GRILLED SNAPPER AND ASPARAGUS WITH RED PEPPER SAUCE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed.
- Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes.
- Spoon the pepper sauce onto plates. Top with the fish and asparagus; sprinkle with the parsley.
Nutrition Facts : Calories 400, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 99 milligrams, Sodium 468 milligrams, Carbohydrate 11 grams, Fiber 4 grams, Protein 41 grams, Sugar 5 grams
FRIED RED SNAPPER IN SWEET AND SOUR SAUCE
Steps:
- Mix the cornstarch and flour together. Season the snapper with salt and freshly ground black pepper, and dredge in the flour mixture. Fill a deep pot halfway full with oil. Heat oil to 350 degrees F, and fry fish until golden, toss directly into hot sauce, and serve.
- Put a small saucepan over medium heat, add oil, onions, and ginger. Saute for 2 minutes. Add vinegar, sugar, ketchup, and duck sauce. Bring to a simmer for 5 minutes, add water to desired consistency if sauce is too thick. Season with salt and pepper.
RED SNAPPER WITH SWEET AND HOT PEPPER SAUCE
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat one tablespoon of the oil in a heavy saucepan. Add the red peppers, green chili and onion and saute over low heat until soft, but not brown. Stir in the garlic, cook a few seconds longer, then add the water. Allow to simmer about 20 minutes, until the peppers are very tender.
- Meanwhile, preheat a grill or broiler and oil the rack. Mix the lime juice with two tablespoons of the olive oil and brush over the fish. Allow to marinate until ready to cook the fish.
- When the peppers are tender, puree the contents of the saucepan in a food processor or blender. Season with the paprika and to taste with salt and pepper. Stir the last tablespoon of the olive oil. Return to saucepan and simmer, then cover to keep warm.
- To grill the fish, place the fish on the grill skin side up. Cook about six minutes, until the fish is lightly seared. Using a large spatula, turn the fish, cook very briefly on the other side, then transfer to warm plates. To broil the fish, broil it skin side down until the fish is cooked through and lightly seared, six to eight minutes. Do not turn it. Transfer the fish to a warm plate.
- To serve, spoon some of the pepper sauce over and around the fish and garnish with coriander.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 788 milligrams, Sugar 3 grams
RED SNAPPER WITH SWEET PEPPER AND GARLIC SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 10m
Yield Four servings
Number Of Ingredients 4
Steps:
- Heat the oil in a large, nonstick skillet. Season the snapper with salt and pepper and add to the skillet. Cook for 2 minutes on each side. Pour tapenade sauce over fish, cover and cook for 5 minutes. Divide among 4 plates, spoon with the sauce, sprinkle with parsley and serve immediately.
SWEET RED PEPPER SAUCE
Something a little different when you aren't in the mood for a tomato sauce. Can use to serve over pasta or rice.
Provided by Paul Elliott
Categories Sauces
Time 50m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large sauce pan on med high heat.
- Add onion, then garlic.
- Stir about 1-2 minutes.
- Add red pepper and stir around about 5 minutes.
- Add wine, broth and spices.
- Reduce heat and simmer about 20 minutes.
- Pour out of pot to a blender/food processor.
- Blend until smooth and return to pot.
- Simmer 15 minutes.
- Ready to serve.
RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER
Robust ocean fish seeks tangy, buttery garnish for epicurean adventure. This garnish works well on most types of fish, but it was hatched using red snapper because I had a lemon and a single sprig of dill that needed to be used and the red snapper was the best looking fresh fish in the case. I've done Alaskan sockeye salmon the same way to good effect. Pairs well with pasta or rice, shown with my go-to Fettuccine with Sweet Pepper-Cayenne Sauce from this site, and fresh vegetables.
Provided by canesmojo
Categories Snapper Recipes
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place red snapper filets on the prepared baking sheet, skin side down.
- Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
- Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
- Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 1 g, Cholesterol 127.8 mg, Fat 20.3 g, Fiber 0.1 g, Protein 46.3 g, SaturatedFat 11.6 g, Sodium 222.7 mg
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
I created this with some co-workers when I used to tend bar. It's quite refreshing.
Provided by CUK
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 1m
Yield 1
Number Of Ingredients 3
Steps:
- Fill a tall glass with ice. Pour in the whiskey and amaretto, then fill to the top with cranberry juice. Stir and enjoy.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 35.7 g, Cholesterol 0 mg, Fat 0.3 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 5.3 mg, Sugar 32 g
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BAKED RED SNAPPER WITH SPICY HONEY LIME SAUCE
From blackberrybabe.com
4.5/5 (43)Total Time 15 minsCategory Main Course RecipesCalories 262 per serving
- Lay a large sheet of aluminum foil on a baking pan. Lightly grease the foil, then lay fish on top of foil. Sprinkle with salt, pepper, and garlic powder. Squeeze juice from half of the lime onto the fish and allow to sit for about 5 minutes.
- Meanwhile, in a small bowl, mix together the honey, sriracha, and orange juice. Squeeze the remainder of the lime juice into the bowl. Stir to combine. Taste for heat. If it's too spicy, add extra honey, lime juice, or orange juice until you can tolerate the heat.
GRILLED SNAPPER WITH RED PEPPER SAUCE - EATINGWELL
From eatingwell.com
Servings 4Total Time 35 minsAuthor Eatingwell Test KitchenCalories 194 per serving
- To prepare Red Pepper Sauce: In a small skillet, heat 1 tablespoon oil over medium heat. Add sweet pepper; cook for 3 to 5 minutes or until tender, stirring occasionally. Stir in tomatoes, 1 tablespoon of the vinegar, the salt, and cayenne pepper. Cook about 5 minutes or until tomatoes soften, stirring occasionally. Cool slightly. Transfer mixture to a blender or food processor. Cover and blend or process until smooth. Return sauce to skillet; keep warm over low heat.
- In a small bowl, stir together the remaining 1 tablespoon vinegar, 1 tablespoon oil, and the snipped or dried basil; brush onto the snapper fillets.
- Place fish on the lightly greased rack of an uncovered grill directly over medium coals. If desired, cover grill grate with greased foil before adding fish. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling.
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