RED SNAPPER PUTTANESCA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Position a rack in the top third of the oven.
- Dry the snapper very well inside and out. Score the skin twice on each side. Season inside and out with 1 1/4 teaspoons salt. Stuff the cavity with the rosemary, oregano and orange slices and close the belly around the filling.
- On a rimmed baking sheet, toss together the capers, orange and red bell peppers, onions, red pepper flakes, 1 tablespoon olive oil and 1/2 teaspoon salt. Place the fish in the middle of the vegetables and rub the skin with 1 tablespoon olive oil.
- Roast until the fish is cooked through and tender when pierced with a fork, 25 to 30 minutes. Transfer to a platter to rest.
- Add the roasted vegetables to a blender; puree until smooth.
- Using a butter knife, cut the top fillet away from the fish by following the spine down the center of the fish. Remove the fillet with a fork. Flip the fish and repeat on the other side.
- Serve the fillets with the spicy roasted pepper puree.
RED SNAPPER CRUDO
Steps:
- Preheat the oven to 200 degrees F. Place a serving plate in the oven and let warm. Preheat a grill pan to medium-high heat.
- Remove all skin, pin bones, blood lines and sinew from the fillet. Trim the tip of the tail end off the fillet. Separate the top side from the bottom side of the fillet; reserve the bottom for another use. Wrap the top side of the fillet in plastic and freeze for 20 minutes. This firms up the fish considerably, making it easier to slice.
- Meanwhile, whisk together the anchovy and the juice from half the lemon in a medium bowl. Whisk in the capers and Dijon. Slowly add the olive oil in a steady stream to create an emulsion. Set the vinaigrette aside.
- Brush the sourdough slices on both sides with some oil. Grill until toasted, about 3 minutes per side. Trim off the crusts and cut the bread into small triangles.
- Remove the trout from the freezer. Slice as thinly as possible on a slight angle. Transfer directly to the warmed plate and drizzle with olive oil.
- Spoon the vinaigrette over the trout and top with the scallions, parsley, lemon zest from half the lemon and a spinkle of Maldon. Serve with the grilled sourdough.
RED SNAPPER PUTTANESCA (COOKING LIGHT)
This flavorful recipe is from a 1996 Cooking Light magazine. I made a few adjustments for my family's preferences, but it is still a tasty, very low-fat recipe.
Provided by appleydapply
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat an oven to 350°F (180°C).
- Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
- Heat the oil in a large nonstick frying pan over medium heat. Add the scallion and garlic and sauté, stirring frequently, for 2 minutes. Add the drained tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
- Pour the sauce over the fillets and top with the chopped or dried parsley. Cover with aluminum foil and bake until the fish just separates when pressed with a fork, about 30 minutes. Remove and discard the bay leaf.
- To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.
Nutrition Facts : Calories 240.5, Fat 5, SaturatedFat 0.9, Cholesterol 66.5, Sodium 427.8, Carbohydrate 10.2, Fiber 2.8, Sugar 4, Protein 38.8
More about "red snapper puttanesca cooking light recipes"
SPIRALIZED PUTTANESCA RECIPE | COOKING LIGHT
Web Jan 9, 2017 Add oil to pan; swirl to coat. Add garlic, anchovies, oregano, and red pepper; cook 2 minutes, …
From cookinglight.com
Servings 6Calories 342 per servingTotal Time 15 mins
From cookinglight.com
Servings 6Calories 342 per servingTotal Time 15 mins
- Add oil to pan; swirl to coat. Add garlic, anchovies, oregano, and red pepper; cook 2 minutes, stirring constantly to break up anchovies.
See details
RED SNAPPER PUTTANESCA RECIPE | MYRECIPES
Web Ingredients 4 red snapper fillets, about 4 oz (125 g) each 1 tablespoon lemon juice ¼ teaspoon ground black pepper 2 teaspoons olive oil 1 onion, diced 3 garlic cloves, peeled …
From myrecipes.com
From myrecipes.com
See details
BUCATINI PUTTANESCA RECIPE | MYRECIPES
Web Step 1. Heat a large high-sided sauté pan over medium heat. Add oil to pan; swirl to coat. Add garlic, anchovies, oregano, and red pepper; cook 2 minutes, stirring constantly to …
From myrecipes.com
From myrecipes.com
See details
RED SNAPPER PUTTANESCA – GIADZY
Web Jun 9, 2022 Red Snapper Puttanesca – Giadzy A whole roasted fish with a flavorful sauce - a perfect main dish for a holiday meal. A whole roasted fish with a flavorful sauce …
From giadzy.com
Servings 2Total Time 1 hrAuthor Giada De Laurentiis
From giadzy.com
Servings 2Total Time 1 hrAuthor Giada De Laurentiis
See details
RED SNAPPER PUTTANESCA (COOKING LIGHT) RECIPE - FOOD.COM
Web Jan 30, 2013 - This flavorful recipe is from a 1996 Cooking Light magazine. I made a few adjustments for my family's preferences, but it is still a tasty, very low-Pinterest. Today. …
From pinterest.com
From pinterest.com
See details
RED SNAPPER WITH LEMON CAPER BUTTER SAUCE RECIPE
Web Dec 7, 2015 3 tablespoons extra-virgin olive oil. Four 6-ounce red snapper fillets. Salt and freshly ground pepper. 2 tablespoons unsalted butter, cut into 4 pieces
From foodandwine.com
From foodandwine.com
See details
SPAGHETTI ALLA PUTTANESCA | RECIPETIN EATS
Web Aug 9, 2021 Simmer: Add oregano, salt and pepper. Stir, bring to simmer, then turn down to low and cook over medium heat for 10 minutes or until the tomato has broken down …
From recipetineats.com
From recipetineats.com
See details
RED SNAPPER PUTTANESCA | PUNCHFORK
Web One 1 to 1 1/2-pound red snapper, cleaned, gutted and fins removed; 4 stems rosemary; 3 stems oregano; 1/2 orange, sliced (about 3 slices) 1 orange bell pepper, cut into 1/2 inch …
From punchfork.com
From punchfork.com
See details
21 BEST RED SNAPPER RECIPES - COOKING CHEW
Web Jul 15, 2022 One of the best red snapper recipes on this list is #21, which will make you crave more! 1. Baked Red Snapper With Garlic & Herbs If you want some easy …
From cookingchew.com
From cookingchew.com
See details
RED SNAPPER PUTTANESCA RECIPE - EASY RECIPES
Web Red Snapper Puttanesca (Cooking Light) Recipe 1 teaspoon red wine vinegar. Season fish on both sides with salt and pepper. Heat a small skillet over medium heat and add 1 …
From recipegoulash.cc
From recipegoulash.cc
See details
OVEN BAKED RED SNAPPER - FED & FIT
Web Apr 21, 2021 Preheat the oven to 375 F. Place the snapper filets in a baking dish or on a rimmed baking sheet, then rub on both sides with the olive oil, lemon juice, garlic, salt, …
From fedandfit.com
From fedandfit.com
See details
BAKED RED SNAPPER WITH GARLIC AND HERBS RECIPE - THE SPRUCE EATS
Web Jun 30, 2022 Preheat the oven to 400 F. Place the snapper fillets in a baking dish that has been sprayed with a nonstick cooking spray. In a skillet, melt the butter with the garlic, …
From thespruceeats.com
From thespruceeats.com
See details
OVEN BRAISED SNAPPER WITH PUTTANESCA - SIMMER + SAUCE
Web Sep 7, 2022 Directions Step 1 Position a rack in the center of the oven and heat the oven to 325 degrees F. Season the snapper on both sides with salt and pepper and set aside. …
From simmerandsauce.com
From simmerandsauce.com
See details
BEST RED SNAPPER PUTTANESCA RECIPES | FOOD NETWORK …
Web Dec 5, 2017 Ingredients 1 1 to 1 ½-lb red snapper, cleaned, gutted and fins removed Kosher salt 4 stems rosemary 3 stems oregano ½ orange, sliced (about 3 slices) 2 Tbsp …
From foodnetwork.ca
From foodnetwork.ca
See details
THE BEST PASTA PUTTANESCA RECIPE - THE MEDITERRANEAN DISH
Web Mar 16, 2022 Make the puttanesca sauce. Over medium heat, warm around ¼ cup good extra virgin olive oil in a large, deep pan. Once the oil begins to shimmer, add 1 teaspoon …
From themediterraneandish.com
From themediterraneandish.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love