Sautéed Snapper Fillets In Tomato And Mushroom Sauce Recipes

FISH FILLETS WITH MUSHROOM SAUCE

Steps:

• Enjoy.

SAUTéED SNAPPER FILLETS IN TOMATO AND MUSHROOM SAUCE

Steps:

• 1. Prepare the fish stock if using homemade. Meanwhile, prepare the tomato-chile butter. Then, preheat the oven to 375°. Heat the oil in a large nonstick skillet over medium-high heat and fry the fish about 2 minutes per side or until it is lightly browned, but not cooked through. 2. Transfer the fish to an ovenproof baking dish and finish cooking in the oven until the fish is opaque but still moist inside and just barely flakes when tested with a fork, 8 to 10 minutes. 3. Meanwhile, in the same skillet, cook the onion over medium heat until it softens, about 3 minutes. Add the garlic and oregano. Cook 1 minute. Add remaining ingredients. Cook, stirring, over medium-high heat 3 minutes more. 4. Stir in the reserved tomato-chile butter and continue to cook about 2 to 3 minutes more, or until the sauce thickens slightly. To serve, place 1 fish fillet on each of 4 plates. Spoon the cooked sauce over the fish on each plate. Garnish the plates with cilantro and lime wedges. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SAUTéED SNAPPER WITH LIME CREAM SAUCE

Steps:

• 1. Preheat the oven to 200°. Season the snapper fillets with salt. Heat the oil in a large nonstick skillet over high heat. Cook the fish about 3 minutes per side or until it is golden brown on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Transfer to a platter. Keep warm in the oven. 2. Melt the butter in the same skillet and cook the onions, garlic, cilantro, and chile over medium-heat until wilted and fragrant, about 1 minute. Add the broth and cream. Bring to a boil and cook, stirring, until the sauce reduces and thickens, about 2 minutes. Stir in the lime juice. Adjust salt. Serve the fish hot, with the sauce spooned on top.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MUSHROOM, TOMATO AND ONION SAUTE

Steps:

• Preheat the pan over medium low heat then add 2 tablespoons olive oil.
• Add the onions and brown slowly until tender and golden, about 10 minutes.
• Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
• Add tomatoes and continue to cook until soft, 10-15 minutes.
• Season with salt and pepper and serve.

SAUTéED FISH FILLETS WITH POBLANO CHILE SAUCE

Steps:

• 1. Prepare the chiles. Then, cut out and discard the stem end of the chiles. Cut open the chiles and remove the seeds and veins. Rinse the chiles, blot with paper towels and cut them into strips. Chop them and put them in a blender. Heat 1 tablespoon of the oil in a medium nonstick skillet, and cook the onion, garlic, and oregano until the onion begins to brown, 3 to 4 minutes. 2. Scrape the skillet contents into the blender. Add the cilantro, serrano chile, broth, cream, and 1/2 teaspoon of the salt. Blend until smooth, creamy, and green in color. Transfer the sauce to a small saucepan, and simmer for 2 to 3 minutes to blend the flavors. Reserve off heat. 3. In the same nonstick skillet, heat the remaining 1 tablespoon of oil. Sprinkle the remaining 1/2-teaspoon of salt on the fish, and cook 3 to 4 minutes per side, or until it is lightly browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Reheat the reserved sauce. Serve the fish at once with the sauce spooned on top.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SAUTéED RED SNAPPER WITH MUSHROOMS

Steps:

• 1. In a medium bowl, blend together with a fork the butter, jalapeños, tomato paste, and cilantro to make a paste. 2. Season the fish with the salt and pepper. Heat the oil in a nonstick skillet over medium-high heat, and fry the fish 3 to 4 minutes per side, or until golden brown on the outside and opaque but still moist inside when tested with a fork. Remove the fish to a platter, cover, and reserve. 3. To the same skillet add the onion, mushrooms, scallions, and garlic. Cook, stirring, 2 minutes over high heat. Stir in the butter mixture, and add the broth. Continue cooking over high heat until the sauce reduces slightly, about 2 minutes. Adjust seasoning. Add the fresh tomato and heat through, about 1 minute. Spoon the sauce over the fish. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.