Red Snapper With Veggies Recipes

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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.

RED SNAPPER COOKED EN PAPILLOTE WITH JULIENNED VEGETABLES



Red Snapper Cooked en Papillote with Julienned Vegetables image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 9

6 whole baby red snappers, 8 to 12 ounces each, cleaned and scaled
Salt
Freshly ground black pepper
24 small sprigs fresh tarragon or basil
1 carrot, cut into thin julienne strips
1 small leek, thoroughly washed, cut into thin julienne strips
1 small turnip, cut into thin julienne strips
Extra-virgin olive oil
2 lemons, thinly sliced

Steps:

  • On the thickest part of each side of the snappers, cut a 1/2-inch-thick incision along its length. Season the snappers inside and out with salt and pepper and tuck 3 tarragon sprigs inside each fish's body cavity.
  • Cut 6 pieces of aluminum foil, each large enough to completely enclose each fish. Preheat the oven to 450 degrees F.
  • Arrange half of the julienned vegetables in beds in the center of each piece of foil and place a fish on top. Drizzle the fish generously with olive oil. Arrange the remaining vegetables on top, then cover with lemon slices and the remaining herbs.
  • Close the foil around each fish, double pleating the edges together to form airtight packages. Place the packages on a baking sheet and bake them until they have puffed up like balloons, about 15 minutes.
  • Serve each foil package on a dinner plate. Let each guest carefully open the package to eat the fish, easing the fillets off the bone along the top incision and then pulling out the spine and ribs in a single piece.

BAKED SNAPPER WITH VEGETABLES



Baked Snapper with Vegetables image

Provided by Food Network Kitchen

Yield 2 servings

Number Of Ingredients 6

1 tablespoon olive oil
2 fillets red snapper or other firm fish
1/2 cup thinly sliced leeks
1/2 cup thinly sliced red pepper
Salt and pepper
White wine

Steps:

  • Preheat oven to 375 degrees. On a large piece of foil, drizzle olive oil and top with fish fillets. Top with leeks and red pepper. Season with dried tarragon, salt and pepper. Splash fish with 3-4 tablespoons wine. Fold foil up into a package and place on baking sheet. Bake for 20 minutes

RED SNAPPER AND SUMMER VEGETABLES BAKED IN FOIL ON A SALAD



Red Snapper and Summer Vegetables Baked in Foil on a Salad image

Make and share this Red Snapper and Summer Vegetables Baked in Foil on a Salad recipe from Food.com.

Provided by Gingerbear

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 20

1 cup zucchini, medium diced
1 cup squash, medium diced
1 cup roma tomato, medium diced
1 cup red onion, medium diced
1/4 cup olive, salad
1 tablespoon minced garlic
1 tablespoon italian seasoning
4 pieces of heavy-duty aluminum foil, 15 inch squares
4 teaspoons Emeril's Original Essence
4 (8 ounce) red snapper fillets
2 tablespoons lemon juice
6 tablespoons extra virgin olive oil, plus
1/3 cup extra virgin olive oil
4 ounces frisee
8 ounces Baby Spinach
1 head endive, sliced thinly at a 45 degrees angle
1 tablespoon minced shallot
3 tablespoons sherry wine vinegar
1 tablespoon Dijon mustard
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 350°.
  • In a medium bowl, combine the vegetables with the olive salad, garlic, Italian seasoning, 1 teaspoon of the salt, and 2 tablespoons of the olive oil.
  • Mix together to combine.
  • Season the fish generously on both sides with the Emeril's Original Essence.
  • Fold each piece of aluminum foil in half.
  • Open each folded piece and place 1/4 of the vegetable mixture just below the crease and in the center of each foil square.
  • Place a snapper filet on top of the vegetables.
  • Drizzle each fillet with 1/2 a tablespoon of lemon juice and 1 tablespoon of the olive oil.
  • Fold the foil over the fillet and tightly crimp the edges to form a seal.
  • Place the pouches on a sheet pan and place in the oven to bake for about 25 minutes.
  • While the fish bakes, in a large mixing bowl, combine the frissee, baby spinach, endive and red onion.
  • Season the lettuce with salt and cracked black pepper, and toss to combine.
  • Divide the lettuces among 4 entrée plates.
  • Remove the fish from the oven.
  • Combine the shallots, vinegar and mustard in a medium bowl set over a plate covered by a dishtowel to prevent the bowl from moving while whisking.
  • Whisk the mixture while gradually adding the remaining 1/3 cup of the olive oil.
  • Gently pierce each fish packet and whisk the juices into the vinaigrette.
  • Season the vinaigrette with salt and pepper.
  • Place the fish and vegetables over each salad.
  • Divide the vinaigrette evenly over the 4 salads and serve immediately with crusty bread.

Nutrition Facts : Calories 720.8, Fat 43.9, SaturatedFat 6.4, Cholesterol 106.4, Sodium 326.6, Carbohydrate 17.9, Fiber 8.3, Sugar 4.9, Protein 65

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.

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

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