OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
- Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- Preheat the oven to 350 degrees F.
- Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
- Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
- Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.
SNAPPER WITH ROASTED GRAPE TOMATOES, GARLIC, AND BASIL
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
- Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
- Divide the fish among 4 plates. Top with the tomatoes and serve.
Nutrition Facts : Calories 254 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 5 grams, Fiber 1 grams, Protein 36 grams
BACON AND KALE STRATA WITH SUNDRIED TOMATOES
This cheese and bread casserole is filled with bacon, kale and sundried tomatoes.
Provided by Food Network Kitchen
Time 9h20m
Yield 4-6
Number Of Ingredients 10
Steps:
- Butter a 9-by-13-inch baking dish.
- Put the bacon in a large cold skillet then cook over medium heat, stirring occasionally, until crispy, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Discard all but about 2 tablespoons of the bacon drippings. Increase the heat to medium high, add the kale and cook, stirring occasionally, until tender, about 5 minutes. Set aside.
- Whisk the half-and-half, Parmesan and eggs together in a bowl with 1 1/2 teaspoons salt and a few grinds of pepper.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the cheese, followed by the bacon, kale and sundried tomatoes. Cover with the remaining bread cubes and pour the custard evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
- On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup of cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let rest 5 minutes before serving.
SAUTEED RED SNAPPER WITH BASIL OIL AND SUN-DRIED TOMATOES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season the snapper fillets with salt and pepper. Preheat a saute pan with the olive oil until the oil is hot, 1 to 2 minutes. Add the snapper to the hot pan, flesh side down, and cook over medium heat 4 to 5 minutes. Turn to cook the skin side an additional 3 to 4 minutes. The fillets will curl inwards briefly, but once they have cooked for a minute, they will begin to relax and lay flat again, allowing you to cook the skin side to a crispy texture. Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add the sun-dried tomatoes, garlic, and shallots, and saute together for 2 minutes. Add the fresh herbs to the pan. Stir quickly, just to heat the herbs enough to release their aromas. Pour the sun-dried tomato and herb mixture over the snapper. Then drizzle a teaspoon of basil oil over each fillet and around the dish.;
SAUTEED RED SNAPPER
The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. You can also make this dish with black sea bass. The skin of both fish is edible and crisps nicely in a skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.
- Heat oil in a large skillet over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.
More about "sauteed red snapper with basil oil and sun dried tomatoes recipes"
SUN DRIED TOMATO PASTA WITH SPINACH - COOKING CLASSY
Web Add garlic and saute 30 seconds. Add spinach and sun dried tomatoes and saute until just spinach wilts about 2 minutes. Toss drained spaghetti into pot with spinach. Thin with pasta water as needed, season with salt …
From cookingclassy.com
From cookingclassy.com
See details
SNAPPER WITH BASIL CREAM SAUCE RECIPE
Web Remove the snapper filets from the pan with a slotted spatula and keep warm. Reduce the heat to low and add the shallots and garlic to the pan. Sauté, stirring frequently, for 5 minutes. Add the wine, basil, parsley, …
From recipeland.com
From recipeland.com
See details
4 WAYS TO COOK RED SNAPPER - WIKIHOW
Web Apr 1, 2023 Preheat the oven to 350ºF (175C). Be sure the oven comes completely up to temperature before you put the fish in the oven. 3. Prep a baking pan. Choose a metal, …
From wikihow.com
Views 458K
From wikihow.com
Views 458K
See details
10-MINUTE SUN-DRIED TOMATO PASTA! - THE MEDITERRANEAN DISH
Web Apr 27, 2022 Stir in 1 teaspoon dried oregano and 1 teaspoon red pepper flakes. Remove the large pan from the heat and add the cooked and drained pasta and ½ to ¾ cup …
From themediterraneandish.com
From themediterraneandish.com
See details
SAUTEED RED SNAPPER WITH BASIL OIL AND SUNDRIED TOMATOES
Web Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add the sundried tomatoes, garlic, and shallots, and saute together for 2 minutes. Add the fresh …
From astray.com
From astray.com
See details
PAN SEARED RED SNAPPER WITH LEMON BUTTER SAUCE - FRAMED COOKS
Web Feb 9, 2020 Whisk in lemon juice and then butter, stirring until butter is melted. Pour sauce into a measuring cup and set aside. Add remaining oil to the skillet and turn heat up to …
From framedcooks.com
From framedcooks.com
See details
15+ CREAMY SUN-DRIED TOMATO RECIPES FOR DINNER - EATINGWELL
Web Oct 6, 2022 16 Creamy Sun-Dried Tomato Recipes for Dinner Tonight. Jarred sun-dried tomatoes—especially their oil—bring whopping flavor to these creamy, comforting …
From eatingwell.com
From eatingwell.com
See details
SUN-DRIED TOMATO PASTA - TASTES BETTER FROM SCRATCH
Web Aug 16, 2021 How to make Sun-dried Tomato Pasta: Cook pasta. Drain and rinse with cold water to keep noodles from sticking together. Saute sun-dried tomatoes in a little …
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
See details
BEST SAUTEED RED SNAPPER WITH BASIL OIL AND SUNDRIED TOMATOES …
Web Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add the sun-dried tomatoes, garlic, and shallots, and saute together for 2 minutes. Add the …
From alicerecipes.com
From alicerecipes.com
See details
PAN ROASTED RED SNAPPER WITH BASIL OIL AND SUN-DRIED TOMATOES
Web Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add the sun-dried tomatoes, garlic, and shallots, and saute together 2 minutes. Add the fresh …
From cookingindex.com
From cookingindex.com
See details
SAUTEED RED SNAPPER WITH BASIL OIL AND SUNDRIED TOMATOES
Web Add the sundried tomatoes, garlic, and shallots, and saute together for 2 minutes. Add the fresh herbs to the pan. Stir quickly, just to heat the herbs enough to release their aromas. …
From foodgeeks.com
From foodgeeks.com
See details
RED SNAPPER - SAUTEED WITH SUN-DRIED TOMATOES - GIO’S FISH
Web Add the sun dried tomatoes, garlic, and shallots, and sauté' together for 2 minutes. Add the fresh herbs to the pan. Stir quickly, just to heat the herbs enough to release their aromas. …
From giosfish.com
From giosfish.com
See details
PAN ROASTED RED SNAPPER WITH BASIL OIL AND SUN DRIED TOMATOES …
Web 2 Tbsp. olive or possibly vegetable oil; 1/4 c. sun-dry tomatoes, soaked in warm water, Â Â liquid removed and julienned; 1 x garlic clove finely chopped; 3 Tbsp. minced shallots; 2 …
From cookeatshare.com
From cookeatshare.com
See details
SAUTEED RED SNAPPER WITH BASIL OIL AND SUN-DRIED TOMATOES
Web Jan 14, 2013 Step 1. Season the snapper fillets with salt and pepper. Preheat a saute pan with the olive oil until the oil is hot, 1 to 2 minutes. Add the snapper to the hot pan, flesh …
From recipenet.org
From recipenet.org
See details
PAN ROASTED RED SNAPPER WITH BASIL OIL AND SUN-DRIED …
Web Pan Roasted Red Snapper with Basil Oil and Sun-Dried Tomato recipe: Try this Pan Roasted Red Snapper with Basil Oil and Sun-Dried Tomato recipe, or contribute your …
From bigoven.com
From bigoven.com
See details
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