Red Snapper With Basil Vinaigrette Recipes

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PAN-FRIED RED SNAPPER WITH BASIL



Pan-Fried Red Snapper with Basil image

I just kinda came up with this red snapper recipe the other day. It's one of my new favorites now.

Provided by semajsmadda

Categories     Seafood     Fish

Time 40m

Yield 8

Number Of Ingredients 13

2 (1 1/2 pound) whole red snappers
salt and ground black pepper to taste
1 lime, halved
¼ onion, thinly sliced, or to taste
4 sprigs fresh basil, or to taste
kitchen string
¼ cup pesto
1 ½ cups all-purpose flour
1 ½ teaspoons ground fennel seeds
1 ½ teaspoons chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup oil for frying

Steps:

  • Season fish cavities with salt and pepper.
  • Cut 1/2 of the lime into wedges and the other 1/2 into thin slices. Fill fish with lime slices, onion, and basil.
  • Poke a hole through both sides of the cavity in order to tie it closed. Push a piece of string through the holes using the handle of a spoon. Tie fish shut and trim strings as needed.
  • Cut a few shallow slashes in a crosshatch pattern on both sides of the fish. Cover with pesto.
  • Blend flour, fennel seeds, chili powder, 1 teaspoon salt, and 1 teaspoon pepper. Dredge fish in the mixture.
  • Heat 1/2 inch oil in a large skillet over medium-high heat. Add fish. Cover and cook until golden, about 8 minutes. Flip and cook the other side until browned, about 8 minutes more. Remove string and serve with reserved lime wedges.

Nutrition Facts : Calories 326.3 calories, Carbohydrate 20.3 g, Cholesterol 64.9 mg, Fat 9 g, Fiber 1.6 g, Protein 39.1 g, SaturatedFat 1.8 g, Sodium 451.6 mg, Sugar 0.4 g

RED SNAPPER WITH BASIL VINAIGRETTE



Red Snapper With Basil Vinaigrette image

The olive oil glazed potatoes (Recipe #204742) make a perfect accompaniment to this dish. The time for this recipe will read 30 mins total, it's not because you'll make the vinaigrette while the fish is cooking. It comes from a restaurant in the L.A. area (can't remember the nane of it).

Provided by Annacia

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 (4 -6 ounce) red snapper fillets, with skin (or any similar fish)
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons fresh lemon juice
6 tablespoons extra virgin olive oil
1/3 cup thinly sliced fresh basil

Steps:

  • Preheat broiler and oil a large shallow baking pan (1 inch deep).
  • Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper then put skin sides down in baking pan.
  • Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).
  • Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes.
  • Transfer to a platter.
  • While fish broils, whisk together remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 1/2 tablespoons lemon juice in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over cooked fish.

Nutrition Facts : Calories 327.9, Fat 22.3, SaturatedFat 3.2, Cholesterol 53.2, Sodium 646.6, Carbohydrate 1, Fiber 0.2, Sugar 0.3, Protein 30

RED SNAPPER WITH BASIL VINAIGRETTE



Red Snapper with Basil Vinaigrette image

Categories     Broil     Quick & Easy     Low Cal     Low/No Sugar     Basil     Snapper     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

4 (6- to 8-oz) red snapper fillets with skin
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
1/3 cup thinly sliced fresh basil

Steps:

  • Preheat broiler and oil a large shallow baking pan (1 inch deep).
  • Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper, then put, skin sides down, in baking pan. Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).
  • Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes. Transfer to a platter.
  • While fish broils, whisk together remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 1/2 tablespoons lemon juice in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over cooked fish.

RED SNAPPER WITH CITRUS VINAIGRETTE



Red Snapper with Citrus Vinaigrette image

Categories     Citrus     Fish     Fry     Valentine's Day     Quick & Easy     Salad Dressing     Vinegar     Lemon     Orange     Snapper     Bell Pepper     Butternut Squash     Spring     Passion Fruit     Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

For citrus vinaigrette
2 tablespoons thawed passion-fruit purée or juice
3 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh lime juice
1 tablespoon Sherry vinegar or malt vinegar
1/3 cup extra-virgin olive oil
6 tablespoons finely diced mixed bell peppers (red, yellow, and green)
1 scallion, minced
1 tablespoon finely chopped fresh cilantro
1 tablespoon capers, rinsed
2 lb calabaza or butternut squash, peeled and cut into 2-inch chunks
2 tablespoons unsalted butter
Cayenne to taste
6 (6-oz) red snapper fillets with skin
3/4 cup olive oil

Steps:

  • Make vinaigrette:
  • Whisk together passion-fruit purée, citrus juices, and vinegar. Add oil in a slow stream, whisking until emulsified. Stir in remaining vinaigrette ingredients and season with salt and pepper.
  • Make squash purée and fry fish:
  • Steam squash in a steamer over boiling water, covered, until tender, about 10 minutes. Purée with butter in a food processor and add cayenne and salt to taste. Keep warm, covered.
  • Pat fish dry and make 3 diagonal slashes through skin of each fillet. Season with salt and pepper. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then fry 3 fillets, skin sides down, until golden, about 3 minutes. Turn and fry about 1 minute more, or until just cooked through. Transfer to a platter and fry remaining 3 fillets in same manner. Serve fish, skin sides up, on a bed of squash pur)e and drizzle with vinaigrette.

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