OVEN-ROASTED SNAPPER WITH TOMATO AND CAPER SALSA
Topped with a warm, fresh salsa made with tomatoes, capers, red onion and parsley, these simple oven-roasted snapper fillets make a deliciously easy and healthful entree.
Provided by Lynne Webb
Categories Seafood
Time 25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F, line a shallow baking pan with foil and coat with nonstick spray.
- Place the snapper, skin side down on the prepared pan. Drizzle with about 1-1/2 tablespoons of the lemon juice and 1 tablespoon of the olive oil. Season with salt and pepper and set aside.
- Heat the remaining tablespoon of olive oil along with the butter in a pan over medium heat. Add the red onion and cook just until softened, about 2 minutes.
- Stir in the tomatoes and capers. Season to taste with salt and pepper and remove from the heat. Stir in the parsley and remaining lemon juice and set aside.
- Roast the fish for 8 to 12 minutes (depending on thickness), until opaque in the center, but still moist. Do not overcook.
- To serve, transfer the fish to a platter and garnish with sprigs of parsley and lemon wedges.
LEESA'S RED SNAPPER FILLETS WITH LEMON CAPER SAUCE
Pan Fried Snapper is a delicious and healthy meal that's ready in 10 minutes! Learn how to quickly cook red snapper with lemon butter caper sauce. If you're nervous about cooking fish, this recipe for red snapper fillets is a great place to start.
Provided by Anne Clark
Categories Main Course
Time 10m
Number Of Ingredients 6
Steps:
- Pat fish fillets with paper towel. Lightly sprinkle each side with salt, pepper, garlic powder, and onion powder. Exact measurements are not given as you only want to lightly sprinkle these seasonings on each side of the fish.
- Melt 2 tablespoons of butter in a pan over medium heat. Add the fillets, SKIN SIDE UP, and slow simmer for 3-4 minutes. Flip fish over and cook for another 3-4 minutes. Use medium heat, not high heat. You don't want the fish to be sizzling too hot or the butter will burn.
- Remove the fish from the pan and set aside. Add the remaining butter, juice of one lemon, capers, and parsley flakes. Slow simmer for about 30 seconds, then return the fish to the pan. Spoon the sauce over fish and heat just until hot - about 30 seconds. Transfer fish to a plate and serve with your favorite side dish.
Nutrition Facts : ServingSize 1 serving, Calories 429 kcal, Carbohydrate 2 g, Protein 45 g, Fat 26 g, Cholesterol 142 mg, Sodium 524 mg, Sugar 1 g, SaturatedFat 15.2 g, TransFat 0.9 g
RED SNAPPER WITH CAPER SALSA
Snapper is my favorite fish, I love how firm and flaky it is. This recipe is from a beach trip to Neptune Beach, FL and a great local Chef who shared her recipe. We tweaked it a little and added and took away, I hope you enjoy the results ! ENjoy
Provided by Angela Gray
Categories Fish
Time 25m
Number Of Ingredients 13
Steps:
- 1. Heat Grill to medium high Brush snapper filets with olive oil and season with salt and pepper.
- 2. Grill snapper until fish flakes easily. Remove from heat * careful don't overcook the fish**
- 3. For the Salsa : Heat the olive oil in a saute' pan. Add the onions and garlic, saute for 30 sec. Immediately add the vinegar, tomatoes, capers, olives and thyme. Simmer for 3 min. Season with salt and pepper.
- 4. Serve the Salsa over the snapper on a bed of white rice . Lovely and sooo darn good !
CRISPY SKIN SNAPPER WITH CAPER SALSA RECIPE
Crispy-skin Snapper with Caper Salsa is a healthy fish recipe which is easy to make. The caper salsa is made with fresh parsley, chili paste, cilantro, olive oil and lemon juice.
Provided by Carlos Leo
Categories Dinner
Time 15m
Number Of Ingredients 8
Steps:
- Grate the garlic with a microplane
- Chop the parsley & cilantro and rough chop the capers
- In a medium bowl, mix the chopped herbs, capers, lemon juice, and 6 TableSpoons extra virgin olive oil. If needed, season the herby sauce with ½ teaSpoon of kosher salt and pepper.
- Rinse, and pat dry the fish: Line a plate with a paper towel and put the fish skin side down. Take more paper towel and dry the other side. Repeat this step on the skin side.
- Place the fish on a dry clean plate and sprinkle both sides with salt, pepper, and extra virgin olive oil. Be generous with the salt, but don't overdo it.
- In a COLD nonstick skillet, brush on a TableSpoon of olive oil to coat the surface of the pan. Place the snapper skin side down and turn the stove on medium heat. The skillet will heat up gradually and the fat will start to cook out of the fish.
- When the fat starts to cook, take a flexible spatula and press the fish against the pan for a few seconds. This step is very important because it will help cook the whole skin completely. This first side takes around 4-5 minutes. If your fish is thick, you may want to cook for 6 or 7 minutes. The key here is to make sure the skin is crispy, and the flesh is mostly opaque.
- Flip the fish over to the other side and cook for about a minute or two.
- To plate the snapper, spoon the caper salsa onto the plate and place the fish skin side up on top of the salsa.
Nutrition Facts : ServingSize 6 oz, Calories 375 calories, Sodium 398.7 mg, Fat 35.9 g, Carbohydrate 2.5 g, Fiber 1 g, Protein 14 g, Cholesterol 31.2 mg
GRILLED SNAPPER WITH CAPER SAUCE
The snapper in this recipe but if you prefer another for another fish, try mahi-mahi. It is a delicious firm, mild fish that won't fall apart on the grill.-Alaina Showalter, Clover, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a small food processor, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag. Add the fillets; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork., Meanwhile, combine sauce ingredients in a small food processor. Cover and process until blended. Serve with fish.
Nutrition Facts : Calories 272 calories, Fat 12g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
RED SNAPPER WITH MANGO SHRIMP SALSA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare the grill to make a hot fire.
- To prepare the Mango Shrimp Salsa, heat the 2 tablespoons of oil in a medium skillet, over medium heat. Add the shallots and garlic. Saute 2 to 3 minutes, then add the shrimp. Saute 2 to 3 minutes more, or until the shrimp turns pink.
- Add the fruit juices, chilies, tomatoes, and tomatillos. Cook just long enough to warm the tomatoes and combine the ingredients. Remove from heat and gently stir in the mango and cilantro. Season with the salt and pepper. Set aside.
- Coat the fish with the 2 teaspoons of oil on both sides. Season with salt and pepper.
- (Rub the grill with additional oil to prevent the fish from sticking.) Grill the fish on one side about 5 minutes or less. Using a metal spatula, carefully turn the fish and grill about 3 minutes or less, depending on the thickness of the fish.
- Spoon the warm salsa over the grilled fish and garnish with sprigs of cilantro.
GRILLED RED SNAPPER WITH TROPICAL FRUIT SALSA
Steps:
- Preheat a grill.
- Place the red snapper fillets in a shallow dish and reserve. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
- Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.
RED SNAPPER WITH MANGO SALSA
A different, wonderful flavor for a firm, white fish. You can use red snapper, grouper or trigger fish. The mango salsa is excellent with chicken as well.
Provided by breezermom
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
- In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
- Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
- To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
- Mango Salsa:.
- Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.
Nutrition Facts : Calories 280.9, Fat 12.2, SaturatedFat 1.8, Cholesterol 42.1, Sodium 514.1, Carbohydrate 19.3, Fiber 3.1, Sugar 14, Protein 24.9
ROASTED RED SNAPPER WITH CHERRY TOMATO SALSA
Categories Fish Herb Tomato Roast Quick & Easy Snapper Summer Bon Appétit
Yield 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Whisk oil, 1 tablespoon basil and lime juice in medium bowl to blend. Transfer 1 1/2 tablespoons dressing to small bowl and reserve for fish. Mix remaining 1 tablespoon basil, tomatoes, onion, jalapeño and honey into dressing in medium bowl. Season salsa with salt and pepper.
- Lightly brush small baking sheet with oil. Sprinkle both sides of fish with salt and pepper. Arrange fish on prepared sheet; brush with reserved 1 1/2 tablespoons dressing. Roast fish until just opaque in center, about 10 minutes. Transfer fish to 2 plates. Spoon salsa alongside and serve.
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.
RED SNAPPER WITH CITRUS SALSA
A salsa made with oranges, lemon, and a hot, fruity habanero turns a dish of red snapper into a festival of flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Toss oranges, lemon, shallot, chile, cilantro, lime zest and juice, oil, honey, and 1/8 teaspoon each salt and pepper in a bowl. Let stand at room temperature 15 minutes, gently stirring occasionally.
- Fill a wok or large pot with 1 inch of water. Bring to a boil. Line bottom basket of a 10-inch, 2-tiered round bamboo steamer with parchment paper. (Alternatively, use two pots fitted with steamer inserts.) Season fish using remaining 1/8 teaspoon each salt and pepper. Arrange in a single layer in bottom basket. Cover, and set over boiling water. Steam until fish is almost cooked through, about 5 minutes. Put spinach into top basket, and set over bottom basket. Steam until spinach is bright green and just wilted, about 2 minutes more.
- Divide spinach among 4 plates. Top each with fish and 1/2 cup salsa. Serve remaining salsa on the side.
Nutrition Facts : Calories 262 g, Cholesterol 42 g, Fiber 6 g, Protein 26 g, SaturatedFat 1 g, Sodium 191 g
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- In a large nonstick skillet, heat 2 tablespoons of the oil until shimmering. Season the fish with salt and pepper. Add it to the skillet and cook over moderately high heat, turning once, until golden and cooked through, about 6 minutes. Carefully transfer the fish to plates and keep warm.
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