Garlic Herb Red Snapper Recipes

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GARLIC-HERB RED SNAPPER



Garlic-Herb Red Snapper image

When it's time to fix dinner, Nancy and John Mueller of Menomonee Falls, Wisconsin head to the kitchen together. Married 48 years, they find that dividing up the work is fun, saves time and yields delicious results. John, a retired elementary school principal and teacher, usually prepares the entree, "He especially likes to grill seafood like Garlic-Herb Red Snapper," says Nancy. "He started cooking 29 years ago when I went to work full time."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons lemon juice
2 red snapper fillets or orange roughy fillets (7 ounces each)
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried chervil
1/4 teaspoon dill weed
1/4 teaspoon pepper

Steps:

  • Spoon lemon juice over both sides of fillets. Combine the lemon zest and seasonings; sprinkle over fillets., Lightly oil the grill rack. Grill fish, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts : Calories 146 calories, Fat 1g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 716mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

GARLIC-HERB RED SNAPPER



Garlic-Herb Red Snapper image

Make and share this Garlic-Herb Red Snapper recipe from Food.com.

Provided by pesce_gurl

Categories     Orange Roughy

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons lemon juice
2 (7 ounce) red snapper fillets or 2 (7 ounce) orange roughy fillets
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried chervil
1/4 teaspoon dill weed
1/4 teaspoon pepper

Steps:

  • Spoon lemon juice over both sides of fillets. Combine the lemon peel and seasonings; sprinkle over fillets.
  • If grilling the fish, coat grill rack with cooking spray before starting the grill.
  • Grill fish, uncovered, over medium heat or broil 4-6" from heat for 3 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts : Calories 261.7, Fat 3.4, SaturatedFat 0.7, Cholesterol 93.1, Sodium 695, Carbohydrate 2.4, Fiber 0.4, Sugar 0.6, Protein 52.4

SALT AND HERB CRUSTED RED SNAPPER



Salt and Herb Crusted Red Snapper image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h17m

Yield 8 servings

Number Of Ingredients 26

1 whole red snapper or redfish, (about 6 1/2 pounds), cleaned and scaled
2 tablespoons olive oil
2 teaspoons Creole seasoning
1 (3-pound) box kosher salt
1/2 cup chopped fresh parsley leaves
1/4 cup chopped fresh tarragon leaves
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh cilantro leaves
1/4 cup grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon grated orange zest
2 oranges, juiced (about 1/2 cup)
1 teaspoon freshly ground black pepper
6 cups cooked sticky rice, warm
Fresh Orange and Tomato Salsa, recipe follows
3 cups chopped vine-ripened tomatoes
1/2 cup small diced red onions
1 large fresh jalapeno, seeded and cut into small dice
1/2 cup loosely packed chopped fresh cilantro leaves
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon chopped garlic
2 medium oranges, skin and pith removed and segmented
Salt
Freshly ground black pepper
4 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • With a sharp knife, make 5 slits, at an angle and about 1 1/2 inches apart, on each side of the fish. Rub 1 tablespoon of the olive oil over each side of the fish, then season each side with Creole seasoning. Place the fish on the prepared baking sheet. Combine the kosher salt, herbs, lemon zest, and juice, orange zest and juice, and black pepper in a large mixing bowl. Mix well. Mound the mixture evenly on the surface of the fish, leaving the head and tail uncovered. With your fingers, firmly press the mixture into the flesh. Bake for 1 1/2 hours. Remove from the oven and cool for 2 minutes.
  • With the back of a heavy spoon or a mallet, lightly pound the salt crust to crack it open, beginning at the tail end. Carefully pull off the salt crust. Then, with a small spatula or wide knife, remove the flesh from the bone on the top side of the fish. Remove the back bone, then serve the flesh from the bottom side of the fish. Spoon the rice in the center of each serving plate. Lay the fish on top of the rice. Spoon some of the salsa over each serving.
  • Combine all of the ingredients in a mixing bowl and toss well. Allow the salad to sit for 15 minutes before serving.

ROASTED RED SNAPPER WITH FRESH HERBS, GARLIC AND OLIVE OIL



Roasted Red Snapper with Fresh Herbs, Garlic and Olive Oil image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 (2 to 2 1/2-pound) red snapper, cleaned but with head and tail
1/3 cup olive oil
Fresh lemon juice to taste
2 large cloves garlic, minced fine
Fresh rosemary and thyme, crumbled
Salt and pepper to taste
Lemon wedges as an accompaniment
Fresh rosemary, thyme or parsley sprigs for garnish, if desired

Steps:

  • Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.;

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