Stuffed Snapper With Orange And Lime Recipes

STUFFED SNAPPER VERACRUZ

Steps:

• Preheat the oven to 350 degrees F.
• Add half of the oil to a large saucepan or skillet over medium heat. Once hot, cook the onions, bell peppers, jalapeno, olives and capers until just softened, about 5 minutes. Add the garlic, and sweat until just aromatic, about a minute. Stir in the tomato paste and deglaze with the red wine. Stir in the tomatoes and bring the pan to medium-high heat. Reduce until the liquid is almost evaporated, about 7 minutes. Fold in the oregano, mixing well. Continue cooking until the stuffing is a thick, pulpy consistency, about 3 minutes more. Remove from the heat.
• Season with salt and pepper. Transfer to a bowl and set aside to cool.
• Score both sides of the fish. Stuff the cavity of the fish, using about half of the stuffing; set the remaining stuffing aside. Secure with three evenly spaced lengths of kitchen twine.
• Bring the remaining oil to medium-high heat in a large, nonstick skillet. Sprinkle the fish on both sides, and place in the skillet once the oil begins to smoke lightly. Sear until the skin browns on the bottom, 3 to 4 minutes. Using a fish spatula, flip the fish gently, and then place the whole skillet onto the middle rack of the oven. Bake until the fish is golden brown, the flesh flakes easily and the stuffing is hot throughout, 12 to 15 minutes. Remove from the skillet and place onto platter with the julienned bell peppers and jicama, if desired.
• Put the skillet back over medium-high heat and add the remaining stuffing. Deglaze the pan with the vermouth and stir to combine. Cook for about 1 minute. Remove the kitchen twine from the fish. Garnish the fish with the crispy tortilla strips, the stuffing and a squeeze of lime juice.
• To serve: Transfer portions to plates. Garnish with lime wedges and serve with a nice, cold Mexican beer.

CARIBBEAN STUFFED RED SNAPPER

Steps:

• Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 300 degrees F or prepare the barbeque grill.
• Combine all the stuffing ingredients and fill the cavity of the snapper. Bake or grill the fish until the flesh is opaque, allowing about 10 minutes per pound. Do not overcook.

STUFFED SNAPPER WITH ORANGE AND LIME

Steps:

• Melt the butter in a pan and saute mushrooms and celery a few minutes until softened. Add prawns, onions, herbs and pineapple saute a couple of minutes more.
• If baking whole fish cut a slit lengthwise down the centre of the fish starting and ending 2 inches from each end, be careful not to cut all the way through, creating a pocket. Stuff sauteed mixture into snapper, reserving 11/2 Tablespoons. Pour lime and orange juices over fish, bake in preheated oven approximately 30 Min's at 180c, or until fish is cooked through.
• If using fillets, reserve 11/2 tablespoons of stuffing, divide remainder of mixture equally, down the centre of each fillet, top to bottom , Roll each fillet up and secure with tooth picks. Pour lime and orange juices over fish, bake in preheated oven approximately 30 Min's at 180c, or until fish is cooked through.
• Mince the reserved stuffing and set to one side.
• Mix cornflour with a little water. Heat sherry, pepper and zest in a pan add a very small amount of cornflour to slightly thicken, add cream, stock and minced stuffing.
• When snapper is cooked, remove fish and keep warm. Pour pan liquid into sauce add cornflour and stir until sauce boils and thickens.
• To serve: If whole snapper, place fish on serving plate top with a couple of slices of pineapple drizzle a little sauce over and keep the rest in gravy jug.
• If individual fillets place on plate and pour sauce over I served mine with wild rice and buttery carrots and sugar snap peas.

RED SNAPPER WITH CILANTRO, GARLIC, AND LIME

Steps:

• Preheat broiler and lightly oil a shallow baking pan (1 inch deep).
• Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.
• Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.

SNAPPER ON ANGEL HAIR WITH CITRUS CREAM

Steps:

• Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add shallots and garlic; sauté 30 seconds. Add clam juice, cream, wine, orange juice, sun-dried tomatoes, lime juice, herbes de Provence, Worcestershire sauce, 1/2 teaspoon orange peel, and lime peel; boil until sauce is reduced to 1 1/2 cups, stirring occasionally, about 10 minutes. (Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)
• Place flour in shallow dish. Sprinkle snapper fillets with salt and pepper. Dredge snapper in flour, turning to coat; shake off excess. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add snapper and cook until brown and cooked through, about 4 minutes per side. Transfer to plate. Add sauce to skillet and bring to simmer.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add half of sauce and toss to coat.
• Divide pasta equally among 4 plates. Top with snapper, then drizzle with sauce and sprinkle with basil and additional minced orange peel.
• A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.

RED SNAPPER WITH ORANGE SAUCE

Steps:

• Preheat oven to 400°. Place the fish in a single layer in a 13x9-in. baking dish coated with cooking spray; sprinkle with salt and pepper. In a small saucepan over medium heat, cook the garlic in butter for 1 minute; pour over fish. Drizzle with orange juice; sprinkle with orange zest. Bake, uncovered, until fish just begins to flake easily with a fork, 10-15 minutes. , In a small saucepan over medium heat, cook garlic in butter until golden brown, 2-3 minutes. Discard garlic. Stir orange juice and ginger into butter; heat through. Cut fish into serving-size pieces; drizzle with orange sauce and sprinkle with parsley.

BAKED SNAPPER WITH MANDARIN ORANGES, CASHEWS AND GINGER

Steps:

• Preheat the oven to 425 degrees F (225 degrees C).
• Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
• Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.

SNAPPER WITH SEVILLE ORANGE JUICE, PINE NUTS AND OLIVES

Steps:

• Heat oven to 400 degrees. Oil a piece of foil large enough to wrap fish in. Place fish in middle of foil, and fill its cavity with peppercorns, 4 bay leaves and Seville orange zest (or orange and lime zest).
• Sprinkle fish with salt and fold two sides of foil together, sealing with a pleat. Fold other two sides in to enclose fish; place on a baking sheet with folds up. Bake 45 minutes.
• About 15 minutes before fish is ready, place Seville orange juice (or orange and lime juice) in a small saucepan. Add remaining bay leaf, olives and pine nuts. Place over high heat to bring to a boil, then reduce heat to low. Simmer uncovered for 5 minutes. Remove from heat, cover and keep warm.
• To serve, open foil and peel away skin from top of fish. Carefully remove top fillets and place on warm serving plates. Lift bone from tail end, and place bottom fillets on plates, leaving skin behind. Top each serving with a spoonful of orange sauce and a sprinkling of parsley. Pass remaining sauce at table.

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.