BAKED SNAPPER WITH VEGETABLES
Provided by Food Network Kitchen
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. On a large piece of foil, drizzle olive oil and top with fish fillets. Top with leeks and red pepper. Season with dried tarragon, salt and pepper. Splash fish with 3-4 tablespoons wine. Fold foil up into a package and place on baking sheet. Bake for 20 minutes
RED SNAPPER AND SUMMER VEGETABLES BAKED IN FOIL ON A SALAD
Make and share this Red Snapper and Summer Vegetables Baked in Foil on a Salad recipe from Food.com.
Provided by Gingerbear
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°.
- In a medium bowl, combine the vegetables with the olive salad, garlic, Italian seasoning, 1 teaspoon of the salt, and 2 tablespoons of the olive oil.
- Mix together to combine.
- Season the fish generously on both sides with the Emeril's Original Essence.
- Fold each piece of aluminum foil in half.
- Open each folded piece and place 1/4 of the vegetable mixture just below the crease and in the center of each foil square.
- Place a snapper filet on top of the vegetables.
- Drizzle each fillet with 1/2 a tablespoon of lemon juice and 1 tablespoon of the olive oil.
- Fold the foil over the fillet and tightly crimp the edges to form a seal.
- Place the pouches on a sheet pan and place in the oven to bake for about 25 minutes.
- While the fish bakes, in a large mixing bowl, combine the frissee, baby spinach, endive and red onion.
- Season the lettuce with salt and cracked black pepper, and toss to combine.
- Divide the lettuces among 4 entrée plates.
- Remove the fish from the oven.
- Combine the shallots, vinegar and mustard in a medium bowl set over a plate covered by a dishtowel to prevent the bowl from moving while whisking.
- Whisk the mixture while gradually adding the remaining 1/3 cup of the olive oil.
- Gently pierce each fish packet and whisk the juices into the vinaigrette.
- Season the vinaigrette with salt and pepper.
- Place the fish and vegetables over each salad.
- Divide the vinaigrette evenly over the 4 salads and serve immediately with crusty bread.
Nutrition Facts : Calories 720.8, Fat 43.9, SaturatedFat 6.4, Cholesterol 106.4, Sodium 326.6, Carbohydrate 17.9, Fiber 8.3, Sugar 4.9, Protein 65
BAKED WHOLE RED SNAPPER WITH GARLIC
Here's an easy but impressive dish from the Admiral's Inn in St. John's Antigua. When ordering the whole snapper from the fish market, have them clean and scale it. If you cannot find whole red snapper, use fillets and bake them about 25 minutes.
Categories Fish Garlic Bake Low Carb Quick & Easy Wheat/Gluten-Free Snapper Healthy Thyme Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place 24x18-inch piece of foil on heavy large baking sheet. Butter foil. Place fish in center of foil. Season cavity of fish with garlic, lemon juice and seafood seasoning. Dot cavity with butter. Arrange thyme sprigs inside cavity. Sprinkle outside of fish with salt and pepper. Top with lemon slices. Fold edges of foil over fish; seal. (Can be made 1 day ahead. Refrigerate.)
- Preheat oven to 350°F. Bake fish until cooked through, about 45 minutes. Transfer fish to platter. Open foil.
VERACRUZ-STYLE RED SNAPPER
I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
- Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
- Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
- Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
- Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.
Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g
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