Pan Seared Red Snapper With Citrus Herb Relish Recipes

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PAN SEARED RED SNAPPER



Pan Seared Red Snapper image

This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.

Provided by OCTOBERK8

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 2

Number Of Ingredients 8

2 (4 ounce) fillets red snapper
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
¼ cup chopped green onions
1 teaspoon ground ginger

Steps:

  • Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
  • Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g

CRUMB-COATED RED SNAPPER



Crumb-Coated Red Snapper image

I reel in compliments with this moist, crispy red snapper recipe. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that's done in mere minutes. It's one of the best red snapper recipes I've found. -Charlotte Elliott, Neenah, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
4 red snapper fillets (6 ounces each)
2 tablespoons olive oil

Steps:

  • In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 498mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

SAUTEED RED SNAPPER



Sauteed Red Snapper image

The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. You can also make this dish with black sea bass. The skin of both fish is edible and crisps nicely in a skillet.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 15m

Number Of Ingredients 4

2 red snapper fillets (each 10 to 12 ounces), with skin
Coarse salt, to taste
Cayenne pepper, to taste
3 tablespoons canola oil

Steps:

  • Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.
  • Heat oil in a large skillet over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.

PAN-SEARED RED SNAPPER WITH LEMON- ZEST BUTTER SAUCE



Pan-Seared Red Snapper With Lemon- Zest Butter Sauce image

Provided by Molly O'Neill

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 lemons
1/4 cup lemon juice
1/4 cup orange juice
1 shallot, finely chopped
1 1/2 teaspoons whole peppercorns
8 tablespoons very cold butter, cut into 16 chunks
2 tablespoons olive oil
4 7-to 8-ounce red snapper fillets
Salt and freshly ground black pepper to taste
2 tablespoons parsley, finely chopped

Steps:

  • Grate the zest from 1 of the lemons, carefully avoiding the pith. Set aside.
  • Using a paring knife, remove the peel in long strips from the second lemon, scraping off any pith. Cut the peel into a fine julienne. Bring a small saucepan half full of water to a boil and add the strips. Boil 1 minute. Drain and rinse the strips under cold water. Drain on paper towels. Set aside.
  • In a small heavy saucepan, simmer the lemon juice, orange juice, shallot, peppercorns and grated zest, uncovered, until the mixture is reduced by half, about 5 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids and return the liquid to the pan and set it over very low heat.
  • Whisk chunks of cold butter into the sauce one at a time, whisking continuously. When all the butter has been incorporated, immediately remove the pan from the heat. (The sauce will separate if it becomes too hot.) Transfer the sauce to a small thermos or to a glass cup set inside a bowl of very warm water.
  • Place a large skillet over medium-high heat. When hot, add the oil. Add salt and pepper to snapper fillets taste. Place the snapper fillets in the pan and cook, turning once, until they are lightly browned and just cooked through, about 3 minutes per side. Transfer the fillets to 4 warm plates. Coat with the sauce, garnish with parsley and lemon-zest strips and serve.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 33 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 16 grams, Sodium 771 milligrams, Sugar 4 grams, TransFat 1 gram

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