Perch Or Snapper Fillet With Tomatoes And Onion Recipes

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OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS



Oven Roasted Red Snapper Fillets with Tomatoes and Onions image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 32

Essence, recipe follows
12 thin slices lemon, seeds removed
1/4 cup good-quality extra-virgin olive oil
Rice Pilaf, for serving, recipe follows
Tomato Water, recipe follows, optional
Chiffonade fresh basil, for garnish
20 (1/4-inch thick) slices Roma tomatoes (recommended: Romanita tomatoes)
1/4 cup chiffonade fresh basil leaves, plus more for garnish, if desired
1/2 cup julienned sweet onions
1/4 cup pitted and sliced kalamata olives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 (4 to 6-ounce) skin-on red snapper fillets
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons unsalted butter
3/4 cup chopped yellow onions
1 cup long-grain white rice
1 3/4 cups canned low-sodium chicken broth, or chicken stock
1/2 teaspoon salt
2 tablespoons thinly sliced green onions, optional
1 large heirloom tomato, roughly chopped
Few sprigs fresh parsley
Few sprigs fresh basil
Extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
  • Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  • Preheat the oven to 350 degrees F.
  • Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
  • Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
  • Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.

PERCH OR SNAPPER FILLET WITH TOMATOES AND ONION



Perch or Snapper Fillet With Tomatoes and Onion image

Make and share this Perch or Snapper Fillet With Tomatoes and Onion recipe from Food.com.

Provided by Oolala

Categories     Perch

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 red snapper fillets or 4 perch fillets, skin on
1/2 cup fresh parsley, chopped
4 plum tomatoes, can use vine ripe, chopped
1 small onion, diced
2 ounces lemon juice
salt, to taste
pepper
2 tablespoons olive oil
canola oil, to coat baking dish

Steps:

  • Preheat oven to 325 degrees F.
  • Coat a baking dish with canola oil thoroughly and add the fillets skin side down.
  • Pour the lemon juice over the fish and bake approximately 8 minutes or less, the fish will flake when touched with a fork when done.
  • While the fillets bake, heat a medium saute pan over medium heat and add the olive oil to it.
  • Heat the oil and add the garlic and onions.
  • Once the onions are translucent, add the tomatoes and parsley.
  • Continue to saute for approximately 5 minutes over medium heat.
  • Remove the fillets from the oven and serve with the tomatoes and onions on top.

Nutrition Facts : Calories 302, Fat 9.9, SaturatedFat 1.6, Cholesterol 79.9, Sodium 105, Carbohydrate 5.9, Fiber 1.3, Sugar 2.8, Protein 45.7

SNAPPER FILLETS



Snapper Fillets image

Make and share this Snapper Fillets recipe from Food.com.

Provided by flgolfgirl

Categories     Very Low Carbs

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

2 -4 lbs red snapper fillets
1 (10 3/4 ounce) can cream of shrimp soup
3 tablespoons sherry wine
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon basil
1 cup parmesan cheese

Steps:

  • Place fish fillets in bottom of greased baking dish in one layer.
  • Mix soup with sherry, salt, pepper, and basil.
  • Spread this over fish fillets.
  • Sprinkle Parmesan cheese over top.
  • Bake at 350 F for 20-30 minutes until fish flakes.
  • Garnish with lemon wedges and parsley.

Nutrition Facts : Calories 337, Fat 9.7, SaturatedFat 4.9, Cholesterol 93, Sodium 877, Carbohydrate 5.4, Fiber 0.1, Sugar 0.4, Protein 47.4

CREOLE PERCH RECIPE



Creole Perch Recipe image

Capture the flavor of New Orleans with our Creole Perch Recipe tonight. The cheesy tomato sauce gives our Creole Perch Recipe its Louisiana flair.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 9

1/3 cup butter, divided
1-1/2 lb. ocean perch fillets, 1 inch thick
1/2 cup chopped celery
1/4 cup chopped onions
1/4 cup chopped green peppers
1 Tbsp. flour
1 cup chopped tomatoes
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1 tsp. Creole seasoning

Steps:

  • Heat broiler.
  • Melt 3 Tbsp. butter. Place fish on rack of broiler pan sprayed with cooking spray.
  • Broil 5 to 6 min. on each side or until fish flakes easily with fork, brushing frequently with melted butter. Cook and stir celery, onions and peppers in remaining butter in medium skillet on medium heat 3 to 5 min. or until crisp-tender. Stir in flour until blended.
  • Add tomatoes, VELVEETA and seasoning; cook on low heat until VELVEETA is completely melted, stirring occasionally. Serve over fish.

Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 70 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 0.6287 g, Sugar 0 g, Protein 16 g

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