OVEN BAKED WHOLE YELLOWTAIL SNAPPER
It takes almost no time to prepare this tasty Oven Baked Whole Yellowtail Snapper for your family. Juicy and flaky on the inside, and deliciously crispy and seasoned on the outside. The perfect combination!
Categories Dinner Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Rinse and pat dry fish.
- Make 3 slits or more on both sides of the fish.
- Make a seasoning mix by combining: melted butter, sea salt, pepper, garlic powder, Italian seasoning, and squeezed lemon juice.
- Mix well and adjust to taste.
- Place fish on a lightly oiled foil-lined baking sheet.
- Brush fish with seasoning mix on both sides, inside the cavity, and inside the slits.
- Insert fresh minced garlic or sliced onion and lemon slices inside the fish cavity.
- Insert lemon slices into the slits.
- Dust with additional paprika, salt, and dry parsley.
- Bake in the preheated to 400°F oven for about 30 minutes or until fish flakes easily.
- Drizzle with lemon juice and dripping from the seasoning. Garnish with fresh herbs (parsley) and serve.
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
- Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- Preheat the oven to 350 degrees F.
- Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
- Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
- Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.
OVEN ROASTED YELLOWTAIL (SNAPPER) AND POTATOES
Oven roasted whole fish with potatoes, salsa,tomatoes,black olives in sherry olive oil as originaly suggested in an online site for cod modified for the two of us who like the taste of salsa ,garlic ,olives and yellowtail
Provided by Chez 4411 chef
Categories One Dish Meal
Time 40m
Yield 4 cups, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450.
- Bring potatoes to boil and cook until tender (12 min.)drain.
- Make 3 evenspaced 3" long slits on each side of fish.
- Sprinkle fish inside with salt and lay butterfly style in steep sided baking dish.
- Surround fish with potatoes,olives,chunk tomato,garlic,oregano,top with salsa and olive oil/sherry mixture.
- Bake approx 30 minutes or til fish flakes.Do not overbake.
Nutrition Facts : Calories 660.7, Fat 24.1, SaturatedFat 3.5, Cholesterol 84.1, Sodium 2682.2, Carbohydrate 46.5, Fiber 7.1, Sugar 5.9, Protein 52.4
BAKED SNAPPER WITH POTATOES, OREGANO AND WHITE WINE
Make and share this Baked Snapper With Potatoes, Oregano and White Wine recipe from Food.com.
Provided by txzuckerbaeckerin
Categories Potato
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F.
- Slightly overlap the sliced potatoes in a 9X13 metal pan.
- Mix oil, garlic, oregano, 1 tsp salt and the crushed red pepper in a bowl.
- Pour over potatoes.
- Pour wine and 1/4 c water over the potatoes.
- Cover with aluminum foil and bake for 20 minutes.
- Uncover and bake until the potatoes are tender, about another 35 minutes.
- Place fish on top of potatoes.
- Drizzle with remaining 1/4 c oil.
- Sprinkle with salt, pepper and 2 tbsp parsley.
- Bake uncovered until fish is opaque in the center, about 18 minutes.
- Sprinkle with the remaining 2 tbsp parsley and serve.
Nutrition Facts : Calories 585.4, Fat 29.7, SaturatedFat 4.3, Cholesterol 66.5, Sodium 677.2, Carbohydrate 30.3, Fiber 3.9, Sugar 1.8, Protein 40.8
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