Ginger Snapper Recipes

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BAKED SNAPPER WITH CHILIES, GINGER AND BASIL



Baked Snapper with Chilies, Ginger and Basil image

Almost any whole fish can be cooked with this method, but snapper or sea bass are particularly good with the Thai flavors. If you can find it, try fresh galangal in place of the ginger, the flavor is unique.

Provided by Chili Spice

Categories     Seafood     Fish

Time 1h

Yield 4

Number Of Ingredients 13

1 (1 1/2 pound) whole red snapper, cleaned and scaled
½ cup fresh basil leaves
2 tablespoons peanut oil
2 tablespoons fish sauce
2 cloves garlic, minced
1 teaspoon minced fresh ginger
2 red chile peppers, sliced diagonally
1 yellow bell pepper, seeded and diced
1 tablespoon brown sugar
1 tablespoon rice vinegar
2 tablespoons water
2 tomatoes, seeded and sliced
5 leaves basil

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
  • Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total. Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet.
  • Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.
  • Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.

Nutrition Facts : Calories 277 calories, Carbohydrate 10.6 g, Cholesterol 62.4 mg, Fat 9.4 g, Fiber 1.5 g, Protein 36.8 g, SaturatedFat 1.7 g, Sodium 630.2 mg, Sugar 7.1 g

MOM'S GINGER SNAPS



Mom's Ginger Snaps image

Fabulous, spicy cookies.

Provided by Elaine

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 40m

Yield 36

Number Of Ingredients 11

1 cup packed brown sugar
¾ cup vegetable oil
¼ cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
½ teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
⅓ cup white sugar for decoration

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
  • Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

Nutrition Facts : Calories 105.2 calories, Carbohydrate 15 g, Cholesterol 5.2 mg, Fat 4.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 90.8 mg, Sugar 9.1 g

BAKED SNAPPER WITH CITRUS AND GINGER



Baked Snapper with Citrus and Ginger image

This is such an easy dish to cook and healthy way to eat fish. It is so versatile you can eat it during the week in front of the TV or for a dinner party!

Provided by Jase

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 8

1 (3 pound) whole red snapper, cleaned and scaled
3 ½ tablespoons grated fresh ginger root
3 green onions, chopped
1 tomato, seeded and diced
1 lime
⅓ cup soy sauce
1 lemon
½ teaspoon sea salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.
  • Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over.

Nutrition Facts : Calories 374.9 calories, Carbohydrate 9.2 g, Cholesterol 124.9 mg, Fat 4.8 g, Fiber 2.7 g, Protein 72.2 g, SaturatedFat 1 g, Sodium 1579.2 mg, Sugar 1.8 g

GINGER SNAPS



Ginger Snaps image

Provided by Alton Brown

Categories     dessert

Time 45m

Yield about 4 dozen cookies

Number Of Ingredients 12

9 1/2 ounces all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground clove
1/2 teaspoon kosher salt
7 ounces dark brown sugar
5 ounces unsalted butter, room temperature
3 ounces molasses, by weight
1 large egg, room temperature
2 teaspoons finely grated fresh ginger
4 ounces finely chopped candied ginger

Steps:

  • Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

GRANDMA'S GINGERSNAPS



Grandma's Gingersnaps image

This was my mother-in-law's recipe and my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie.

Provided by RAMB

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 10

¾ cup margarine
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
½ cup white sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 100.2 calories, Carbohydrate 15.5 g, Cholesterol 5.2 mg, Fat 4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 149 mg, Sugar 9.7 g

BAKED SNAPPER WITH MANDARIN ORANGES, CASHEWS AND GINGER



Baked Snapper with Mandarin Oranges, Cashews and Ginger image

Snapper is baked with a deliciously spicy orange and ginger sauce then served with a garnish of chopped cashews and green onion.

Provided by MICHELLE0011

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 11

4 (4 ounce) fillets red snapper
2 mandarin oranges, juiced
2 tablespoons fresh lime juice
1 tablespoon brown sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
1 pinch red pepper flakes
2 teaspoons finely chopped fresh ginger
2 mandarin oranges - peeled and chopped
⅓ cup unsalted cashews, roughly chopped
2 green onions, finely chopped

Steps:

  • Preheat the oven to 425 degrees F (225 degrees C).
  • Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
  • Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 20.4 g, Cholesterol 41.4 mg, Fat 8.3 g, Fiber 2.2 g, Protein 26.1 g, SaturatedFat 1.6 g, Sodium 528.6 mg, Sugar 13.2 g

SAUTEED RED SNAPPER WITH GINGER-LIME BUTTER



Sauteed Red Snapper With Ginger-Lime Butter image

This is one of many Cooking Light recipes that I've found to be easy, healthy and very tasty. You can easily substitute halibut or tilapia for the snapper. I served it with Simple Thai Coconut Rice and it was delicious!

Provided by carmenskitchen

Categories     Very Low Carbs

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 tablespoons butter, softened
1 tablespoon of chopped fresh cilantro
1 teaspoon of minced seeded jalapeno pepper
1/2 teaspoon of grated lime rind
1/4 teaspoon of bottled fresh ginger
3/4 teaspoon salt, divided
4 red snapper fillets
1/4 teaspoon black pepper
1 teaspoon cooking oil or 1 teaspoon cooking spray
lime wedge

Steps:

  • Combine first 5 ingredients in a bowl. Stir in 1/4 teaspoon salt. Cover and chill.
  • Heat a large nonstick skillet over medium-high heat.
  • Sprinkle both sides of fish with remaining salt and pepper.
  • coat pan with oil.
  • add fish to pan; cook 3 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness.
  • Place one filet on each of 4 plates and top with a 1 1/2 teaspoons of butter mixture.
  • Serve with lime wedges if desired.

Nutrition Facts : Calories 266.4, Fat 8.4, SaturatedFat 3.5, Cholesterol 91.3, Sodium 563.8, Carbohydrate 0.1, Fiber 0.1, Protein 44.8

RED SNAPPER WITH GINGER-SCALLION RELISH



Red Snapper with Ginger-Scallion Relish image

This recipe for red snapper with ginger-scallion relish is courtesy of chef Gregory Brainin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 20

2 (6-ounce) red snapper fillets, skin-on
Coarse salt
Freshly ground white pepper
Extra-virgin olive oil
2 tablespoons minced peeled young ginger
1 tablespoon thinly sliced scallion
1/2 teaspoon minced lemongrass, from the interior section
1/2 teaspoon minced green finger chile
1 tablespoon grapeseed oil
1 1/2 teaspoons chopped fresh tarragon
1 teaspoon white miso
1/2 teaspoon finely grated orange zest
1/2 teaspoon rau rom (Vietnamese mint) or cilantro
1/4 teaspoon toasted sesame oil
1/4 teaspoon fish sauce (nam pla)
1/2 cup shiitake mushrooms, stems removed
1/2 cup oyster mushrooms, stems removed
Fleur de sel
Chervil sprigs, for garnish
Lime wedges, for garnish

Steps:

  • Preheat oven to 225 degrees.
  • Score skin side of each fish fillet three times; season with salt and pepper and drizzle with olive oil. Place fish, skin-side down, in an ovenproof skillet over medium-high heat. Add a couple drops of water to skillet and transfer to oven. Cook until fish is just cooked through, 8 to 10 minutes.
  • In a small heatproof bowl, combine ginger, scallion, lemongrass, chile, and 1/4 teaspoon coarse salt. In a small saucepan heat grapeseed oil in a small saucepan over high heat until smoking; immediately pour over ginger mixture. Add tarragon, miso, orange zest, rau rom, sesame oil, and nam pla; mix until well combined.
  • Place mushrooms in a medium saucepan and season with salt, pepper, and olive oil. Add a few drops of water and place over medium heat. Cook, stirring occasionally, until mushrooms are soft and juicy.
  • Place mushrooms in the center of 2 plates and top with fish, skin-side up. Top with ginger-scallion relish and garnish with chervil sprigs and lime; serve immediately.

QUICK-BRAISED RED SNAPPER



Quick-Braised Red Snapper image

You can cook a whole fish in a flash if you use a wok. In this riff on the classic Chinese-restaurant dish, red snapper and scallions are braised in a fragrant garlic- and ginger-infused oil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 12

3/4 cup Shaoxing wine, dry sake, or dry sherry
2 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce, preferably reduced-sodium
2 tablespoons packed light-brown sugar
1 tablespoon plus 2 teaspoons cornstarch
1 whole red snapper (about 2 pounds)
3 tablespoons safflower oil
1 piece ginger (2 inches), peeled, thinly sliced lengthwise, and cut into matchsticks (1/4 cup)
4 cloves garlic, thinly sliced (2 tablespoons)
2 red finger peppers, thinly sliced (seeds removed for less heat, if desired)
1 bunch scallions (about 7), trimmed and cut into 2 1/2-inch pieces
Steamed white or brown rice, for serving (optional)

Steps:

  • In a bowl, combine wine, vinegar, soy sauce, sugar, and 2 teaspoons cornstarch, stirring until sugar has dissolved; set aside. Pat fish very dry; make 3 diagonal slashes at 2-inch intervals on each side. Sprinkle fish all over with remaining 1 tablespoon cornstarch.
  • Preheat a wok or large skillet over high until smoking hot, about 2 minutes. Carefully add oil and wait until it shimmers, 10 to 15 seconds. Add ginger and garlic; reduce heat to medium-high and cook until golden, 30 seconds to 1 minute. Transfer to a plate with a fork or slotted spoon.
  • Swirl oil around wok to evenly coat. Add fish and cook, undisturbed, until golden brown at bottom edges and it no longer sticks to pan (test by shaking vigorously; fish should slide back and forth when ready to flip), about 5 minutes. Flip and cook on second side, 5 minutes more. Flip again. Return ginger mixture to wok, along with wine mixture, peppers, and scallions. Reduce heat to medium and simmer, spooning braising liquid over top of fish constantly, until thickened slightly and fish is just cooked through, 3 to 4 minutes. Transfer to a serving platter and serve immediately, with rice.

PAN-SEARED RED SNAPPER IN GINGER BROTH



Pan-Seared Red Snapper in Ginger Broth image

Categories     Scotch     Ginger     Sauté     Quick & Easy     Snapper     Curry     Bok Choy     Gourmet

Yield Serves 2

Number Of Ingredients 13

1/2 medium bok choy (about 1/4 pound)
2 teaspoons vegetable oil
2 teaspoons Asian sesame oil
1 carrot, scored lengthwise and sliced thin crosswise
a 1 1/2-inch piece peeled fresh gingerroot, cut into fine julienne strips (about 1/4 cup)
2 tablespoons Scotch
2 cups low-salt chicken broth
1 teaspoon sugar
2 scallions, cut into 2-inch julienne strips
2 small (4 to 5 ounces each) red snapper or other white fish fillets with skin
1/2 teaspoon cornstarch
1/2 teaspoon curry powder
Garnish: fresh coriander sprigs

Steps:

  • Cut leaves from bok choy stalks, keeping leaves and stalks separate. Slice leaves thin and cut stalks diagonally into 1/2-inch-thick slices.
  • In a large heavy saucepan heat 1 teaspoon of each oil together over moderately high heat until hot but not smoking and stir-fry bok choy stalks, carrot, and gingerroot 1 minute.
  • Add Scotch, broth, and sugar and simmer, covered, 5 minutes. Add bok choy leaves and scallions and simmer, covered, 3 to 5 minutes, or until tender. Season broth with salt and pepper and keep warm, uncovered.
  • Pat fish dry and rub cornstarch and curry powder into skin of each fish fillet. Halve each fish fillet on the diagonal.
  • In a 9-inch non-stick skillet heat remaining 2 teaspoons oil together over moderately high heat until hot but not smoking and sauté fish, skin sides down and pressing flat occasionally with a metal spatula, until golden, about 2 minutes. Turn fish and sauté until just cooked through, about 2 minutes more.
  • Divide broth between 2 bowls and top with fish, skin sides up. Garnish each serving with coriander sprigs.

SEARED RED SNAPPER WITH GINGER, GARLIC AND CILANTRO SOY SAUCE



Seared Red Snapper With Ginger, Garlic and Cilantro Soy Sauce image

Big title that sounds good to me! Had it in my massive files. From Matisse, Beimar. I cut this from a newspaper. Note: This recipe is for 1 serving so add to it accordingly to increase.

Provided by Oolala

Categories     Asian

Time 10m

Yield 1 serving(s)

Number Of Ingredients 10

1 (6 ounce) red snapper fillets
cornstarch, for dredging
olive oil, to coat pan
2 ounces sesame seed oil
1 teaspoon ground ginger
1 teaspoon fresh garlic, minced I presume
1 ounce soy sauce
1 ounce water
2 tablespoons fresh cilantro, finely chopped
2 ounces sesame seeds

Steps:

  • Dredge fish in cornstarch to coat.
  • Heat the olive oil to hot, in an appropriate sized pan, and cook (fry) the fish until just done, about 2-3 minutes.
  • Remove fish from pan and set aside.
  • Heat sesame oil in the pan until steaming.
  • Add ginger and garlic.
  • Apply this mixture over fish.
  • Combine the soy sauce and water and pour over the fish.
  • Now add the cilantro on top and then the sesame seeds (I like toast seeds for a nice flavor).

Nutrition Facts : Calories 1072.7, Fat 88, SaturatedFat 12.7, Cholesterol 79.8, Sodium 1689.4, Carbohydrate 17.3, Fiber 7.3, Sugar 0.8, Protein 58.1

RED SNAPPER WITH SESAME GINGER MARINADE



Red Snapper with Sesame Ginger Marinade image

Although many microwaved dishes come out bland, this one turns out quite well due to the marinade. Even I, a non fish lover, thought this was pretty good

Provided by Tebo3759

Categories     Microwave

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon sesame seeds
1/2 teaspoon sesame oil
2 tablespoons soy sauce
1 tablespoon white wine vinegar
2 tablespoons ginger, minced
1 tablespoon garlic, minced
1/4 teaspoon cayenne
1 lb red snapper fillet

Steps:

  • Microwave sesame seeds on high about 1 minute.
  • Mix oil, soy, vinegar, ginger, garlic& cayenne.
  • Marinade filets in mixture 10-15 minutes .
  • Arrange filets on plate with thick side out.
  • Cover with plastic wrap and vent in two places.
  • Microwave on high 4-5 minutes until thickest portion is just opaque.
  • Let stand 5 minutes.
  • Sprinkle with toasted sesame seeds.

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2022-02-05 Add 1 1/4 cups of the granulated sugar, 2 teaspoons of the ground ginger, 1 teaspoon of the ground cinnamon, 1/4 teaspoon black pepper, and 1/4 teaspoon ground cloves to the bowl of butter. Beat with the paddle attachment on medium speed until well-combined, about 1 minute. Add the egg, 1/3 cup molasses, and 1 teaspoon vanilla extract, and beat ...
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RED SNAPPER WITH LEMONGRASS-GINGER BROTH | RECIPE
Bring to a boil and then reduce heat and simmer on very low for 20 minutes. Discard ginger, lemongrass, mushrooms, kombu, and peppercorns with a slotted spoon. Add fennel and simmer for 10 minutes. Remove with a slotted spoon and set aside. To cook fish, pat skin dry and sprinkle with salt. Heat oil in a skillet until very hot.
From kosher.com


BROILED RED SNAPPER WITH GINGER-LIME BUTTER RECIPE
Step 1. Combine first 5 ingredients in a bowl. Stir in 1/4 teaspoon salt. Cover and chill. Advertisement. Step 2. Heat a large nonstick skillet over medium-high heat. Sprinkle both sides of fish with the remaining 1/2 teaspoon salt and black pepper. Coat pan with cooking spray.
From myrecipes.com


GINGER CHIVE ROASTED SNAPPER RECIPE. - CARIBBEANPOT.COM
2019-04-06 Combine the olive oil, salt, black pepper, ginger, shallot, garlic, soy sauce and lemon juice in a bowl and whisk well. With my fish clean, I cut two slices down the thickest parts of the belly (both sides) to help the marinade penetrate the flesh of the fish. Then in the same baking dish I would use to roast the fish off in the oven, I poured ...
From caribbeanpot.com


30 SNAPPER RECIPES (+ EASY FISH DINNERS) - INSANELY GOOD
2022-05-31 3. Cajun-Style Blackened Snapper. If you’re reluctant to add fish to the weekly meal rotation, this Cajun-style snapper is an excellent way to mask any fishy flavors. Strong seasoning like cayenne pepper, paprika, and dried spices coat every inch of the fish. It’s cooked at a high temperature for a blackened finish.
From insanelygoodrecipes.com


ADAM LIAW'S STEAM OVEN SNAPPER WITH GINGER AND SPRING ONION
Finely slice the remainder of the spring onion and set aside in the fridge. Mix together the soy sauce, shaoxing wine, salt, and sugar and stir to dissolve. Pour the mixture over the fish and into the cavity. Scatter the top of the fish with the ginger. Cover and seal the edges with aluminum foil. Place the fish into the oven for 30 minutes ...
From kitchen.nine.com.au


GINGER WITH SNAPPER - 7 RECIPES - PETITCHEF
Ingredients: 8 Tablespoon low sodium soy sauce 1 Tablespoon of sake or mirin 1/2 Cup water 6-10 dry red chili peppers (optional) 6 garlic gloves, minced 1/4 teasp...
From en.petitchef.com


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