OVEN BAKED RED SNAPPER
Provided by Food Network
Categories main-dish
Time P1DT6h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt, pepper and all-purpose seasoning. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)
- In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.
- Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes.
- Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.
BAKED RED SNAPPER IN PUFF PASTRY
Even your fussiest fish eaters (like my husband) will love this dish! It's easy to adapt to other types of fish and works especially well with salmon. You can also make individual servings with smaller filets by cutting the pastry sheet into quarters.
Provided by Tess Geer
Categories Fish
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400. Line a baking sheet with foil and spray with oil. Rinse Snapper Filet and pat dry. Remove skin with a sharp knife if necessary.
- 2. Place 1/2 thawed puff pastry sheet on baking sheet and brush with melted butter. Lay Snapper Filet in center of pastry. Sprinkle filet with salt, lemon pepper, Old Bay seasoning & almonds.
- 3. Bake fillet approximately 20 minutes until pastry is well puffed up and lightly browned. Time can vary with the size of the filet and the oven so keep an eye on it.
- 4. While filet is cooking, mix chopped tomatoes and capers together in a small bowl.
- 5. Remove from oven and immediately top with tomato caper mixture and then cheese. Carefully slide off onto a warmed plate and serve immediately.
BAKED RED SNAPPER FILLETS
From Talk About Good II "The Book of Cajun Cuisine" You can use any fish with a white, flaky texture such as speckled trout, red fish, bass or tilapia.
Provided by Frenchy Berk
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Season filets with salt and pepper.
- Saute onion in butter in saucepan on top of stove.
- Place seasoned filets in pyrex baking dish and pour butter-onion mixture on top.
- Cook for 30 minutes, occasionally spooning butter over filets.
- When fish are tender and flake, remove from oven and sprinkle green onions on top.
Nutrition Facts : Calories 442, Fat 26, SaturatedFat 15.2, Cholesterol 140.8, Sodium 105.5, Carbohydrate 5, Fiber 1.2, Sugar 1.9, Protein 45.7
WHOLE BAKED RED SNAPPER
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F. Rub the fish with olive oil and place it in an oiled oval pan, gratin dish, or sheet pan. Bake for about 15 minutes per inch of thickness at the thickest part of the fish. Check for doneness by carefully sliding a paring knife into the back at the thickest part, gently lifting the top fillet, and peeking inside to make sure the fish pulls away from the bone and the flesh is opaque (but still moist) rather than translucent and raw. Season with salt, pepper, olive oil and lemon.;
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