RED SNAPPER IN FRESH TOMATO SAUCE
Red Snapper cooked in the oven in a spicy tomato sauce seasoned with Noubess condiments and spices.
Provided by Gemma
Categories Recipe Index
Time 1h
Number Of Ingredients 15
Steps:
- Clean the fish, and rinse in lime or lemon water. With a sharp knife make 2 -3 slits on both sides of the fish. Pat dry and season with Noubess Fish and Seafood Seasoning, making sure that you season inside the cavity and the slits, and set aside.
- In a pan or skillet, add olive oil, tomatoes, and garlic.
- Let cook until the tomatoes have started to render their juice. Add Noubess Hot and Spicy Pineapple Sauce, thyme, lemon juice, black pepper, salt and 1 tablespoon parsley. Cook for about 3 - 5 minutes on low to medium heat.
- Add water, stirring gently to mix all ingredients. Season to taste. Continue to boil for about 10 minutes over low heat.
- Remove the sauce from the heat and place half of the mixture on the bottom of a baking dish large enough to hold both fish.
- Place both fish on top of the sauce and topped with the remaining sauce. Cover with aluminum foil and place in a 350 degrees preheated oven for about 25 to 30 minutes or until completely cooked.
- Remove and gently baste the fish with the sauce several times. At the last moment before serving, add the chopped parsley and drizzle Noubess Lemon Infused Extra-Virgin Olive Oil.
Nutrition Facts : Calories 537 kcal, Carbohydrate 6 g, Protein 93 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 167 mg, Sodium 295 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g, ServingSize 1 serving
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.
RED SNAPPER WITH TOMATO AND OLIVES
I first tried this recipe when Loblaws changed their name to Loblaws Great Food and they were giving out food samples and recipe cards. It is a very tasty recipe.
Provided by Eldeevee
Categories Very Low Carbs
Time 30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tbsp parsley and 1 C olive oil. Season with salt, fresh black pepper and red pepper flakes and let stand at room temperature for 30 minutes.
- In large fry pan, heat 3T remaining olive oil until hot. Working in batches, season fillets with salt and pepper. Cook on one side until opaque, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining batches wiping pan clean between batches and starting with fresh oil for each batch.
- Remove fish to a serving platter pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish and garnish with tomato-olive mixture.
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
ZIPPY TOMATO-TOPPED SNAPPER
Seafood fans will be more than satisfied by Mary Anne Zimmerman's pleasantly zesty entree for two. "Serve the fish fillets with a salad and baked potato, and it's a balanced meal in itself," she notes from Silver Springs, Florida.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Sprinkle both sides of red snapper with lemon-pepper and salt. Place in a greased 11x7-in. baking dish. , Combine the tomatoes, onion, celery, parsley and celery seed; spoon over snapper. , Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 179 calories, Fat 2g fat (0 saturated fat), Cholesterol 60mg cholesterol, Sodium 643mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
RED SNAPPER WITH BLACK OLIVES, CAPERS, AND TOMATOES
Provided by Michael Schlow
Categories Fish Herb Olive Onion Tomato Sauté Dinner Seafood Snapper Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 13
Steps:
- In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tablespoons parsley, and olive oil. Add 2 teaspoons salt, 1/2 teaspoon pepper, and red pepper flakes, and let stand at room temperature 30 minutes.
- Holding very sharp paring knife at 30-degree angle from fillets, cut 2 diagonal slits through skin and partially into flesh, making slits 1/2 inch apart.
- In large heavy skillet over high heat, heat 1/3 cup canola oil until hot but not smoking. Working in 3 batches, sprinkle fillets with 1 tablespoon salt and 1 teaspoon pepper and place skin-side down in hot pan. Saué until skin is rich golden brown, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining two batches in same manner, wiping pan clean between batches and starting with fresh oil for each batch.
- After removing last batch of fish, pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish, then sprinkle with remaining 1/2 cup parsley. Garnish with tomato-olive mixture.
More about "tomato parsley red snapper recipes"
RED SNAPPER WITH TOMATOES, OLIVES AND ONIONS - THE …
From thecomfortofcooking.com
PAN SEARED SNAPPER WITH SPICY TOMATO AND HERB SAUCE
From inspiredtaste.net
ZA’ATAR-RUBBED SNAPPER WITH COUSCOUS SALAD - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
BAKED RED SNAPPER WITH ZESTY TOMATO SAUCE RECIPE
From cookafterme.com
5/5 (32)Total Time 34 minsCuisine Mediterranean Recipes,Other RecipesCalories 224 per serving
STUFFED WHOLE RED SNAPPER RECIPES BAKED - EASY RECIPES
From recipegoulash.cc
BELL PEPPER AND RED SNAPPER RECIPES - SUPERCOOK
From supercook.com
RED SNAPPER WITH TOMATO CITRUS TOPPING RECIPES - EASY RECIPES
From recipegoulash.cc
RED SNAPPER IN TOMATO CREAM SAUCE RECIPE - EASY RECIPES
From recipegoulash.cc
PARSLEY AND RED SNAPPER AND WHITE WINE RECIPES
From supercook.com
TOMATO-PARSLEY RED SNAPPER - CHAMPSDIET.COM
From champsdiet.com
RED SNAPPER WITH TOMATO PEPPER SAUCE | CANADIAN LIVING
From canadianliving.com
RED SNAPPER RECIPE WITH TOMATOES, OLIVES AND PARSLEY - NEWSDAY
From newsday.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 »
#60-minutes-or-less #time-to-make #main-ingredient #preparation #healthy #very-low-carbs #seafood #low-fat #fish #dietary #low-sodium #low-saturated-fat #low-calorie #high-protein #low-carb #high-in-something #low-in-something
You'll also love