Red Snapper With Wine And Garlic Recipes

RED SNAPPER IN WINE SAUCE

Steps:

• Mix egg and milk in shallow bowl.
• Mix well.
• Put bread crumbs on a plate.
• Heat oil and butter in 12 inch deep skillet.
• Put fish in egg mix then in breadcrumbs and fry for 3 minutes on each side.
• Remove from skillet and keep warm.
• To skillet add, garlic, lemon juice, wine, dillweed and onion salt.
• Bring to boil, add fish and simmer 6 minutes.
• Place on platter, spoon sauce over, and sprinkle with parsley.

RED SNAPPER WITH GARLIC DELIGHT

Steps:

• Stir in garlic in the melted butter.
• Saute until it turns golden.
• Add vermouth.
• Season with black pepper to taste.
• Now, turn on your broiler.
• Arrange fish on the broiler pan.
• Brush with seasoned butter.
• Broil 10 cm from heat source for 10-15 minutes or until the fish is opaque.
• Serve with the remaining seasoned butter.
• Enjoy!

RED SNAPPER FOR TWO

Steps:

• In a small saucepan, saute onion and garlic in oil for 1 minute. Stir in mushrooms and tomato; cook 3 minutes longer. Stir in the wine, salt, basil, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 7-11 minutes or until sauce is thickened. , Place fish in a greased 13-in. x 9-in. baking dish; top with sauce. Sprinkle with cheese. Bake, uncovered, at 400° for 12-18 minutes or until fish flakes easily with a fork. Sprinkle with parsley.

RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place red snapper filets on the prepared baking sheet, skin side down.
• Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
• Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
• Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.

RED SNAPPER IN WHITE WINE SAUCE & TOMATOES

Steps:

• 1. Preheat oven to 350F. Lightly butter a baking dish. Plece the fish filets in a single layer in the dish. Season with salt and pepper.
• 2. Melt butter in a small saucepan. Add onions and garlic, and saute until limp - about 5 minutes. Stir in flour and cook for about 5 minutes, stirring constantly, until golden.
• 3. Gradually add the wine, stirring until thickened. Add the tomatoes, herbs, salt and pepper. Pour sauce over fish fillets.
• 4. Sprinkle bread crumbs over all, top with the Parmesan cheese. Bake uncovered for about 30 minutes or until the fish flakes easily with a knife.

RED SNAPPER WITH FENNEL AND GARLIC

Steps:

• Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil.
• Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic.
• Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.

SAUTEED RED SNAPPER W/WHITE WINE SAUCE, RICE AND ASPARAGUS RECIPE - (3.8/5)

Steps:

• Procedures for Rice 1.Heat 2 tablespoons of olive oil in medium size sauce pan over medium high heat. 2.Add shallots, garlic and stir for 1 - 2 minutes 3.Add basmati rice, 2 pinches of salt and a pinch of pepper and stir vigorously 4.Add water, chicken stock and mix well bring to a rapid boil. 5.cover with a lid, turn heat down to low and let rice simmer for 15 - 20 minutes Procedures for Asparagus 1.Bring a 3 quart pot of water to boil over medium heat, and add a pinch of salt 2.Place asparagus into boiling water for 3 - 5 minutes, take out in place in an ice bath for 30 seconds . (an ice bath is ice and water in a bowl) 3.Next place asparagus and mixing bowl and coat with 2 tablespoons of olive oil and season with salt and pepper 4.Lightly coat a grill pan with olive olive oil over medium high heat Procedures for Fish 1.Season red snapper with 1 teaspoon of salt and 1 teaspoon of pepper. 2.Add olive oil to a frying pan and place over medium high heat, place fish into the pan and cook until golden brown. ( approx 3 - 4 minutes on each side) Procedures for White Wine Sauce 1.Lightly coat a sauce pan with olive oil over medium heat. Add 2 table spoons of shallots, 2 tablespoons of garlic, capers and stir. 2.Next add a 1/ 2 cup of white wine, the juice of 1 whole lemon, and butter. 3.Turn heat down to low and let simmer for 1 - 2 minutes add parsley, then salt and pepper to taste, and continue to simmer until sauce thickens.

RED SNAPPER BRAISED WITH ROSEMARY, NEW POTATOES, AND GARLIC CONFIT

Steps:

• Preheat the oven to 400 degrees F.
• Make the potatoes: Heat the oil in an ovenproof 12-inch non-stick skillet over medium-low heat. Add the potatoes and cook, stirring, until soft, about 10 minutes. (The potatoes shouldn't brown.) Add the onion, rosemary, and thyme, and season with salt and pepper. Cook, covered, until the onions soften, about 5 minutes. Transfer the potatoes to bowl and set aside. (The potatoes may be made up to 3 days in advance and refrigerated.)
• Make the snapper: Heat the oil in the ovenproof skillet over medium heat. Arrange the potatoes in 4 thick mounds in the skillet and scatter the garlic and rosemary around them.
• Season the snapper with salt and pepper. Place 1 fillet on top of each mound. Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes. Pour in the clam broth. Bring to a boil, cover, and braise in the oven until the snapper is barely opaque in the center, about 7 to 8 minutes.
• Using a slotted spatula, transfer the potato mounds topped with the snapper to the center of 4 warmed dinner plates. Return the skillet to high heat and boil until lightly thickened, about 2 minutes. Add the tomatoes, olives and parsley and cook for 15 seconds. Taste for balance, adding some olive oil or more clam broth, if desired. Season with salt and pepper. Spoon half the sauce over the fish fillets and pour the rest into a warmed sauce boat. Serve immediately, garnished with the lemon slices, with the sauce passed on the side.