WHOLE ROASTED SNAPPER
Whole fish is great on the grill but can come together quickly in the oven, too. Fresh and bright from lemons and kumquats, gochugaru Korean chile flakes give a bit of smokiness reminiscent of the grill. When you buy whole fish from our Seafood department, it will already be cleaned, but our fishmongers will happily scale it for you, too.
Time 40m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Line a large baking dish or a baking sheet with parchment paper and top with a rack.
- In a small bowl, mix together olive oil, lemon zest, chopped thyme, garlic, chile flakes and kosher salt.
- Cut 3 diagonal slashes down to the bone on each side of the fish. Season fish all over, including inside the slashes and cavity, with mixture.
- Lay on the rack and stuff each slash and cavity with the thyme stems, sliced lemons and kumquats.
- Cook, without turning, until fish flakes with a fork and flesh is opaque in the center, about 20 minutes.
- Carve fish into four portions and transfer to plates. Drizzle with juices from the baking dish and garnish with flaky salt before serving.
ROASTED SNAPPER FILLET
Steps:
- Preheat oven to 450°.
- Rinse and dry fish well.
- Line a broiler rack with aluminum foil.
- Lightly spray with oil.
- Rub fish with 1 tsp olive oil and season with salt and pepper, garlic and rosemary.
- Place skin side down on oven rack and sprinkle bread crumbs on top.
- Drizzle remaining oil and bake until fish is cooked through, about 15-20 minutes.
Nutrition Facts : ServingSize 6 oz cooked, Calories 256.6 kcal, Carbohydrate 3.2 g, Protein 45.3 g, Fat 6.1 g, Sodium 141.4 mg, Fiber 0.2 g, Sugar 0.3 g
ROASTED RED SNAPPER WITH ROSEMARY
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Line a heavy large baking sheet with foil. Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil. Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs. Bake until the fish is just cooked through at the bone, about 40 minutes.
- Meanwhile, squeeze the remaining lemon 1/2 into a small bowl. Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper.
- Using a sharp knife, separate the 2 fillets from the backbone. Using a metal spatula, transfer the top fillets to a plate. Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates. Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve.
ROASTED WHOLE SNAPPER
Roasting is an excellent low-fat cooking technique because very little fat is necessary to carry the flavor of the food. High heat concentrates and seals in food's natural flavor, two jobs that only a few other techniques can do without the help of butter, oil, or other fatty transporters of flavor. A hot oven and a good heavy-bottomed roasting pan or skillet are essential. Before serving, set the snapper on a bed of small white onions, and add the dill and parsley too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- In a heavy roasting pan or large cast-iron skillet, toss together the fennel, onions, 5 lemon quarters, and the wine. Rub the snapper all over with olive oil and season inside and out with salt and pepper. Stuff the cavity with the herbs and the remaining lemons.
- Roast about 30 minutes (15 minutes for each inch of thickness), until the flesh just begins to flake.
ROASTED SNAPPER, ISLAND EDITION
Steps:
- Preheat the oven to 450 degrees F with a large cast-iron skillet or small rimmed sheet pan (an aluminum quarter sheet pan is ideal) on the middle rack. Do this at least half an hour before cooking.
- Grind the allspice berries coarsely with a mortar and pestle. Add the garlic and grind to a chunky paste. Add the ginger and grind until broken up, then add the Scotch bonnet and grind to a paste.
- Stir in the thyme, half the lime zest, half the salt, and 1 tablespoon of the oil.
- Cut 5 diagonal, shallow gashes across each side of the fish from the head to the tail. Try not to cut more than 1/3 of an inch deep. The cuts should be diagonal from belly to back but also diagonally into the flesh...on the bias.
- Lightly lube the fish with oil. Sprinkle with the remaining half of the salt, being careful to salt the cavity as well.
- Smear the paste onto the fish with a spoon, working it into the gashes. Repeat on the second side.
- Carefully place the fish on the preheated pan and roast for 12 to 15 minutes or until the fish flakes with a fork.
- To remove, carefully work a metal spatula (a slotted "fish turner" is ideal) and carefully move to a cutting board or platter to serve with the lime wedges. Serving in pieces is virtually impossible so just let people eat directly off the board or platter.
- Consume...careful of the bones
BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO
Steps:
- Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
- Marinate in the refrigerator, 30 minutes to 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
- Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.7 g, Cholesterol 65.7 mg, Fat 5.9 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 151.5 mg, Sugar 0.1 g
ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL, AND OREGANO BY SCOTT CONANT RECIPE BY TASTY
One of the reasons why I chose to work with the Alzheimer's Association is because my grandmother had dementia and some of the most meaningful moments I had with her were around the table, sharing a meal. So, I wanted to create a recipe that's fun, easy, full of flavor, and, most importantly, can be enjoyed together with friends and loved ones. Words alone can't convey how magnificent, how beautifully ceremonial a whole fish looks when presented at the table. I'm always excited when I and a few friends settle in to devour one. (And devour we do, you should see how little is left when we're through with it.) Aside from being so good-looking, a whole fish also offers much more flavor because the head and the bones add depth to the accompanying sauce. A completely gratifying dish!
Provided by Katie Aubin
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F (160°C).
- If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Season both the inside and outside of the fish liberally with 2 teaspoons of salt. Stuff the cavity with the lemon slices, oregano sprigs, and whole basil leaves.
- Using a very large 14 inch (35 cm) sauté pan or a small roasting pan, heat 2 tablespoons of olive oil over medium-high heat until nearly smoking. Add the fish and cook until well browned on one side, about 3 minutes. Drizzle with another tablespoon of olive oil and season with remaining ½ teaspoon salt.
- Using paper towels, wipe the excess oil out of the pan. Drizzle the fish with another 2 tablespoons of olive oil and add the cherry tomatoes and red pepper flakes and cook until the tomatoes begin to release some of their liquid, about 3 minutes. Stir in the potatoes.
- Squeeze the juice from the remaining lemon half over the fish and pour in the chicken broth. Carefully flip the fish over and baste with the sauce.
- Transfer the fish to the oven and cook for 18-19 minutes. To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, the fish is ready.
- Carefully transfer the fish to a rimmed serving platter, pouring any liquid from the cavity back into the pan. Cover the fish with foil to keep warm.
- Return the pan to the stove over medium heat. Cook the sauce and vegetables for 1-2 minutes to concentrate the flavors. Add the remaining tablespoon of olive oil, chopped oregano, and chopped basil and season with salt to taste.
- Pour the sauce and vegetables over the fish and serve, using a large spoon to remove the flesh from the fish. (Don't forget to turn it over to eat off the other side!)
- Enjoy!
More about "roasted snapper island edition recipes"
GRILLED OR ROASTED WHOLE RED SNAPPER RECIPE - FOOD
From foodandwine.com
4/5 (601)
- Choose one of the flavor combinations and chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil.
- Preheat the oven to 425°. Transfer the fish to a heavy rimmed baking sheet so it stands upright. To keep the fish stable, splay the belly flaps and set a crumpled foil ball under the tail. Roast the fish for 30 minutes, until the flesh just flakes. Transfer the fish to a platter. Using 2 forks, lift the fillets off the bones and serve.
MEDITERRANEAN RED SNAPPER RECIPE | THE MEDITERRANEAN …
From themediterraneandish.com
ROASTED RED SNAPPER RECIPE-ITALIAN STYLE! - 2 SISTERS …
From 2sistersrecipes.com
7 AMAZING "DO IT YOURSELF" RED SNAPPER RECIPES. - SALT …
From saltstrong.com
EASY ROASTED RED SNAPPER MEAL - CARIBBEAN GREEN LIVING
From caribbeangreenliving.com
SNAPPER RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
OVEN ROASTED SNAPPER FILLET | NESTLé RECIPES
From nestlerecipescaribbean.com
Cuisine Jamaican Cuisine,Global,LocalTotal Time 2 minsCategory Side Dish, Main CourseCalories 647 per serving
ROASTED WHOLE RED SNAPPER AS MADE BY SCOTT CONANT • TASTY
From youtube.com
10+ RED SNAPPER RECIPES TO MAKE AT HOME | MYRECIPES
From myrecipes.com
ROASTED RED SNAPPER WITH BELL PEPPERS - CARIBBEAN GREEN LIVING
From caribbeangreenliving.com
PAN-SEARED RED SNAPPER - CHAMPAGNE TASTES®
From champagne-tastes.com
MEDITERRANEAN WHOLE ROASTED RED SNAPPER - VALERIE HOFF
From valeriehoff.com
WHOLE RED SNAPPER RECIPES FOOD NETWORK | DEPORECIPE.CO
From deporecipe.co
27 DELICIOUS RED SNAPPER RECIPES - IZZYCOOKING
From izzycooking.com
10 BEST BAKED SNAPPER FILLETS RECIPES | YUMMLY
From yummly.com
10 BEST BAKED SNAPPER FILLETS RECIPES | YUMMLY
From yummly.com
ROASTED WHOLE VERMILION SNAPPER - THE HOTEL LEELA
From thehotelleela.com
21 BEST RED SNAPPER RECIPES - COOKING CHEW
From cookingchew.com
OVEN BAKED RED SNAPPER - FED & FIT
From fedandfit.com
25 SNAPPER RECIPES TO ADD TO YOUR SEAFOOD REPERTOIRE
From gourmettraveller.com.au
SNAPPER RECIPES
From allrecipes.com
ROASTED RED SNAPPER RECIPE | RECIPES.NET
From recipes.net
THE 30 BEST SNAPPER RECIPES - GYPSYPLATE
From gypsyplate.com
ROASTED WHOLE RED SNAPPER, HEALTHY AND EASY RECIPE
From melangery.com
ROASTED SNAPPER WITH PEPPERS, PINE NUTS AND TOMATOES - FOOD
From foodandwine.com
WHOLE BAKED FISH – SNAPPER WITH GARLIC & DILL BUTTER SAUCE
From recipetineats.com
PAN ROASTED SNAPPER WITH CRAB RECIPES
From tfrecipes.com
CARIBBEAN COOKBOOK: PAN-ROASTED SNAPPER FROM ANTIGUA’S …
From caribjournal.com
JERK RED SNAPPER AND ISLAND SALSA RECIPE - FOOD NEWS
From foodnewsnews.com
MEDITERRANEAN-STYLE BAKED RED SNAPPER | HOW TO FEED A LOON
From howtofeedaloon.com
30 SNAPPER RECIPES (+ EASY FISH DINNERS) - INSANELY GOOD
From insanelygoodrecipes.com
WHOLE ROASTED SNAPPER WITH CHIMICHURRI, AND SPANISH RICE
From proportionalplate.com
ROASTED RED SNAPPER FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
THE PERFECT OVEN GRILLED RED SNAPPER AND ROASTED POTATOES DINNER
From youtube.com
WHOLE ROASTED SNAPPER FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
PAN-ROASTED SNAPPER WITH TARRAGON GRIBICHE RECIPE
From gourmettraveller.com.au
OVEN BAKED SNAPPER PARCELS - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
ISLAND FRYDAYS SPICY ESCOVITCH RED SNAPPER RECIPES
From tfrecipes.com
ROASTED RED SNAPPER RECIPES FOOD NETWORK | DEPORECIPE.CO
From deporecipe.co
ROASTED PINK SNAPPER - OMNI HOTELS & RESORTS
From omnihotels.com
OVEN-ROASTED GREEK SNAPPER - VICTORIA MAGAZINE
From victoriamag.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love