Baked Red Snapper With Tomato Orange And Saffron Recipes

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OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS



Oven Roasted Red Snapper Fillets with Tomatoes and Onions image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 32

Essence, recipe follows
12 thin slices lemon, seeds removed
1/4 cup good-quality extra-virgin olive oil
Rice Pilaf, for serving, recipe follows
Tomato Water, recipe follows, optional
Chiffonade fresh basil, for garnish
20 (1/4-inch thick) slices Roma tomatoes (recommended: Romanita tomatoes)
1/4 cup chiffonade fresh basil leaves, plus more for garnish, if desired
1/2 cup julienned sweet onions
1/4 cup pitted and sliced kalamata olives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 (4 to 6-ounce) skin-on red snapper fillets
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons unsalted butter
3/4 cup chopped yellow onions
1 cup long-grain white rice
1 3/4 cups canned low-sodium chicken broth, or chicken stock
1/2 teaspoon salt
2 tablespoons thinly sliced green onions, optional
1 large heirloom tomato, roughly chopped
Few sprigs fresh parsley
Few sprigs fresh basil
Extra-virgin olive oil
Kosher salt and freshly ground pepper

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-SAFFRON VINAIGRETTE



Red Snapper With Tomato-Saffron Vinaigrette image

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

4 (8 ounce) red snapper fillets
4 garlic cloves (3 smashed, 1 minced)
1 tablespoon spinach (chopped)
2 1/2 teaspoons olive oil
1/8 teaspoon saffron
1 small shallot
3/4 cup cherry tomatoes (halved)
2 tablespoons chicken broth (canned)
1 tablespoon sherry wine vinegar
1/4 teaspoon pepper (more or less to taste)

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

OVEN BAKED RED SNAPPER



Oven Baked Red Snapper image

Provided by Food Network

Categories     main-dish

Time P1DT6h40m

Yield 4 servings

Number Of Ingredients 10

One 1-pound red snapper, cleaned
3 cloves garlic, minced
1 jalapeno, minced
Kosher salt and freshly ground black pepper
All-purpose seasoning, for seasoning the fish
5 tablespoons butter, plus more for greasing foil
1/4 pound okra, chopped
1 red bell pepper, diced
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine

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 WITH TOMATO, ORANGE AND SAFFRON



Baked Red Snapper with Tomato, Orange and Saffron image

Categories     Fish     Tomato     Bake     Valentine's Day     Low Fat     Wheat/Gluten-Free     Orange     Snapper     Saffron     Bon Appétit

Yield Serves 2

Number Of Ingredients 9

4 plum tomatoes, chopped
1/4 cup finely chopped onion
1/4 cup orange juice
3 tablespoons dry white wine
1 large garlic clove, minced
1 teaspoon grated orange peel
Pinch of saffron threads
12 ounces (2 small or 1 large) 3/4-inch-thick red snapper fillet
1 teaspoon olive oil

Steps:

  • Preheat oven to 400°F. Combine first 7 ingredients in 9-inch square baking dish. Bake 15 minutes.
  • Top hot tomato mixture with snapper. Brush snapper with oil. Season with salt and pepper. Cover and bake until fish is just cooked through, approximately 20 minutes. Serve.

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