Bilbao Style Red Snapper Recipes

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GULF COAST RED SNAPPER



Gulf Coast Red Snapper image

Fish marinated in a garlic, lemon sauce topped with tomatoes. Don't bother measuring; you can eyeball this one. Wonderful!

Provided by Shaz

Categories     Seafood     Fish

Time 1h55m

Yield 8

Number Of Ingredients 13

cooking spray
5 tablespoons bacon grease
1 tablespoon lemon juice
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon brown sugar
¼ teaspoon dried thyme
2 pounds red snapper fillets
2 cups stewed tomatoes
2 onions, chopped
¼ teaspoon Worcestershire sauce
2 tablespoons chopped fresh parsley

Steps:

  • Combine bacon fat, lemon juice, garlic, salt, pepper, brown sugar, and thyme together in a bowl. Spread a small amount of the bacon fat mixture in bottom of baking dish. Lay snapper fillets into baking dish; cover with remaining bacon fat mixture. Cover baking dish with plastic wrap and marinate in the refrigerator, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  • Remove plastic wrap from baking dish; add tomatoes, onions, and Worcestershire sauce.
  • Bake in preheated oven until fish flakes easily with a fork, 40 to 60 minutes. Garnish with parsley.

Nutrition Facts : Calories 149.7 calories, Carbohydrate 8.5 g, Cholesterol 41.7 mg, Fat 1.7 g, Fiber 1.7 g, Protein 24.5 g, SaturatedFat 0.4 g, Sodium 286.4 mg, Sugar 4.2 g

RED SNAPPER



Red Snapper image

76

Categories     Rice     Seafood     Main Dish     Fish     Tomatoes     Snapper

Time 1h

Yield 2

Number Of Ingredients 6

red snapper fillets
tomatoes
herbs
red snapper fillets
tomatoes
herbs

Steps:

  • Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square. Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper. Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.

Nutrition Facts :

BBQ BROILED RED SNAPPER



BBQ Broiled Red Snapper image

If you don't cook fish often, or don't like fish, this broiled red snapper recipe may be just what the doctor ordered. Normally we don't want to cover up the delicate flavors of the seafood, but in this case, we have no choice. It's not like you can't tell you're eating fish, but close enough.

Provided by Chef John

Categories     Seafood     Fish

Time 17m

Yield 2

Number Of Ingredients 7

Cooking spray
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon barbeque sauce
2 (7 ounce) red snapper fillets
salt to taste
cayenne pepper, or to taste

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
  • Combine mayonnaise, lemon juice, and barbeque sauce in a bowl.
  • Place red snapper fillets on the prepared baking sheet and season with salt. Spread the mayonnaise mixture over the top of each fillet and sprinkle with cayenne pepper.
  • Cook under the preheated broil until top is browned and bubbling and fish flakes easily with a fork, rotating the baking sheet if necessary, about 7 minutes.

Nutrition Facts : Calories 312 calories, Carbohydrate 4 g, Cholesterol 77.9 mg, Fat 13.8 g, Fiber 0.1 g, Protein 40.8 g, SaturatedFat 2.2 g, Sodium 331.5 mg, Sugar 2.4 g

RED SNAPPER ESCOVICHE



Red Snapper Escoviche image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 3 servings

Number Of Ingredients 23

3 medium red snappers
1 lemon
Salt
2 tablespoons seasoning salt
1 tablespoon garlic granules
1 tablespoon onion granules
1 tablespoon paprika
1 tablespoon black pepper
2 cups vegetable oil
1/2 cup thinly sliced onions
2 medium carrots, julienne
2 sprigs fresh thyme
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 Scotch bonnet pepper
1/3 cup vinegar
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon paprika
1 teaspoon seasoning salt
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon black pepper

Steps:

  • For the fish: Wash the fish with the lemon juice and salt. Pat the fish dry, then season the fish with the seasoning salt, garlic and onion granules, paprika and black pepper. Fry the fish in a large skillet with the vegetable oil, flipping once. Place the fish on paper towels. Pour out the oil from the skillet, saving a small amount.
  • For the escoviche sauce: Add the onions, carrots, thyme, green and red peppers and Scotch bonnet. Saute the vegetables until tender. Add the vinegar, ketchup, brown sugar, paprika, seasoning salt, granulated garlic, granulated onion and black pepper. Slowly add 1/2 cup water to the vegetables to make a sauce. Return the fish to the skillet and simmer for a few minutes.

BILBAO-STYLE RED SNAPPER



Bilbao-Style Red Snapper image

Annuska Angulo Rivero of Mexico City, Mexico, writes: "This recipe was originally for _besugo_, a fish popular in Bilbao but not easily found in Mexico. I use red snapper instead. Be sure to eat this with lots of good bread to mop up the sauce. Using a fruity olive oil makes this dish incredibly flavorful.

Time 30m

Yield Makes 4 servings

Number Of Ingredients 5

1 (2- to 2 1/2-lb) whole snapper, including head and tail, cleaned and butterflied but not boned by fishmonger, leaving bones attached on one side
1/3 cup plus 1 teaspoon extra-virgin olive oil
3/4 teaspoon salt
6 large garlic cloves
3 1/2 tablespoons red-wine vinegar

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Rinse fish and pat dry, then rub inside and out with 1 teaspoon oil and sprinkle with salt. Place opened fish, skin side down, in a large shallow baking dish (13 by 9 by 2 1/2 inches) and bake until fish is just cooked through, about 20 minutes (fish will be opaque).
  • While fish bakes, thinly slice garlic cloves. Heat remaining 1/3 cup oil with garlic in a 10-inch heavy skillet over moderate heat, shaking skillet gently, until garlic is pale golden, about 5 minutes. Remove from heat and carefully pour in vinegar (mixture will splatter), then stir to combine. Pour garlic sauce over fish (mixture may splatter).

BAKED WHOLE SNAPPER BASQUE STYLE



Baked Whole Snapper Basque Style image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 19

4 pounds whole red snapper, scaled and gutted
Salt and freshly ground black pepper
Juice of 2 limes
1/4 cup Spanish olive oil
4 cloves garlic, finely chopped
3 (1/4inch thick) slices of lemon
1/4 cup Spanish olive oil
2 small onions, finely chopped
2 green bell peppers, stemmed, seeded, and finely chopped
6 canned plum tomatoes, drained and diced
1/2 cup pimento stuffed green olives, rinsed, drained, and chopped
1/2 teaspoon salt
1/4 teaspoon dried oregano, crumbled
1/2 cup dry white wine or dry sherry
2 dashes Tabasco
2 tablespoons Spanish olive oil
4 large red potatoes, peeled and sliced 1/4inch thick
Salt and freshly ground black pepper
1 small bunch flat leaf parsley, leaves only, chopped

Steps:

  • Rinse the fish in cold water and pat it dry inside and out with paper towels. Place it on a shallow glass or ceramic platter. Sprinkle the fish inside and out with salt, pepper, and lime juice. Whisk the olive oil and garlic together and pour over the fish, rubbing it into the skin on both sides. With a very sharp knife, make 3 incisions right down to the bone and insert a lemon slice in each one. Cover with plastic wrap and marinate in the refrigerator for several hours.
  • To make the sofrito, heat the olive oil over low heat in a large heavy skillet. Add the onions and bell peppers and cook, stirring occasionally, for 6 to 8 minutes or until translucent. Add the tomatoes, olives, salt, oregano, and wine and cook for 10 to 15 minutes, stirring occasionally. When the sauce is thickened, stir in the Tabasco and remove from the heat.
  • Preheat the oven to 400 degrees and set a rack in the upper middle position. Rub a large roasting pan with 1 tablespoon of the olive oil and lay the sliced potatoes in 4 overlapping lines to make a square. Season them generously. Wrap the tail of the snapper in foil and lay the fish on top of the potatoes. Drizzle the remaining tablespoon olive oil over the top. Bake until the fish is done through and flaky, about 45 minutes. Reheat the sofrito over low heat for the last 8 to 10 minutes of the cooking time.
  • Slide the fish onto a large oval platter and arrange the potatoes at the top and bottom of the platter. Spoon the tomato sauce along the sides and remove the foil from the tail. Sprinkle the parsley over all and serve.

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