RED SNAPPER LIVORNESE RECIPE
Provided by Phil Torre
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Heat the olive oil in a saute pan large enough to hold the snapper fillets, over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the olives and capers and continue cooking until onion is translucent 3-5 minutes.
- Lay the red snapper fillets skin side down in the pan, and add the marinara sauce and white wine. Season with salt and pepper to taste, and place the pan in the oven.
- Bake in the oven until fish is cooked through, about 15-20 minutes. Using a spatula, carefully transfer fish to serving plates, spoon sauce over fish and serve.
RED SNAPPER FILLETS IN PACKAGES WITH TOMATOES, OLIVES & CAPERS
I have made these the day before and refrigerated until dinner the net night. Remove from fridge about an hour before baking and LF.
Provided by Dancer
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Cut twelve 12-inch squares of aluminum foil or parchment paper.
- Set a square on the work surface so one corner points toward you.
- Below the imaginary midline that divides the square into two triangles, place a slice of tomato and a small amount of shallot; top with a piece of fish, a portion of the olives and capers, some salt and pepper, and a pinch of thyme.
- Sprinkle with 1 teaspoon lemon juice and a few drops of oil.
- Fold the triangle top down over the fish.
- Seal the packages by firmly folding over the edges three times and place the package in a large baking dish.
- Repeat with the remaining squares and ingredients.
- Bake for 15 minutes, rotating the pan in the oven after 10 minutes to ensure even cooking.
- Carefully open one package; the fish should be opaque in the center.
- If it is not, reseal the package and bake the fish about 5 minutes longer.
- Serve 2 packages per person, allowing each diner to open his or her own at the table.
Nutrition Facts : Calories 261.4, Fat 5.1, SaturatedFat 0.9, Cholesterol 79.8, Sodium 284.9, Carbohydrate 6.4, Fiber 1.6, Sugar 2.6, Protein 45.8
RED SNAPPER WITH BLACK OLIVES, CAPERS, AND TOMATOES
Provided by Michael Schlow
Categories Fish Herb Olive Onion Tomato Sauté Dinner Seafood Snapper Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 13
Steps:
- In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tablespoons parsley, and olive oil. Add 2 teaspoons salt, 1/2 teaspoon pepper, and red pepper flakes, and let stand at room temperature 30 minutes.
- Holding very sharp paring knife at 30-degree angle from fillets, cut 2 diagonal slits through skin and partially into flesh, making slits 1/2 inch apart.
- In large heavy skillet over high heat, heat 1/3 cup canola oil until hot but not smoking. Working in 3 batches, sprinkle fillets with 1 tablespoon salt and 1 teaspoon pepper and place skin-side down in hot pan. Saué until skin is rich golden brown, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining two batches in same manner, wiping pan clean between batches and starting with fresh oil for each batch.
- After removing last batch of fish, pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish, then sprinkle with remaining 1/2 cup parsley. Garnish with tomato-olive mixture.
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
RED SNAPPER WITH THYME, TOMATOES, AND OLIVES
Steps:
- Combine plum tomatoes, shallot, and chopped thyme in small bowl. Season to taste with salt and pepper. Cut 1 sheet of aluminum foil about 18 inches long. Place on work surface. Drizzle 1 tablespoon olive oil in center of aluminum foil. Place red snapper fillets side by side in center of aluminum foil. Top with tomato mixture. Sprinkle with olives. Drizzle fish with remaining 1 tablespoon olive oil. Fold foil over, enclosing contents completely and crimping edges tightly to seal. (Can be prepared up to 6 hours ahead; refrigerate.)
- Preheat oven to 450°F. Place large baking sheet in oven and heat 10 minutes. Place foil packet on heated baking sheet. Bake until fish is opaque in center, about 15 minutes. Remove from oven; let stand 5 minutes. Open foil packet over bowl to catch juices. Serve fish with juices over white rice.
MEDITERRANEAN RED SNAPPER
Kalamata olives and/or capers would be lovely additions to this meal. Add them with the cherry tomatoes. You can also use a whole red snapper if you find one that fits in your Dutch oven. I like to use canned or frozen artichoke hearts packed in water, though marinated artichoke hearts packed in herbed olive oil would add another layer of flavor to this meal. And any white wine is fine to use here. I often use a Chenin Blanc or a Sauvignon Blanc simply because those are what I like to drink.
Yield serves 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Pour the couscous into the pot. Add the wine and 1 tablespoon water and stir to coat all the grains and spread them evenly. Lay the red snapper in the pot, skin side down. Drizzle with olive oil and top with the slices of lemon and onion. Sprinkle with half of the parsley and garlic and lightly salt and pepper to taste.
- Scatter in the artichoke hearts, broccoli, and tomatoes. Sprinkle with the rest of the parsley and garlic.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 466
- Protein: 37g
- Carbohydrates: 65g
- Fat: 5g
- Cholesterol: 42mg
- Sodium: 42mg
- Fiber: 11g
ROASTED RED SNAPPER WITH OLIVES
Steps:
- Preheat oven to 425°F.
- Make sauce:
- In a small skillet boil wine with garlic until reduced to about 2 tablespoons. Add remaining sauce ingredients and salt and pepper to taste and bring to a simmer. Sauce may be made 1 day ahead and chilled, covered. Reheat sauce to warm before proceeding.
- Pat snapper fillets dry and season with salt and pepper. Divide oil between 2 shallow baking pans large enough to hold fillets in one layer without touching and spread oil evenly. Heat baking pans in upper and lower thirds of oven 7 minutes. Working quickly, put fillets, skin sides down, in hot baking pans and roast in upper and lower thirds of oven 7 to 10 minutes, or until fish is just cooked through.
- Transfer fillets with a metal spatula to a large platter, turning them skin sides up, and top with sauce.
RED SNAPPER WITH TOMATO-OLIVE COMPOTE AND RICE
This light and flavorful dish would also work well with tilapia.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Cook rice according to package instructions; set aside, covered.
- While rice is cooking, heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 7 minutes. Add tomatoes and their juice, olives, and capers; cook, stirring occasionally, until slightly thickened, 3 to 5 minutes.
- Meanwhile, place snapper fillets on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and turn to coat. Arrange fillets in a single layer, skin side down. Season generously with salt and pepper.
- Bake until fish flakes easily and is opaque throughout, 10 to 12 minutes. Serve with rice and tomato-olive compote.
Nutrition Facts : Calories 513 g, Fat 15 g, Fiber 1 g, Protein 44 g
RED SNAPPER WITH TOMATO AND OLIVES
I first tried this recipe when Loblaws changed their name to Loblaws Great Food and they were giving out food samples and recipe cards. It is a very tasty recipe.
Provided by Eldeevee
Categories Very Low Carbs
Time 30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tbsp parsley and 1 C olive oil. Season with salt, fresh black pepper and red pepper flakes and let stand at room temperature for 30 minutes.
- In large fry pan, heat 3T remaining olive oil until hot. Working in batches, season fillets with salt and pepper. Cook on one side until opaque, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining batches wiping pan clean between batches and starting with fresh oil for each batch.
- Remove fish to a serving platter pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish and garnish with tomato-olive mixture.
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