Mediterranean Red Snapper Recipes

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MEDITERRANEAN RED SNAPPER



Mediterranean Red Snapper image

A simple mixture of parsley, oregano, garlic, and lemon zest brings the flavors of the Mediterranean to fresh whole red snapper. Easy enough for a weeknight meal, yet elegant enough for company! This recipe was made in a Panasonic CIO.

Provided by Kim's Cooking Now

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 50m

Yield 4

Number Of Ingredients 7

¼ cup chopped fresh parsley
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
1 lemon, zested and sliced
3 cloves garlic, minced
2 (1 pound) whole red snappers, cleaned and scaled
salt and ground black pepper to taste

Steps:

  • Mix parsley, olive oil, oregano, lemon zest, and garlic together in a small bowl.
  • Rinse red snappers and pat dry with paper towels. Cut 3 diagonal slits across the top of each fish, cutting almost to the bone. Season the cavities with salt and pepper.
  • Rub the parsley mixture on the inside and top of the fish, pushing the mixture into the slits. Place the fish in the center of the grill pan; season with salt and pepper.
  • Place the grill pan in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the Fish setting, 3, and 1-pound serving. Cook until an instead-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C), about 20 minutes. Adjust time as needed. Serve with lemon slices.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 4.1 g, Cholesterol 82.1 mg, Fat 13.3 g, Fiber 1.5 g, Protein 46.6 g, SaturatedFat 2.1 g, Sodium 141.7 mg, Sugar 0.1 g

RED SNAPPER WITH MEDITERRANEAN RAGOUT



Red Snapper with Mediterranean Ragout image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 25

20 cloves roasted garlic, see Cook's Note*
1 tablespoon olive oil
1/4 cup olive oil
1 pound Yukon gold potatoes, cut into 1/8-inch thick slices
2 cups onions, thinly sliced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2/3 cup white wine
2 cups fish stock, recipe follows
3 pounds red snapper, cut into 6 pieces, skin on and scored
12 cherry tomatoes, halved
12 black olives, pitted
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh Italian parsley leaves
2 1/2 pounds white fish bones (halibut, snapper and/or cod)
12 cups cold water
1 leek, sliced
1/2 small fennel, sliced
1 small onion, sliced
3 stalks celery, chopped
1/2 bunch Italian parsley
1/2 bunch thyme
1/2 teaspoon whole black peppercorns
3 bay leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large oven proof skillet heat the olive oil over medium heat, add the potatoes and cook until tender, about 8 minutes. Add the onions, season with salt and pepper, cover and cook for 5 minutes. Add the white wine, simmer for 1 minute. Add the fish stock and bring to a boil and reduce the liquid by 1/2. Taste and adjust seasoning, if required. Portion the potatoes and onions into 6 stacks in the skillet.
  • Season the red snapper with salt.
  • Place one fillet, skin side up, on each stack of the potato onion mixture. Scatter the roasted garlic, cherry tomatoes, black olives, thyme, and rosemary around the stacks. Cover the skillet with a lid or foil. Bake for 25 to 30 minutes.
  • Serve in shallow bowls with the cooking juices. Garnish with chopped parsley.
  • Rinse the fish bones thoroughly in several changes of cold water. In a large stock pot place the fish bones and add the cold water. Bring to a slow simmer over medium heat.
  • Skim the surface of foam and impurities to produce a clear, clean, fresh tasting stock.
  • Add the leek, fennel, onion, celery, parsley, thyme, peppercorns, and bay leaves. Reduce the heat to medium-low and simmer for 20 minutes.
  • Strain the stock and cool. Store the stock in the refrigerator for up to 4 days or in the freezer for up to 1 month.

MEDITERRANEAN GRILLED WHOLE SNAPPER WITH FENNEL AND A PERNOD BUTTER SAUCE



Mediterranean Grilled Whole Snapper with Fennel and a Pernod Butter Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

1 whole red snapper, about 3 pounds, gills, gut and scales removed
Salt and freshly ground black pepper
2 heads fennel
6 sprigs thyme
2 sprigs oregano
1 lemon, thinly sliced
2 tablespoons extra-virgin olive oil
1/4 cup water
1 lemon, juiced
1 tablespoon Pernod
Reserved fennel leaves, from above
6 tablespoons butter, in pieces
Salt and freshly ground black pepper

Steps:

  • Preheat the grill to high.
  • Rinse the snapper in clean water. Pat dry with paper towels or a clean kitchen towel. Remove any large fins with sharp kitchen shears. Season the inside of the fish with salt and pepper.
  • Remove the leafy green tops from the fennel heads. Using the greens from 1 of the fennel heads, stuff the inside of the fish. Reserve the fennel bulbs and the remaining greens. Add the thyme and oregano and press closed. Make 3 diagonal slices on each side of the fillet. Cut down to the bone. Insert 1 lemon slice into each slit. Brush the whole fish with olive oil and season with salt and pepper.
  • Clean the surface of the grill with a grill brush. Brush the surface of the hot grill with olive oil. Place the stuffed red snapper on the preheated grill at a 45 degree angle and cook for about 10 minutes or until the fish easily lifts off the grill. With 2 spatulas, carefully turn 90 degrees and continue to cook another 5 minutes. Turn fish and cook the other side to desired doneness, at least another 10 minutes. Do not overcook.
  • Meanwhile, cut the reserved fennel bulbs into 1/4-inch slices. Drizzle with olive oil and place on the grill. Grill until tender and golden brown, about 4 minutes per side. Remove to a platter and keep warm.
  • For the sauce: Place a small saucepan on the grill or on a burner over medium heat. Add the water and bring to a simmer. Add the lemon juice and Pernod and reduce by 1/3. With the remaining reserved fennel leaves, remove the tender inner leaves and chop finely. You should have about 1/4 cup chopped fennel. Set aside. Remove the water/lemon mixture from the heat and whisk in the butter, a few pieces at a time. When the butter is incorporated, add the chopped fennel leaves and whisk well. Season, to taste, with salt and pepper.
  • When the fish is cooked and the flesh is opaque and lifts easily from the bone, carefully remove using 2 sturdy metal spatulas and place on a platter.
  • Serve the fish with some of the Pernod butter sauce and grilled fennel.

MEDITERRANEAN-STYLE RED SNAPPER



Mediterranean-Style Red Snapper image

Make and share this Mediterranean-Style Red Snapper recipe from Food.com.

Provided by Boomette

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 teaspoon lemon pepper seasoning
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
4 red snapper fillets (6 ounces each)
2 teaspoons olive oil, divided
1/2 medium sweet red pepper, julienned
3 green onions, chopped
1 garlic clove, minced
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 cup pimento stuffed olive, chopped
1/4 cup ripe olives, chopped
1/4 cup fresh chives, minced

Steps:

  • Combine the lemon pepper seasoning, garlic powder, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
  • In the same pan, saute the red pepper, onions and garlic in remaining oil until crisp-tender. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve over snapper. Sprinkle with olives and chives.

MEDITERRANEAN-STYLE RED SNAPPER



MEDITERRANEAN-STYLE RED SNAPPER image

Categories     Fish

Yield 4 servings

Number Of Ingredients 13

•1 teaspoon lemon-pepper seasoning
•1/2 teaspoon garlic powder
•1/2 teaspoon dried thyme
•1/8 teaspoon cayenne pepper
•4 red snapper fillets (6 ounces each)
•2 teaspoons olive oil, divided
•1/2 medium sweet red pepper, julienned
•3 green onions, chopped
•1 garlic clove, minced
•1 can (14-1/2 ounces) diced tomatoes, undrained
•1/2 cup chopped pimiento-stuffed olives
•1/4 cup chopped ripe olives
•1/4 cup minced chives

Steps:

  • •Combine the lemon-pepper, garlic powder, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm. • In the same pan, saute the red pepper and onions in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve with snapper. Sprinkle with olives and chives

MEDITERRANEAN RED SNAPPER



Mediterranean Red Snapper image

Kalamata olives and/or capers would be lovely additions to this meal. Add them with the cherry tomatoes. You can also use a whole red snapper if you find one that fits in your Dutch oven. I like to use canned or frozen artichoke hearts packed in water, though marinated artichoke hearts packed in herbed olive oil would add another layer of flavor to this meal. And any white wine is fine to use here. I often use a Chenin Blanc or a Sauvignon Blanc simply because those are what I like to drink.

Yield serves 2

Number Of Ingredients 13

Olive oil spray
1/2 cup couscous
1/2 cup white wine
1/2 to 3/4 pound red snapper fillets
1 teaspoon olive oil
1 small lemon, sliced
1/4 small red onion, sliced
2 tablespoons chopped fresh parsley
3 to 6 garlic cloves, chopped
Sea salt and freshly ground black pepper
1 cup canned or frozen artichoke hearts, halved
1/2 head broccoli, cut into florets (about 2 cups)
1 cup halved cherry tomatoes

Steps:

  • Preheat the oven to 450°F.
  • Spray the inside and lid of a cast-iron Dutch oven with olive oil.
  • Pour the couscous into the pot. Add the wine and 1 tablespoon water and stir to coat all the grains and spread them evenly. Lay the red snapper in the pot, skin side down. Drizzle with olive oil and top with the slices of lemon and onion. Sprinkle with half of the parsley and garlic and lightly salt and pepper to taste.
  • Scatter in the artichoke hearts, broccoli, and tomatoes. Sprinkle with the rest of the parsley and garlic.
  • Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
  • Calories: 466
  • Protein: 37g
  • Carbohydrates: 65g
  • Fat: 5g
  • Cholesterol: 42mg
  • Sodium: 42mg
  • Fiber: 11g

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