Sautéed Snapper Fillets In Tomato And Mushroom Sauce Recipes

SAUTEED RED SNAPPER WITH BASIL OIL AND SUNDRIED TOMATOES

Steps:

• Season the snapper fillets with salt and pepper. Preheat a saute pan with the olive oil until the oil is hot, 1 to 2 minutes. Add the snapper to the hot pan, flesh side down, and cook over medium heat 4 to 5 minutes. Turn to cook the skin side an additional 3 to 4 minutes. The fillets will curl inwards briefly, but once they have cooked for a minute, they will begin to relax and lay flat again, allowing you to cook the skin side to a crispy texture.
• Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add the sundried tomatoes, garlic, and shallots, and saute together for 2 minutes. Add the fresh herbs to the pan. Stir quickly, just to heat the herbs enough to release their aromas. Pour the sundried tomato and herb mixture over the snapper. Then drizzle a teaspoon of basil oil over each fillet and around the dish.

BAKED RED SNAPPER WITH SHRIMP AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Melt butter for cream sauce in a large skillet over medium-low heat. Add onion, celery, bell pepper, and garlic. Cook and stir until vegetables soften and onion turns translucent, 5 to 7 minutes.
• Whisk flour and Creole seasoning into onion mixture to make a paste. Slowly add half-and-half, whisking constantly. Whisk in sherry, lemon juice, basil, and thyme. Season with salt and pepper. Cook, stirring constantly, until sauce thickens, 3 to 4 minutes. Remove from heat. Add mozzarella; stir until melted and combined.
• Lightly season snapper and shrimp on both sides with seafood seasoning. Arrange snapper in a single layer in the prepared baking dish. Top with shrimp and mushrooms. Pour cream sauce over top. Sprinkle with Parmesan.
• Bake, uncovered, in the preheated oven until fish flakes easily with a fork and shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.

SAUTéED RED SNAPPER WITH MUSHROOMS

Steps:

• 1. In a medium bowl, blend together with a fork the butter, jalapeños, tomato paste, and cilantro to make a paste. 2. Season the fish with the salt and pepper. Heat the oil in a nonstick skillet over medium-high heat, and fry the fish 3 to 4 minutes per side, or until golden brown on the outside and opaque but still moist inside when tested with a fork. Remove the fish to a platter, cover, and reserve. 3. To the same skillet add the onion, mushrooms, scallions, and garlic. Cook, stirring, 2 minutes over high heat. Stir in the butter mixture, and add the broth. Continue cooking over high heat until the sauce reduces slightly, about 2 minutes. Adjust seasoning. Add the fresh tomato and heat through, about 1 minute. Spoon the sauce over the fish. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SAUTéED SNAPPER FILLETS IN TOMATO AND MUSHROOM SAUCE

Steps:

• 1. Prepare the fish stock if using homemade. Meanwhile, prepare the tomato-chile butter. Then, preheat the oven to 375°. Heat the oil in a large nonstick skillet over medium-high heat and fry the fish about 2 minutes per side or until it is lightly browned, but not cooked through. 2. Transfer the fish to an ovenproof baking dish and finish cooking in the oven until the fish is opaque but still moist inside and just barely flakes when tested with a fork, 8 to 10 minutes. 3. Meanwhile, in the same skillet, cook the onion over medium heat until it softens, about 3 minutes. Add the garlic and oregano. Cook 1 minute. Add remaining ingredients. Cook, stirring, over medium-high heat 3 minutes more. 4. Stir in the reserved tomato-chile butter and continue to cook about 2 to 3 minutes more, or until the sauce thickens slightly. To serve, place 1 fish fillet on each of 4 plates. Spoon the cooked sauce over the fish on each plate. Garnish the plates with cilantro and lime wedges. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SAUTEED SNAPPER WITH PLUM TOMATOES AND SPINACH

Steps:

• Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 2 minutes on each side. Remove fish from pan.
• Heat remaining 1 1/2 teaspoons olive oil in pan over medium-high heat. Add tomato and garlic; sauté 1 minute. Stir in wine; simmer 2 minutes. Add spinach to pan; cook for 1 minute or just until spinach wilts. Return fish to pan. Spoon tomato mixture over fish; cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness.

SHRIMP-TOPPED RED SNAPPER

Steps:

• Place the fillets in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with lemon juice and pepper. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. , Meanwhile, in a small skillet, saute the mushrooms and garlic in butter until tender. Add shrimp; cook for 2-4 minutes or until shrimp turn pink. Spoon over fish. Sprinkle with onion.