheated broil until top is browned and bubbling and fish flakes easily with a fork, rotating the baking sheet if necessary, about 7 minutes.
Nutrition Facts : Calories 312 calories, Carbohydrate 4 g, Cholesterol 77.9 mg, Fat 13.8 g, Fiber 0.1 g, Protein 40.8 g, SaturatedFat 2.2 g, Sodium 331.5 mg, Sugar 2.4 g
RED SNAPPER
Steps:
- Heat olive oil in a medium saute pan over medium heat. Add vegetables and cook for 3 minutes, or until they have just sweated their moisture. Stir in curry powder and cook for 1 minute. Add wine and simmer 4 minutes. Stir in the stock and cook, for 10 minutes. Remove from heat. Cover and keep warm on back of stove.
- Reheat vegetable couscous. Wipe snapper fillet dry. Using a sharp knife, score the skin in a crosshatch pattern. Lightly dust with flour and season to taste with salt and pepper. Heat vegetable oil in a 12-inch saute pan over medium heat. When very hot but not smoking, add the fillet, skin-side down. Raise heat and cook, occasionally tilting pan to distribute fat evenly, for about 6 minutes. Remove from heat and drain on paper towels.
- Return sauce to high heat. Bring to a rolling boil, add 1/2 tablespoon olive oil, carrot juice, and herbs. Taste and adjust seasoning with salt and pepper. Turn off heat. Place vegetable Italian couscous in shallow soup (or pasta) plate. Carefully set snapper fillet in the center of couscous. Quickly spoon broth over top and serve.
- Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent.
- Add chicken stock or vegetarian stock. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes.
BROILED RED SNAPPER
Make and share this Broiled Red Snapper recipe from Food.com.
Provided by Tootsie
Categories Broil/Grill
Time 18m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cream Roquefort, butter and sherry.
- Spread on fillets and broil until done or fish flakes easily with a fork.
Nutrition Facts : Calories 264.9, Fat 13.7, SaturatedFat 7.8, Cholesterol 90.4, Sodium 154.4, Protein 33.6
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