Red Snapper Fajitas Recipes

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RED SNAPPER



Red Snapper image

Provided by Food Network

Time 45m

Yield 2 servings

Number Of Ingredients 5

Olive oil
2 (6 ounce) red snapper filets, scaled but skin on
1 large tomato, or 2 plum tomatoes, cut into 1/4inch thick slices
Salt and pepper
Fresh basil, mint or dill leaves

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.

RED SNAPPER FAJITAS



Red Snapper Fajitas image

Make and share this Red Snapper Fajitas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Cholesterol

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
4 (6 ounce) skinless red snapper fillets
1 lb plum tomato, cored and diced
1 medium avocado, finely diced
1/2 cup canned black beans, rinsed and drained
1/4 cup finely diced red onion
1/4 cup finely chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 tablespoon minced jalapeno pepper
1 teaspoon minced garlic
1/2 teaspoon kosher salt
8 -10 flour tortillas (10 inches)
1/2 head romaine lettuce

Steps:

  • Make marinade: in a bowl, whisk the marinade ingredients together.
  • Put fish fillets in a large plastic zip-lock bag; pour in the marinade.
  • Press the air out of the bag and seal; turn bag to distribute marinade; refrigerate for 30 minutes.
  • Make the salsa: in a bowl, combine the salsa ingredients; season with more salt and lime juice, if desired.
  • Remove fillets from bag; discard marinade.
  • Lightly brush or spray both sides with vegetable oil.
  • Grill over direct high heat until fish begins to flake, 3-4 minutes, turning once halfway through grilling time.
  • Remove from grill; separate into large flakes with two forks.
  • Heat tortillas over direct high heat for about 30 seconds without turning; wrap in a kitchen towel to keep warm.
  • Clean, core, and cut the lettuce into crosswise slices.
  • Let each person assemble their own fajitas, piling the lettuce and fish on the warm tortillas and topping with the salsa.

Nutrition Facts : Calories 652.1, Fat 25.9, SaturatedFat 4.3, Cholesterol 79.8, Sodium 1265.7, Carbohydrate 51, Fiber 10.7, Sugar 6.3, Protein 54.9

RED SNAPPER FAJITAS WITH BLACK BEAN SALSA



Red Snapper Fajitas With Black Bean Salsa image

Number Of Ingredients 22

FOR THE MARINADE:
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon , crushed red pepper flake
4 skinless red snapper fillets, about 6 ounces each
FOR THE SALSA:
1 pound Italian plum tomato, cored and dices
1 medium avocado, finely diced
1.200 cups canned black beans, rinsed and fully drained
1/4 cup finely diced red onion
1/4 cup finely chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 teaspoon minced jalapeño pepper, with seeds
1 teaspoon minced garlic
1/2 teaspoon kosher salt
vegetable oil
8 to 10 flour tortillas (10 inches)
1/2 head Romaine lettuce

Steps:

  • TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Place the fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and refrigerate for 30 minutes. TO MAKE THE SALSA: In a medium bowl combine the salsa ingredients. Season with more salt and lime juice, if desired. Remove the fillets from the bag and discard the marinade. Lightly brush or spray both sides with vegetable oil. Grill over Direct High heat until the fish begins to flake, 3 to 4 minutes, turning once halfway through grilling time. Remove from the grill. Separate into large flakes with two forks. Heat the tortillas over Direct High heat for about 1 minute without turning. Wrap in a kitchen towel to keep warm. Clean, core, and cut the lettuce into thin, crosswise slices. Let your guests assemble their own fajitas, piling the lettuce and fish on the warm tortillas and topping with the salsa.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

FISH FAJITAS



Fish Fajitas image

Provided by Millie Pozzo Froeb

Yield Serves 4

Number Of Ingredients 11

12 ounces red snapper fillets, all bones removed, cut crosswise into 1/3-inch-think strips
3/4 cup diced fresh pineapple
4 6-inch-diameter flour tortillas
2 cups grated mozzarella cheese
1/2 cup chopped fresh cilantro
2 tablespoons olive oil
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 onion, thinly sliced
Fresh line wedges
Sour cream

Steps:

  • Combine fish and pineapple in medium bowl; season with salt and pepper. Marinate 30 minutes, tossing occasionally.
  • Preheat oven to 375°F. Arrange tortillas on heavy large baking sheet. Top with cheese and cilantro, dividing equally. Bake until cheese melts, about 8 minutes. Transfer tortillas to plates.
  • Meanwhile, heat oil in large skillet over high heat. Add peppers and onion; sauté until beginning to soften, about 5 minutes. Add fish mixture; sauté until just cooked through, about 2 minutes. Spoon mixture on top of tortillas, dividing equally. Serve with lime wedges and sour cream.

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