Red Snapper With Olive Salsa And Green Beans Recipes

GRILLED SPANISH-STYLE SNAPPER WITH TOMATO AND GREEN OLIVE SALSA

Steps:

• Preheat grill pan or indoor electric grill to medium high heat. Drizzle snapper with extra-virgin olive oil. Combine spices in a small bowl. Rub fish with spice mixture. Cook fish 5 minutes skin side down first. Turn fish and cook 5 to 6 minutes longer.
• Combine salsa ingredients in a small bowl and allow it to marinate until ready to serve.
• To serve, plate spiced snapper with a generous serving of salsa. Sangria makes a wonderful beverage for this meal.

BROILED RED SNAPPER WITH ZA'ATAR SALSA VERDE

Steps:

• Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden and fragrant, about 3 minutes. Transfer to a cutting board. Let cool, then coarsely chop.
• Heat broiler. Season flesh side of snapper fillets with salt and pepper, then sprinkle with coriander. Drizzle 2 Tbsp. oil onto a small rimmed baking sheet and place fish, flesh side down, on top. Drizzle skin side with 2 Tbsp. oil; season with salt and pepper. Broil until skin is crisp and browned and flesh is cooked through, 8-10 minutes. Remove fish from broiler and let rest 5 minutes.
• Meanwhile, mix together cilantro, parsley, garlic, za'atar, red pepper flakes, and remaining ½ cup oil in a small bowl; season salsa verde with salt and pepper.
• Transfer fish to a platter, placing skin side up. Stir lemon juice, banana peppers, and pine nuts into salsa verde and spoon over fish.

RED SNAPPER WITH OLIVE SALSA AND GREEN BEANS

Steps:

• Combine the salsa ingredients in a small bowl and allow the flavors to combine until ready to serve.
• Preheat a grill pan or cast-iron skillet to high heat. Drizzle the red snapper fillets with olive oil. Combine all the spices into a small bowl and run fht fish with the mixture. Place fish on the hot pan skin-side down. After about 3 minutes, turn and cook the fish 3 to 4 minutes longer.
• Cook green beans in 1 inch of boiling, salted water, covered, for 4-5 minutes, then drain. They should be bright green and still crisp. Return pan to heat and toss beans with oil and butter. Season with a little salt, transfer to a serving plate and garnish with the toasted almonds.
• To serve, put the green beans alonsdie the spiced snapper topeed with a generous serving of salsa.

MAYA CITRUS SALSA WITH RED SNAPPER

Steps:

• Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
• Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.

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.

MEDITERRANEAN RED SNAPPER

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