Grilled Creole Snapper Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED CREOLE SNAPPER



Grilled Creole Snapper image

Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today shares a recipe. Snap up the great flavors of grilled fish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 29m

Yield 4

Number Of Ingredients 12

2 medium tomatoes, cut crosswise in half
1 medium onion, cut into fourths
1/2 medium green bell pepper, cut in half
4 medium green onions, thinly sliced (1/4 cup)
1 1/2 tablespoons red wine vinegar
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
1 1/2 pounds red snapper, sole or flounder fillets, about 1/2 inch thick
Cooking spray
2 tablespoons chopped fresh parsley
Hot cooked rice, if desired

Steps:

  • Heat coals or gas grill for direct heat. Spray large piece of heavy-duty aluminum foil with cooking spray. Place tomatoes, onion and bell pepper on foil. Wrap foil securely around vegetables. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 6 minutes, turning once.
  • While vegetables are grilling, mix green onions, vinegar, thyme, salt and pepper sauce in medium bowl; set aside.
  • Spray fish and hinged wire grill basket with cooking spray. Place fish in basket; add to grill with vegetables. Cover and grill fish 7 to 8 minutes, turning once, until fish flakes easily with fork.
  • Place fish on serving platter; keep warm. Coarsely chop grilled vegetables. Toss vegetables, parsley and green onion mixture; spoon over fish. Serve with rice.

Nutrition Facts : Calories 180, Carbohydrate 8 g, Cholesterol 80 mg, Fiber 2 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 440 mg

CREOLE-STUFFED SNAPPER AND CREOLE RICE



Creole-Stuffed Snapper and Creole Rice image

Nothing says, "Summer is here!" better than whole grilled snapper! This recipe is a staple in my household. My dad's family is from New Orleans, so of course we had to represent those flavors in this delicious seafood dish. We often serve it with steamed rice or to kick it up a notch, Creole rice.

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 26

2 tablespoons coarse sea salt
1 whole red snapper (3 to 4 pounds), gutted and scaled (see Cook's note)
Grapeseed or avocado oil, for the grill grates
1 lemon, sliced into rounds
4 tablespoons salted butter, softened
1/4 cup chopped celery
1/4 cup chopped green bell peppers
1/4 cup diced white onions
3 green onions, chopped
3 cloves garlic, minced
2 cups breadcrumbs
1 teaspoon lemon zest plus 1 teaspoon lemon juice
1 teaspoon kosher salt
1 teaspoon Creole seasoning or seafood seasoning
1 teaspoon dried thyme
1 teaspoon dried sage
1/4 teaspoon cayenne
1/2 pound andouille sausage, diced
1/3 cup drained stewed tomatoes
1/4 cup diced white onions
1/4 cup chopped green bell peppers
1 tablespoon salted butter, softened
1 tablespoon Creole seasoning or seafood seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
2 cups cooked long-grain rice

Steps:

  • For the red snapper: Rub the coarse sea salt generously on the inside and outside of the red snapper. Place in the refrigerator for 20 minutes.
  • Lightly oil the grill grates and heat the grill to 300 degrees F.
  • For the creole stuffing: Heat a cast-iron skillet on the grill over direct heat. Add 2 tablespoons of the butter. Once melted, add the celery, bell peppers and white and green onions and cook until softened and browned, 5 to 7 minutes. Add the garlic and cook 1 to 2 additional minutes.
  • Combine the breadcrumbs, lemon zest and juice, kosher salt, Creole seasoning, dried thyme, dried sage, cayenne and remaining butter in a bowl and mix until well blended. Add the sauteed vegetables to the stuffing mixture and mix. Set aside.
  • Wipe off the salt from the red snapper and stuff it with the stuffing mixture. Secure it with cooking twine (remember to remove the twine before serving). Place the lemon rounds on the grill and place the red snapper atop the rounds. Grill until the flesh is opaque, about 25 minutes.
  • For the creole rice: Saute the andouille sausage, stewed tomatoes, white onions, bell peppers and butter in a cast-iron skillet on the grill over direct heat until lightly browned and shiny, 5 to 10 minutes. Add the Creole seasoning, dried thyme and dried sage to the skillet and stir. Add the cooked rice and stir until uniform in appearance.
  • Place the stuffed red snapper onto the rice and serve.

CREOLE MARINATED GRILLED RED SNAPPER



Creole Marinated Grilled Red Snapper image

Provided by Food Network

Categories     main-dish

Time 4h20m

Number Of Ingredients 11

2 onions, sliced
4 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons olive oil
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh chopped thyme
1/2 teaspoon chili powder
1 teaspoon sugar
Salt and pepper
1 whole cleaned red snapper

Steps:

  • Combine the onions and garlic. Whisk together the remaining ingredients and pour 1/2 marinade over fish with onions and garlic. Let fish marinate in the refrigerator for at least 4 hours. Grill fish on both sides for about 7 minutes. Warm remaining marinade and serve over cooked fish.

FRIED SNAPPER WITH CREOLE SAUCE



Fried Snapper With Creole Sauce image

Best enjoyed using local snapper, this bright dish represents the protein part of fish and fungi, a classic duo on dinner tables in the Virgin Islands. The fish is topped with plenty of thyme-laced, tomato-based Creole sauce and is typically served over a bed of fungi, the classic Virgin Islands side dish of buttery cooked cornmeal with sliced, boiled okra. Michael Anthony Watson and Judy Watson, husband-and-wife owners of Petite Pump Room in St. Thomas, traditionally use whole fried snapper for this recipe, but you can use fish fillets. For authenticity, serve them with plenty of hot sauce on the side for a little extra heat.

Provided by Korsha Wilson

Categories     dinner, quick, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons olive oil
3 medium yellow onions, halved and cut into 1/4-inch-thick slices
1 red bell pepper, cored and cut into 1/4-inch-thick slices
1 green bell pepper, cored and cut into 1/4-inch-thick slices
4 garlic cloves, sliced
1 (14-ounce) can tomato sauce
4 fresh thyme sprigs
4 teaspoons distilled white vinegar
4 teaspoons seasoning salt, such as Creole seasoning or Lawry's
Kosher salt and ground black pepper
1/3 cup vegetable oil
1/2 cup all-purpose flour
1 1/2 teaspoons seasoning salt, such as Creole seasoning or Lawry's
4 skin-on red snapper fillets (about 6 ounces each)
Hot sauce (optional)

Steps:

  • Prepare the sauce: In a large skillet, heat the olive oil over medium until shimmering. Add the onions, red and green bell peppers and garlic, and cook, stirring occasionally, until fragrant and just starting to brown, about 7 minutes.
  • Stir in the tomato sauce, thyme and 1 3/4 cups water; bring to a boil over high.
  • Stir in the white vinegar and seasoning salt, reduce the temperature to medium-low and simmer for 10 minutes. Season to taste with salt and pepper. Cover and keep warm.
  • Meanwhile, prepare the fish: Heat the vegetable oil in a large frying pan over medium. On a large plate, mix the flour and seasoning salt with a fork.
  • Pat the snapper fillets dry using paper towels, and season 2 fillets with salt and pepper before dipping them into the flour mixture until coated on both sides.
  • Once the oil is shimmering, gently lay the floured fillets in the hot oil, skin-side down, and cook until skin is crispy, 3 to 4 minutes. Using a fish spatula, carefully flip fillets and cook for an additional 2 to 3 minutes, until cooked through.
  • Transfer the fish to a large paper-towel-lined plate. Cover loosely with foil and repeat with the remaining fillets.
  • Divide fish among plates, skin side up, and top with the Creole sauce. Serve immediately, passing hot sauce at the table.

GRILLED CREOLE SNAPPER



Grilled Creole Snapper image

Number Of Ingredients 12

2 medium tomatoes, cut crosswise in half
1 medium onion, cut into fourths
1/2 , medium green pepper, , cut in half
4 , medium green onions, , thinly sliced (1/4 cup)
1 1/2 tablespoons red wine vinegar
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
1 1/2 pounds red snapper, sole or flounder filets, about 1/2 inch thick
cooking spray
2 tablespoons chopped fresh parsley
Hot cooked rice, if desired

Steps:

  • 1. Heat coals or gas grill. Spray large piece or heavy-duty aluminum foil with cooking spray. Place tomatoes, onion and bell pepper on foil. Wrap foil securely around vegetables. Cover grill foil packets, seam sides up, 4 to 6 inches from medium heat 6 minutes, turning once. 2. While vegetables are grilling, mix green onions, vinegar, thyme, salt and pepper sauce set aside. 3. Spray fish and hinged wire grill basket with cooking spray. Place fish in basket. Cover and grill fish 7 to 8 minutes, turning once, until fish flakes easily with fork. 4. Place fish on serving platter keep warm. Coarsely chop grilled vegetables. Toss vegetables, parsley, and green onion mixture spoon over fish. Serve with rice. NUTRITION INFORMATION 1 Serving Calories 160 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 80mg Sodium 130mg Carbohydrate 8g (Dietary Fiber 2g) Protein 29g % DAILY VALUE: Vitamin A 8% Vitamin C 2% Calcium 4% Iron 6% DIET EXCHANGES: 4 Very Lean Meat, 1 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

More about "grilled creole snapper recipes"

GRILLED BLACKENED RED SNAPPER RECIPE - THE SPRUCE EATS
grilled-blackened-red-snapper-recipe-the-spruce-eats image
2022-04-13 Grill the red snapper about 4 to 5 minutes on one side, depending on thickness, until the seasonings are blackened. Turn the snapper over and grill for another 4 to 5 minutes until done or until the fish reaches an internal …
From thespruceeats.com


GRILLED RED SNAPPER RECIPE | EATINGWELL
grilled-red-snapper-recipe-eatingwell image
Step 1. Preheat grill to medium-high (400 degrees -450 degrees F). Combine paprika, pepper, onion powder, garlic powder, oregano, thyme, salt and cayenne in a small bowl. Brush fish all over with oil; sprinkle the seasoning evenly over …
From eatingwell.com


CREOLE MARINATED GRILLED RED SNAPPER : RECIPES - COOKING …
creole-marinated-grilled-red-snapper-recipes-cooking image
Whisk together the remaining ingredients and pour 1/2 marinade over fish with onions and garlic. Let fish marinate in the refrigerator for at least 4 hours. Grill fish on both sides for about 7 minutes. Warm remaining marinade and serve …
From cookingchanneltv.com


GRILLED CREOLE SNAPPER | RECIPE GOLDMINE RECIPES
grilled-creole-snapper-recipe-goldmine image
Grilled Creole Snapper. Snap up the flavors of great grilled fish with this Grilled Creole Snapper. For a crisp and cooling sidekick, toss together a salad of leafy greens and sliced fresh tomatoes. Ingredients . 2 medium tomatoes, cut …
From recipegoldmine.com


GRILLED RED SNAPPER | RECIPE | CAJUN CREOLE RECIPES, LOUISIANA …
Dec 27, 2017 - This simple grilled red snapper recipe has clean flavors and a nice char flavor from the grill. It's well seasoned but not overly spicy. Serve along with grilled veggies or a …
From pinterest.com


GRILLED CREOLE SNAPPER - DVO.COM
Heat coals or gas grill. Spray large piece or heavy-duty aluminum foil with cooking spray. Place tomatoes, onion and bell pepper on foil. Wrap foil securely around vegetables. Cover grill foil …
From dvo.com


CREOLE MARINATED GRILLED RED SNAPPER – RECIPES NETWORK
2018-07-16 Combine the onions and garlic. Whisk together the remaining ingredients and pour 1/2 marinade over fish with onions and garlic. Let fish marinate in the refrigerator for at least 4 …
From recipenet.org


TASTIEST OVEN GRILLED CREOLE RED SNAPPER WITH CREOLE SAUCE
Let's make the Grilled Red Snapper the Creole style with some Delicious Creole Sauce. Very easy and step by step recipe.ENJOY1 Whole Red Snapper ( Scale Gut...
From youtube.com


GRILLED RED SNAPPER (10 MINUTE DINNER!)- SLENDER KITCHEN
2022-08-23 Coat with the spice mixture on the flesh side only. 4. Make sure the grill is clean and oil the grates. Place the fish skin-side down on the grill. Grill for 7-10 minutes (closing the …
From slenderkitchen.com


CREOLE RED SNAPPER RECIPE | MYRECIPES
Directions. Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, green bell pepper, and garlic; sauté until tender. Add tomatoes and next 6 ingredients. Bring to a boil; …
From myrecipes.com


Related Search