Red Snapper In A Bag Recipes

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PAN SEARED RED SNAPPER



Pan Seared Red Snapper image

This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.

Provided by OCTOBERK8

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 2

Number Of Ingredients 8

2 (4 ounce) fillets red snapper
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
¼ cup chopped green onions
1 teaspoon ground ginger

Steps:

  • Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
  • Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g

30 BEST WAYS TO COOK SNAPPER



30 Best Ways to Cook Snapper image

Try these snapper recipes for an easy fish dinner any night of the week! From baked to grilled to fried, there are plenty of tasty ways to prepare snapper.

Provided by insanelygood

Categories     Recipe Roundup     Seafood

Number Of Ingredients 30

2 Baked Red Snapper
2 Lemon Red Snapper with Herb Butter
Cajun-Style Blackened Snapper
Pan-Seared Red Snapper
Grilled Lemon Garlic Red Snapper
Cajun Yellowtail Snapper with Mango Avocado Chutney
Roasted Red Snapper Italian Style
Oven-Baked Whole Yellowtail Snapper
Pan-Fried Yellowtail Snapper
Caribbean Grilled Snapper with Garlic Aioli
Blacked Seared Yellowtail Snapper With Sauteed Vegetables
Crispy Skinned Florida Yellowtail Snapper
Snapper Fish Tacos
Mangrove Snapper Chowder
Red Snapper en Papillote
Foil-Wrapped Oven-Baked Red Snapper
Fire-Roasted Snapper Wrapped in Green Corn Husks
Red Snapper Open-Faced Sandwiches
Blackened Red Snapper with Fresh Salsa
Spaghetti with Snapper, Oregano, Olives, and Sun-Dried Tomatoes
Snapper Piccata
Fried Red Snapper Bites
Dominican Fried Red Snapper
Crispy Fried Red Snapper Fish Sticks
Mediterranean-Style Red Snapper
Jamaican Steamed Fish
Broiled Red Snapper with Ginger Lime Butter
Red Snapper Cakes with Avocado Tomatillo Sauce
Snapper Ceviche
Snapper in Dark Ale Butter

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

SNAPPER IN PARCHMENT



Snapper in Parchment image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin oil
4 garlic cloves, sliced paper-thin
Salt and pepper
4 (6-ounce) fillets red snapper
1 large round tomato, chopped
1 red onion, sliced in thin rounds
1/4 jalapeno, seeded, minced
2 tablespoons tequila
2 limes, juiced
1/4 cup picked cilantro leaves
4 (8-inch square) pieces parchment paper
Butcher's twine, for securing

Steps:

  • Preheat oven to 325 degrees F.
  • Heat 2 tablespoons of olive oil on medium heat in a small saute pan. Add the garlic, shaking the pan constantly. When the garlic begins to turn a golden color, remove instantly from the heat. Pour the garlic and oil into another container to stop the cooking process. Set aside.
  • Place an 8-inch square piece of parchment paper on a flat surface, in a diamond pattern. Salt and pepper the snapper and place in the lower third of the paper. Top the fish with 1/2 tablespoon of garlic and oil, 1/4 each of the tomato, red onion, and jalapeno. Add 1/2 tablespoon of tequila, a spritz of lime juice, and a little cilantro. Season again.
  • Fold the paper over the fish and fold the edges over, forming an envelope. Making sure there are no openings. Repeat with the rest of the ingredients to create 4 packages.
  • Tie the package with butcher's twine, and bake for 15 minutes.

RED SNAPPER IN A BAG



RED SNAPPER IN A BAG image

Categories     Fish

Yield 4 servings

Number Of Ingredients 13

4 red snapper fillets 1.5 lbs
1 tsp minced garlic
1 Tbsp olive oil
2 Tbsp salt
1 Tbsp pepper
1 lemon
1 small red onion
1 yellow squash
1 roma tomato
1 zucchini
2 sprigs fresh oregano
2 sprigs parsley
1/4 C white wine

Steps:

  • Preheat oven to 425 Cut parchment paper 15 x 48 fold it in half and place on a baking sheet. Brush both sides of fish with minced garlic and olive oil, then season with salk and pepper. Thinly slice lemon and veggies and place on top of the fish. Tuck a few pieces underneath. Lay oregano and parsley on top. Fold paper back in half and start to roll sides to create a bag. Before sealing completely, pour white wine into it. Bake for 25 minutes. Serve in bag, when cutting open be careful of steam.

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.

BAKED MOROCCAN SNAPPER IN A BAG



Baked Moroccan Snapper in a Bag image

Snapper is one of my favorite fish.I like to make this dish because its easy not so messy and has alot of flavor. Hope you enjoy it too.

Provided by Marlitt

Categories     Moroccan

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons cumin seeds
1 tablespoon lemon juice
1 tablespoon honey
1 1/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper, fresh ground
1 1/2 lbs red snapper, whole fish
4 shallots, chopped
1/3 cup Italian parsley, chopped
1 1/4 cups boiling water
1 teaspoon salt
2 tablespoons butter
1 1/2 cups couscous
1 medium red pepper, chop fine
1 small Spanish onion, chop fine
10 ounces corn kernels, drained
1/2 cup currants

Steps:

  • Combine coriander, cumin,lemon juice, honey, oil, salt and pepper in bowl, mix well.
  • Make 3 diagonal incisions (3-4cm long) on both sides of the fish.
  • Place a Tbsp of spice paste in fish cavity, coat both sides with remaining spice paste. Place fish in a large oven cooking bag, sprinkle with shallots & parsley.
  • Seal bag with a tie, prick a few holes just below the tie.
  • Place fish on baking tray, bake in moderate over (180C)or 375F about 20 mins or until just cooked through.
  • Serve with couscous.
  • Couscous:.
  • Combine water, salt, butter & couscous in heatproof bowl. Cover, stand 10 mins or until water is absorbed.
  • Stir in remaining red bell pepper, spanish onion,corn, and currants or raisins.

Nutrition Facts : Calories 683.6, Fat 14.9, SaturatedFat 5.1, Cholesterol 78.4, Sodium 1335.1, Carbohydrate 92, Fiber 7.9, Sugar 18.6, Protein 47.9

SAFFRON CILANTRO SNAPPER IN A BAG



Saffron Cilantro Snapper in a Bag image

This is a recipe that I came up with one day when I had to cook some Red Snapper with the spare ingredients that I had in my refrigerator. It was amazing the very first time I made it, so I never had to tweak the recipe. The sauce that results from steaming these ingredients is absolutely fantastic - the flavors all blend together to make a truly exquisite dish that's both healthy and delicious. Simply the best fish in a bag I've ever had.

Provided by BGreenstone

Categories     < 60 Mins

Time 33m

Yield 2 serving(s)

Number Of Ingredients 9

2 red snapper fillets
1 tomatoes, seeds removed & chopped
1 lemon, sliced
1/3 cup green onion
1 bunch cilantro, roughly chopped
1/4 cup white wine
1/2 teaspoon saffron
4 sprigs fresh thyme
salt & pepper

Steps:

  • Preheat oven to 400º.
  • For each serving: fold long sheet of parchment paper in half, place fish filet in middle on one side of the crease.
  • Cover each serving with 1/2 of the Cilantro, 1/2 of the Green Onions, 1/2 chopped Tomato.
  • Drizzle a dash (1/8 cup) of White Wine over each filet, and then place two sprigs of Thyme on top.
  • Sprinkle a pinch of Saffron - you don't need much.
  • Squeeze some lemon juice over it, and cover with two slices of Lemon.
  • Salt and Pepper to taste (don't over salt!).
  • Fold the paper over the fish and then crinkle up the edges to form the letter D.
  • Place on a baking sheet and cook @ 400º for 18 minutes.

Nutrition Facts : Calories 270.5, Fat 3.2, SaturatedFat 0.7, Cholesterol 79.9, Sodium 111.8, Carbohydrate 7.8, Fiber 2.4, Sugar 3.1, Protein 46.2

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