BAKED RED SNAPPER WITH TOMATO, ORANGE AND SAFFRON
Categories Fish Tomato Bake Valentine's Day Low Fat Wheat/Gluten-Free Orange Snapper Saffron Bon Appétit
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Combine first 7 ingredients in 9-inch square baking dish. Bake 15 minutes.
- Top hot tomato mixture with snapper. Brush snapper with oil. Season with salt and pepper. Cover and bake until fish is just cooked through, approximately 20 minutes. Serve.
RED SNAPPER WITH TOMATO-SAFFRON VINAIGRETTE
Make and share this Red Snapper With Tomato-Saffron Vinaigrette recipe from Food.com.
Provided by GG 38966
Categories Winter
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Broil the snapper if you wish. I prefer to pan broil them in a heavy non-stick pan.
- First, rub salt and freshly ground pepper into the surface of the fish.
- Add a film of oil to the pan and set over medium high heat.
- Cook the fillets until done, about 3-5 minutes on each side, according to the thickness of the fish.
- When done, remove to serving a plate and keep warm.
- Heat the oil in a small skillet.
- Add the saffron and cook over low heat for 5 minutes.
- Add the shallot and minced garlic and cook, stirring occasionally, until fragrant, about 2 minutes.
- Add the tomatoes and cook until slightly softened, about 3 minutes.
- Add the chicken broth and cook just until the tomatoes begin to break down, about 3 minutes longer.
- Remove from the heat.
- Add the vinegar and chopped parsley and season with pepper.
- Spoon the tomato vinaigrette sauce on the fish and serve.
Nutrition Facts : Calories 328.2, Fat 6.8, SaturatedFat 1.2, Cholesterol 106.4, Sodium 154.3, Carbohydrate 2.8, Fiber 0.4, Sugar 0.8, Protein 60.2
RED SNAPPER WITH FRESH TOMATOES
Cook time may be less at sea level, since this is a high altitude recipe from the Colorado Cache cookbook.
Provided by keen5
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place fillets in well buttered baking dish and season with salt and freshly ground pepper.
- Melt butter in saucepan.
- Add onion and garlic and saute for 5 minutes without browning.
- Stir in flour and add wine.
- Bring to a boil and simmer for 5 minutes.
- Season with salt and pepper.
- Add tomatoes and herbs.
- Pour sauce over fish and sprinkle with bread crumbs and cheese.
- Bake uncovered at 350 degrees for approximately 30 minutes.
- Please note that this is a high altitude recipe, baking time may be less at sea level.
SAFFRON VINAIGRETTE
Use this saffron vinaigrette with crab cakes for a zesty and delicious dish.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1/2 cup
Number Of Ingredients 7
Steps:
- In a small food processor, combine lemon juice, mustard, sugar, and saffron. Blend until uniform in color. Slowly add oils and pepper, pulsing to combine.
RED SNAPPER WITH CITRUS VINAIGRETTE
Categories Citrus Fish Fry Valentine's Day Quick & Easy Salad Dressing Vinegar Lemon Orange Snapper Bell Pepper Butternut Squash Spring Passion Fruit Gourmet
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make vinaigrette:
- Whisk together passion-fruit purée, citrus juices, and vinegar. Add oil in a slow stream, whisking until emulsified. Stir in remaining vinaigrette ingredients and season with salt and pepper.
- Make squash purée and fry fish:
- Steam squash in a steamer over boiling water, covered, until tender, about 10 minutes. Purée with butter in a food processor and add cayenne and salt to taste. Keep warm, covered.
- Pat fish dry and make 3 diagonal slashes through skin of each fillet. Season with salt and pepper. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then fry 3 fillets, skin sides down, until golden, about 3 minutes. Turn and fry about 1 minute more, or until just cooked through. Transfer to a platter and fry remaining 3 fillets in same manner. Serve fish, skin sides up, on a bed of squash pur)e and drizzle with vinaigrette.
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