Cancato Style Red Snapper With Salsa Recipes

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CANCATO CHILENO: STUFFED GRILLED SNAPPER WITH OREGANO



Cancato Chileno: Stuffed Grilled Snapper with Oregano image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 (1 pound) whole red snappers
Salt and freshly ground black pepper
4 ounces Spanish chorizo, thinly sliced
3 tomatoes, peeled and sliced
4 ounces Gouda, sliced
4 tablespoons butter, melted
3 cloves garlic, minced
2 tablespoons fresh oregano, chopped
1/2 cup white wine
1 bunch parsley

Steps:

  • Preheat a grill.
  • Cut the fins off the fish with scissors. Bone the fish through the belly, keeping both sides attached. Season both inside and out with salt and pepper.
  • Arrange chorizo, tomatoes, and cheese inside the cavity. Combine butter, garlic, and oregano and spread over both sides of the fish. Fold the fish over and secure with a toothpick. Grill over low heat, until the cheese is melted and the fish is cooked, about 4 to 5 minutes per side. Brush the fish with the wine continuously, using the parsley bunch as the brush.

ROASTED RED SNAPPER WITH CHERRY TOMATO SALSA



Roasted Red Snapper with Cherry Tomato Salsa image

Categories     Fish     Herb     Tomato     Roast     Quick & Easy     Snapper     Summer     Bon Appétit

Yield 2 servings; can be doubled

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons chopped fresh basil
1 tablespoon fresh lime juice
1 cup small cherry tomatoes, halved
1/3 cup chopped red onion
1 teaspoon minced jalapeño chili with seeds
1 teaspoon honey
4 3- to 4-ounce red snapper fillets

Steps:

  • Preheat oven to 400°F. Whisk oil, 1 tablespoon basil and lime juice in medium bowl to blend. Transfer 1 1/2 tablespoons dressing to small bowl and reserve for fish. Mix remaining 1 tablespoon basil, tomatoes, onion, jalapeño and honey into dressing in medium bowl. Season salsa with salt and pepper.
  • Lightly brush small baking sheet with oil. Sprinkle both sides of fish with salt and pepper. Arrange fish on prepared sheet; brush with reserved 1 1/2 tablespoons dressing. Roast fish until just opaque in center, about 10 minutes. Transfer fish to 2 plates. Spoon salsa alongside and serve.

GRILLED SPANISH-STYLE SNAPPER WITH TOMATO AND GREEN OLIVE SALSA



Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 (8-ounce) portions red snapper fillet
Extra-virgin olive oil, for drizzling
1 1/2 teaspoons (1/2 a palmful) cumin
1 1/2 teaspoons (1/2 a palmful) sweet paprika
1 teaspoon (1/3 palmful) coarse salt
1 teaspoon (1/3 palmful) black pepper
1 teaspoon (1/3 palmful) coriander
3 plum tomatoes, seeded and chopped
A handful cilantro leaves, finely chopped, flat leaf parsley may be substituted
1/2 small red onion, chopped
12 large green olives, cracked away from pits and coarsely chopped
1 lime, juiced
1 teaspoon crushed red pepper flakes
Serving suggestion: Green Beans with Toasted Almonds and Sangria.

Steps:

  • Preheat grill pan or indoor electric grill to medium high heat. Drizzle snapper with extra-virgin olive oil. Combine spices in a small bowl. Rub fish with spice mixture. Cook fish 5 minutes skin side down first. Turn fish and cook 5 to 6 minutes longer.
  • Combine salsa ingredients in a small bowl and allow it to marinate until ready to serve.
  • To serve, plate spiced snapper with a generous serving of salsa. Sangria makes a wonderful beverage for this meal.

SALSA SNAPPER



Salsa Snapper image

As snappy as the pop of your fingers, this fish and fresh salsa is an easy skillet meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 22m

Yield 8

Number Of Ingredients 7

2 pounds red snapper, cod or other lean fish fillets
2 large tomatoes, chopped (2 cups)
1 medium green bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 cup finely chopped fresh cilantro or parsley
1/2 teaspoon salt
1/2 cup dry white wine or Progresso™ chicken broth (from 32-ounce carton)

Steps:

  • Cut fish fillets into 8 serving pieces. Spray large nonstick skillet with cooking spray; heat skillet over medium heat.
  • Arrange fish in single layer in skillet. Cook uncovered 4 to 6 minutes, turning once, until fish flakes easily with fork. Remove fish to warm platter; keep warm.
  • Cook remaining ingredients except wine in skillet over medium heat 3 to 5 minutes, stirring frequently, until bell pepper and onion are crisp-tender. Stir in wine; heat through. Spoon tomato mixture over fish.

Nutrition Facts : Calories 120, Carbohydrate 5 g, Cholesterol 60 mg, Fiber 0 g, Protein 22 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg

RED SNAPPER WITH MANGO SALSA



Red Snapper With Mango Salsa image

A different, wonderful flavor for a firm, white fish. You can use red snapper, grouper or trigger fish. The mango salsa is excellent with chicken as well.

Provided by breezermom

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb fresh red snapper
1 tablespoon lime juice
1 tablespoon water
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 medium lime, cut into wedges
1 mango, peeled, seeded and chopped
1 medium red sweet bell pepper
1/4 cup green onion, thinly sliced
1 hot green chili pepper, seeded and chopped
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon vinegar
1/2 teaspoon lime peel, finely shredded
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
  • In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
  • Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
  • To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
  • Mango Salsa:.
  • Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.

Nutrition Facts : Calories 280.9, Fat 12.2, SaturatedFat 1.8, Cholesterol 42.1, Sodium 514.1, Carbohydrate 19.3, Fiber 3.1, Sugar 14, Protein 24.9

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