Red Snapper And Clams With Tomato Cream Sauce And Basil Recipes

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RED CLAM SAUCE



Red Clam Sauce image

This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! -JoAnn Brown, Latrobe, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 4 servings.

Number Of Ingredients 13

1 medium onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 cans (6-1/2 ounces each) chopped clams, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 cup minced fresh parsley
1 bay leaf
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried thyme
Additional minced fresh parsley, optional
6 ounces linguine, cooked and drained

Steps:

  • In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.

Nutrition Facts : Calories 305 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 553mg sodium, Carbohydrate 53g carbohydrate (14g sugars, Fiber 7g fiber), Protein 15g protein.

SNAPPER WITH ROASTED GRAPE TOMATOES, GARLIC, AND BASIL



Snapper with Roasted Grape Tomatoes, Garlic, and Basil image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 cups grape tomatoes, halved
2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
1 teaspoon balsamic vinegar
Pinch red pepper flakes
Kosher salt
1/2 cup fresh basil leaves, torn
4 (6-ounce) snapper fillets, with skin
Freshly ground black pepper

Steps:

  • Position a rack in the middle of the oven and preheat to 350 degrees F.
  • Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
  • Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
  • Divide the fish among 4 plates. Top with the tomatoes and serve.

Nutrition Facts : Calories 254 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 5 grams, Fiber 1 grams, Protein 36 grams

OVEN ROASTED RED SNAPPER WITH LEMON, TOMATOES AND BASIL



Oven Roasted Red Snapper with Lemon, Tomatoes and Basil image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 8

2 small red snapper (about 1 pound)
1 bulb fennel
2 large tomatoes
2 lemons
1 branch basil
1 cup chicken broth
Salt and pepper, to taste
2 ounces olive oil

Steps:

  • Clean the fish by removing the gills and the small belly flap, slice all the vegetables thin.
  • On the bottom of a long gratin dish place the sliced fennel cover with the fish. Cover the fish with the slices of tomatoes, lemon slices, leaves of basil, add the broth and season to taste. Cook the fish in a 450 degrees oven for about 20 minutes. Drain off some of the natural juices, add to a blender and drizzle with olive oil to emulsify. Drizzle back over fish and serve as-is.

BAKED SNAPPER WITH TOMATOES, POTATOES, MUSSELS AND CLAMS



Baked Snapper With Tomatoes, Potatoes, Mussels and Clams image

Provided by Molly O'Neill

Categories     dinner, one pot, main course

Time 1h15m

Yield Four servings

Number Of Ingredients 14

2 medium white onions, peeled, quartered and cut into 1/8-inch-thick slices
2 baking potatoes, peeled, quartered and cut into 1/8-inch-thick slices
Salt and freshly ground pepper to taste
2 ripe tomatoes, quartered and cut into 1/8-inch-thick slices
2 branches fresh thyme
2 cups white wine
2 1/2 teaspoons olive oil
1/2 cup chopped shallots
24 littleneck clams, scrubbed
24 small mussels, scrubbed, beards removed
12 cloves roasted garlic, peeled
4 4-ounce red snapper fillets
4 lemon slices
2 teaspoons chopped Italian parsley

Steps:

  • Bring a large saucepan of water to a boil. Add onions and blanch until tender, about 3 minutes. Remove with a slotted spoon. Add potatoes and blanch until tender, about 7 minutes. Drain.
  • Arrange onions in the bottom of a 14-inch ovenproof skillet (or divide between 2 smaller skillets). Layer the potatoes over onions and season with salt and pepper. Layer tomatoes over potatoes and place thyme on top. Pour in 1 cup of wine, place over medium-high heat and bring to a simmer. Reduce heat and simmer for 30 minutes.
  • Meanwhile, preheat the oven to 350 degrees. Heat 1/2 teaspoon of olive oil in a large, wide pot over low heat. Add the shallots and saute for 5 minutes. Add the remaining wine and bring to a boil. Add clams and mussels, cover and cook until shells are opened, about 8 minutes. Strain; reserve the broth. Keep the clams and mussels warm.
  • Scatter roasted garlic over tomatoes. Season snapper with salt and pepper and lay the fillets over the vegetables. Drizzle with the remaining olive oil. Pour 1 cup of reserved broth around the fish. Bake until cooked through, about 15 minutes.
  • To serve, use a spatula to get underneath the fish and vegetables so that you can transfer each serving to a soup plate, without disturbing the layers. Garnish with the clams and mussels. Top with a lemon slice and the chopped parsley and serve immediately.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 7 grams, Fiber 6 grams, Protein 49 grams, SaturatedFat 1 gram, Sodium 1643 milligrams, Sugar 9 grams, TransFat 0 grams

SPAGHETTI WITH RED CLAM SAUCE



Spaghetti with Red Clam Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Three 6 1/2-ounce cans minced or whole clams
1/4 cup extra-virgin olive oil
6 cloves garlic, minced
1/2 teaspoon red pepper flakes or more to taste
One 28-ounce can whole tomatoes packed in juice, drained, and chopped
1 pound dry spaghetti or linguini
10 fresh basil leaves, chopped
2 tablespoons finely chopped flat-leaf parsley
Kosher salt
Freshly ground black pepper

Steps:

  • Drain the clams reserving 1/2 cup of their juice and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside. Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.

CHERRY TOMATO RED CLAM SAUCE WITH LINGUINI



Cherry Tomato Red Clam Sauce with Linguini image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 37m

Yield 6 servings

Number Of Ingredients 15

Salt
1 pound linguini
3 tablespoons extra-virgin olive oil
5 to 6 anchovies
1 pint small cherry tomatoes
1 red onion, finely chopped
4 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
2 stems oregano, leaves stripped and finely chopped
A handful flat-leaf parsley, finely chopped
Black pepper
1 cup dry white wine
3 tablespoons butter, cut into small pieces
3 pounds Manilla clams, scrubbed
1/2 cup basil leaves, torn

Steps:

  • Bring water to a boil for pasta, salt water and cook pasta just shy of al dente.
  • While water comes to a boil, heat extra-virgin olive oil over medium to medium-high heat. Add anchovies and melt into oil. Add tomatoes, onions and garlic to the pan, season with crushed red pepper flakes, oregano, parsley and pepper, saute until the tomatoes and onions are soft, 8 to 10 minutes.
  • Add wine and reduce for 1 or 2 minutes, melt butter into sauce and add clams to pot. Cover the pot and cook clams until they open, 6 to 7 minutes.
  • Remove any unopened clams and add pasta to the pan. Toss linguini with sauce for about 2 to 3 minutes so the pasta absorbs the flavors. Add basil to pasta and taste to adjust seasonings.

RED SNAPPER AND CLAMS WITH TOMATO CREAM SAUCE AND BASIL



Red Snapper and Clams With Tomato Cream Sauce and Basil image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 25m

Yield Four servings

Number Of Ingredients 10

4 red snapper fillets
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1 1/2 cups white wine
24 littleneck clams, scrubbed
1 teaspoon unsalted butter
2 shallots, peeled and thinly sliced
1/2 cup heavy cream
2 plum tomatoes, seeded and diced
1/4 cup thinly sliced basil leaves

Steps:

  • Season the snapper with 1 teaspoon of salt and pepper and place in a steamer. Pour the wine in a large pot and boil. Lower heat, place the steamer in the pot and cover tightly. Steam for 5 minutes. Place the clams around the snapper. Cover and steam until the clams open, about 5 minutes.
  • Remove the steamer from the pot and keep the snapper and clams warm. Simmer the wine until reduced to 1/2 cup, about 5 minutes. Remove from the pot and set aside. Place the butter in the pot and turn the heat to low. Add the shallots and stir until softened, about 1 minute. Add the reduced wine and the cream and simmer slowly for 2 minutes. Stir in the tomatoes and remove from heat. Taste and add salt if needed.
  • Place each snapper fillet on a plate and surround with clams. Spoon some sauce over and around the snapper. Scatter the basil. Serve.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 16 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 8 grams, Sodium 1126 milligrams, Sugar 5 grams, TransFat 0 grams

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