Sauteed Red Snapper Fillets With Lemon Asparagus Purée Recipes

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SAUTEED RED SNAPPER



Sauteed Red Snapper image

The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. You can also make this dish with black sea bass. The skin of both fish is edible and crisps nicely in a skillet.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 15m

Number Of Ingredients 4

2 red snapper fillets (each 10 to 12 ounces), with skin
Coarse salt, to taste
Cayenne pepper, to taste
3 tablespoons canola oil

Steps:

  • Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.
  • Heat oil in a large skillet over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.

GRILLED SNAPPER AND ASPARAGUS WITH RED PEPPER SAUCE



Grilled Snapper and Asparagus with Red Pepper Sauce image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil, plus more for the grill
1 large red bell pepper, seeded and chopped
2 cloves garlic, sliced
1 shallot, sliced
4 sprigs thyme
Kosher salt and freshly ground pepper
1 tablespoon sherry vinegar, plus more to taste
1/2 cup heavy cream
4 red snapper fillets (about 6 ounces each)
2 bunches asparagus, trimmed
2 tablespoons chopped fresh parsley

Steps:

  • Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed.
  • Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes.
  • Spoon the pepper sauce onto plates. Top with the fish and asparagus; sprinkle with the parsley.

Nutrition Facts : Calories 400, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 99 milligrams, Sodium 468 milligrams, Carbohydrate 11 grams, Fiber 4 grams, Protein 41 grams, Sugar 5 grams

VIETNAMESE RED SNAPPER WITH NOODLES



Vietnamese Red Snapper with Noodles image

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h35m

Yield 4 servings

Number Of Ingredients 16

5 cloves garlic, sliced
4 stalks lemon grass, trimmed, pounded and halved lengthwise
2 habanero chiles, minced
1 large or 2 small shallots, sliced
2 tablespoons Asian fish sauce
2 tablespoons grated fresh ginger
1 teaspoon sugar
1/2 teaspoon ground turmeric
1 pound red snapper fillet, skin removed, cut into 1-inch pieces
3 ounces rice vermicelli noodles
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1/2 cup sliced scallions

Steps:

  • In a 1-gallon resealable freezer bag, combine the garlic, lemon grass, habaneros, shallots, fish sauce, ginger, sugar and turmeric. Mix all the ingredients around in the bag, then add the fish and seal the bag. Shake to coat the fish in the marinade. Marinate in the refrigerator for 4 to 6 hours.
  • Cook the rice noodles according to package directions. Quickly rinse in cool water, drain well and divide among 4 serving bowls.
  • Heat the vegetable oil in a large saute pan over medium-high heat. When hot, add the fish along with its marinade. Remove the lemon grass and discard. Sprinkle the fish with the salt and cook, undisturbed, for 4 minutes. Flip the fish pieces over to lightly brown the other side, and cook another minute or so. Toss gently with a rubber spatula until all of the fish is cooked and the shallots are beginning to brown. Scatter the scallions, basil, cilantro and mint over the top. Spoon the fish over the rice noodles. Serve.

RED SNAPPER WITH LEMON BEURRE BLANC & ASPARAGUS



Red Snapper with Lemon Beurre Blanc & Asparagus image

Red Snapper is a beautiful fish and this simple preparation showcases its wonderful flavour and texture. A simple lemon beurre blanc and some sauteed asparagus is all the accompaniment you need to make a delicious dish. Beurre blanc is a classic French butter sauce made with shallots and white wine. Its rich and tangy flavour is ideal for serving with fish. Recipe courtesy of Derek Bocking

Provided by Food Network Canada

Categories     dinner,easter,fish,French,Main

Time 22m

Yield 4 servings

Number Of Ingredients 8

4 fillets of red snapper
340 g (1 bunch) asparagus
150 g cold butter, cubed
100 mL dry white wine
2 French shallots, roughly chopped
1 Tbsp black peppercorns
juice of 1 lemon
salt & freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil & prepare a bowl of ice water. Cut the bottom inch off the asparagus. Cook the asparagus in the boiling water for 3 minutes and then transfer to the ice water.
  • In a small sauce pot, combine the white wine, shallots, black peppercorns and lemon juice. Bring to a boil and then reduce the heat to a simmer. Let simmer and reduce until only 2 tablespoons of liquid remain. Strain, discard the shallots and peppercorns and return the reduction to the stove on minimum heat. Whisk in 120g of cold butter, one cube at a time, whisking constantly. Wait until the last cube is fully incorporated before adding the next. Do not let the sauce get too hot or it will separate. If the butter starts melting too quickly, remove from heat and whisk for 2 minutes before continuing to add the butter. When all the butter is incorporated, season with salt and keep in a warm place.
  • Season the snapper fillets with salt & pepper. Heat 1 tablespoons of butter in a large non-stick frying pan and add the snapper fillets skin side down. Gently press down each fillet with a spatula to prevent curling. Sear on medium heat for 6 minutes, then turn the fillets and cook for one more minute.
  • Heat 1 tablespoon of butter in a frying pan and sautee the asparagus until warmed through, about 3 minutes.
  • To serve: Divide the asparagus among 4 plates and then spoon the beurre blanc over the asparagus. Place one fillet of snapper in the center of each plate.

SAUTEED RED SNAPPER FILLETS WITH LEMON ASPARAGUS PURéE



Sauteed Red Snapper Fillets with Lemon Asparagus Purée image

Categories     Blender     Potato     Vegetable     Sauté     Low Fat     Low Cal     Dinner     Lunch     Lemon     Snapper     Asparagus     Spring     Healthy     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 pound asparagus, trimmed
1 large boiling potato (about 1 pound)
four 6-ounce red snapper fillets with skin
2 teaspoons olive oil
2 teaspoons fresh lemon juice, or to taste

Steps:

  • Cut tips off 12 asparagus spears and reserve. Cut all spears into 1/2-inch pieces and cook in a saucepan of salted boiling water until tender, about 6 minutes. Transfer cooked asparagus with a slotted spoon to a blender and purée with 1 cup cooking liquid, reserving remaining cooking liquid in pan. Keep purée warm in a small saucepan.
  • Have ready a bowl of ice and cold water. Return reserved cooking liquid to a boil and blanch reserved asparagus tips until just tender, about 3 minutes. Drain tips and immediately transfer to ice water to stop cooking. Drain tips and reserve for garnish.
  • Scrub potato and cut lengthwise into four 1/2-inch-thick slices. In saucepan cook potato slices in salted boiling water to cover until tender, about 5 minutes, and transfer with a slotted spoon to a bowl. Keep potatoes warm, covered.
  • Pat snapper dry and season with salt and pepper. In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish, skin sides down, about 3 minutes, or until skin is golden brown. Turn fish over and cook 2 minutes more, or until just cooked through.
  • Whisk lemon juice and salt and pepper to taste into asparagus purée. Spoon some sauce onto 4 plates and top each portion with a potato slice and a fish fillet. Garnish fish with asparagus tips and serve remaining sauce on side.

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.

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

SAUTEED RED SNAPPER WITH GINGER-LIME BUTTER



Sauteed Red Snapper With Ginger-Lime Butter image

This is one of many Cooking Light recipes that I've found to be easy, healthy and very tasty. You can easily substitute halibut or tilapia for the snapper. I served it with Simple Thai Coconut Rice and it was delicious!

Provided by carmenskitchen

Categories     Very Low Carbs

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 tablespoons butter, softened
1 tablespoon of chopped fresh cilantro
1 teaspoon of minced seeded jalapeno pepper
1/2 teaspoon of grated lime rind
1/4 teaspoon of bottled fresh ginger
3/4 teaspoon salt, divided
4 red snapper fillets
1/4 teaspoon black pepper
1 teaspoon cooking oil or 1 teaspoon cooking spray
lime wedge

Steps:

  • Combine first 5 ingredients in a bowl. Stir in 1/4 teaspoon salt. Cover and chill.
  • Heat a large nonstick skillet over medium-high heat.
  • Sprinkle both sides of fish with remaining salt and pepper.
  • coat pan with oil.
  • add fish to pan; cook 3 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness.
  • Place one filet on each of 4 plates and top with a 1 1/2 teaspoons of butter mixture.
  • Serve with lime wedges if desired.

Nutrition Facts : Calories 266.4, Fat 8.4, SaturatedFat 3.5, Cholesterol 91.3, Sodium 563.8, Carbohydrate 0.1, Fiber 0.1, Protein 44.8

RED SNAPPER WITH MUSTARD SAUCE



Red Snapper with Mustard Sauce image

Make and share this Red Snapper with Mustard Sauce recipe from Food.com.

Provided by Peter Pan

Categories     Very Low Carbs

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

4 (6 ounce) red snapper fillets
3 tablespoons lemon juice
2 tablespoons prepared mustard (I use French's Dijon)
2 tablespoons mayonnaise
2 stalks green onions, finely chopped
salt and pepper, to taste (I prefer garlic salt)

Steps:

  • Arrange fish fillets in a baking pan or baking dish.
  • Sprinkle fish with lemon juice, salt and pepper.
  • Broil fish in oven for about 7 to 9 minutes or until fish is opaque.
  • Meanwhile, mix prepared mustard, mayonnaise, green onions and salt.
  • Spread sauce over fish and broil for a couple more minutes or until sauce begin to bubble.
  • Serve immediately with steamed rice and a side of steamed vegetables.

MEDITERRANEAN-STYLE RED SNAPPER



Mediterranean-Style Red Snapper image

This entree is a nutritious time-saver. Seasoned with spices and served with a zesty sauce, it's a favorite at our house. -Josephine Piro, Easton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
4 red snapper fillets (6 ounces each)
2 teaspoons olive oil, divided
1/2 medium sweet red pepper, julienned
3 green onions, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chopped pimiento-stuffed olives
1/4 cup chopped ripe olives
1/4 cup minced chives

Steps:

  • Combine the lemon pepper, garlic powder, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm. , In the same pan, saute the red pepper and onions in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve with snapper. Sprinkle with olives and chives.

Nutrition Facts : Calories 258 calories, Fat 9g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 754mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges

RED SNAPPER FRANçAISE WITH BUTTER AND LEMON SAUCE



Red Snapper Française with Butter and Lemon Sauce image

What makes Française ("in the French style") different from other sautéed dishes is the eggs. Anything cooked à la Française is dredged in flour first, then dipped in beaten eggs before you sauté it. Most similarly prepared dishes are dredged in flour only. The eggs add a lot of flavor and texture-but also fat. I tried using a low-fat egg substitute, and it worked like a charm. Matter of fact, enough calories were shaved off that I was able to put some butter back in and still keep it under 240 calories per serving. Now that's what I'm talking about!

Yield serves 4

Number Of Ingredients 9

4 skinless red snapper fillets (4 ounces each)
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons whole-wheat flour
1 cup egg substitute
Nonstick cooking spray
2 tablespoons unsalted butter
1/3 cup fresh lemon juice
2/3 cup low-fat, low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Season the fish with salt and pepper. Put the 1/2 cup flour in a shallow dish. Put the egg substitute in another shallow dish. Dredge the fillets in the flour, shaking off any excess. Then coat the fillets in the egg substitute and let them sit in the substitute until ready to add to the pan.
  • Heat 2 large nonstick sauté pans over medium heat. When the pans are hot, spray them with cooking spray and add 2 fillets to each pan. Cook until the fillets are golden brown and just cooked through, about 2 minutes per side. Transfer the fish to a serving platter, and tent it with foil to keep them warm.
  • In one of the sauté pans, melt the butter over high heat. Whisk the remaining 2 tablespoons flour into the butter. Add the lemon juice and chicken broth, and bring the sauce to a boil. Reduce the heat to low and simmer, whisking constantly, until the sauce thickens, about 2 minutes.
  • Stir in the parsley, and season the sauce with salt and pepper to taste, if desired. Spoon the sauce over the fish, and serve.
  • Fat: 36g (before), 8.6g (after)
  • Calories: 611 (before), 232 (after)
  • Protein: 29g
  • Carbohydrates: 11g
  • Cholesterol: 57mg
  • Fiber: 2g
  • Sodium: 396mg

SNAPPER WITH SAGE MARIE



Snapper With Sage Marie image

Provided by Jonathan Reynolds

Categories     dinner, project, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/4 cup chopped fresh sage leaves plus extra for garnish
3 tablespoons fresh lemon juice plus extra to taste
1 tablespoon Vietnamese or Thai fish sauce
1 cup fresh morels (2 ounces)
3 tablespoons butter
1 1/2 cups half-and-half
2 tablespoons olive oil
4 red snapper fillets, with skin on
Salt and freshly ground white pepper

Steps:

  • Preheat oven to 400 degrees. Purée sage, lemon juice and fish sauce. Pour through a fine sieve and press to extract all the juice. Discard solids.
  • Rinse, trim and thinly slice morels. Sauté in melted butter over medium heat until fragrant, about 5 minutes. Add half-and-half and simmer until the sauce is thickened, about 10 minutes.
  • Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle snapper with salt and pepper and sauté, skin side down, for 1 minute, pressing down with a spatula to keep skin flat. Cook until skin is crisp, about 3 minutes. Turn over, cook 1 minute, then place in oven for 3 minutes.
  • Stir sage liquid into the sauce and season to taste with salt, white pepper and lemon juice. Place
  • Each fillet skin side up on a plate and pour sauce around each. Garnish with sage leaves.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 29 grams, Fiber 0 grams, Protein 48 grams, SaturatedFat 14 grams, Sodium 826 milligrams, Sugar 4 grams, TransFat 0 grams

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