Sautéed Snapper With Lime Cream Sauce Recipes

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PAN-SEARED RED SNAPPER



Pan-Seared Red Snapper image

This delicious pan-seared red snapper is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.

Provided by Sarah Trenalone

Categories     Main Course

Time 12m

Number Of Ingredients 8

8 ounces red snapper (2 fillets) (Or swap other varieties of snapper (such as yellow))
1 tablespoon flour (Use gluten-free AP flour if needed)
pinch salt, pepper
1 tablespoon olive oil
2 tablespoon butter, divided
1 lemon, juiced
1 tablespoon capers
small handful fresh herbs (such as fresh rosemary, chives, or oregano)

Steps:

  • Pat snapper fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper.Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
  • Place the fillets in the pan and cook about 4 minutes. Don't touch the fillets until they're ready to flip.Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.After flipping, divide the remaining 1 TB butter over both fillets.
  • Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
  • Reduce heat to medium. Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. Serve fish hot with pan sauce and remaining herbs.

Nutrition Facts : Calories 306 kcal, Carbohydrate 8 g, Protein 24 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 72 mg, Sodium 293 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

BAKED RED SNAPPER WITH SHRIMP AND MUSHROOMS



Baked Red Snapper with Shrimp and Mushrooms image

This recipe for red snapper and shrimp is truly delicious and easy to prepare. Everyone that has tried it has raved over it, even the kids. Serve over rice or angel hair pasta.

Provided by RFalgout

Categories     Snapper Recipes

Time 1h10m

Yield 9

Number Of Ingredients 21

cooking spray
4 tablespoons butter
½ cup chopped onion
¼ cup chopped celery
¼ cup chopped bell pepper
1 teaspoon chopped garlic
¼ cup all-purpose flour
¼ teaspoon Creole seasoning (such as Slap Ya Mama®), or more to taste
2 cups half-and-half, or more as needed
3 tablespoons sherry
3 tablespoons fresh lemon juice
½ teaspoon dried basil
½ teaspoon ground thyme
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
¼ cup shredded mozzarella and Cheddar cheese blend
3 pounds red snapper fillets
1 ½ pounds medium-large shrimp, peeled and deveined
½ teaspoon seafood seasoning (such as Old Bay®)
1 (8 ounce) package sliced fresh mushrooms
¼ cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 8 g, Cholesterol 208.1 mg, Fat 15.5 g, Fiber 0.8 g, Protein 47.9 g, SaturatedFat 8.6 g, Sodium 618 mg, Sugar 1.3 g

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.

BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO



Baked Red Snapper with Garlic, Lime, and Cilantro image

A delicious and easy red snapper dish, with the flavors of the summer. You can substitute almost any firm-fleshed fish, but snapper is my favorite!

Provided by mslisa

Categories     Seafood     Fish

Time 55m

Yield 6

Number Of Ingredients 8

cooking spray
2 pounds skin-on red snapper fillets
2 cloves fresh garlic, minced
1 pinch garlic salt, or to taste
1 pinch ground red chile pepper, or to taste
½ cup chopped fresh cilantro
1 lime
2 tablespoons butter

Steps:

  • Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
  • Marinate in the refrigerator, 30 minutes to 1 hour.
  • Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
  • Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.7 g, Cholesterol 65.7 mg, Fat 5.9 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 151.5 mg, Sugar 0.1 g

RED SNAPPER WITH CILANTRO, GARLIC, AND LIME



Red Snapper with Cilantro, Garlic, and Lime image

Categories     Garlic     Broil     Low Carb     Quick & Easy     Lime     Snapper     Summer     Cilantro     Gourmet

Yield Makes 6 servings

Number Of Ingredients 8

6 (6- to 8-oz) red snapper fillets (1/2 inch thick) with skin
6 tablespoons extra-virgin olive oil
1 teaspoon salt
3/4 teaspoon black pepper
1/2 cup finely chopped fresh cilantro
1 1/2 tablespoons minced garlic
1 1/2 tablespoons finely grated fresh lime zest
Accompaniment: lime wedges

Steps:

  • Preheat broiler and lightly oil a shallow baking pan (1 inch deep).
  • Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.
  • Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.

BRONZED RED SNAPPER WITH LIME CHIPOTLE CREAM SAUCE



Bronzed Red Snapper with Lime Chipotle Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 1 serving

Number Of Ingredients 24

1 egg
1 1/2 ounces heavy cream
1 cup all-purpose flour
1 tablespoon granulated garlic
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 ounce dry ranch dressing mix
1/4 cup Cajun-style blackfish seasoning
1 tablespoon granulated sugar
1/4 cup yellow corn flour
One 8-ounce fillet red snapper or similar fish, skin and bones removed
1 tablespoon unsalted butter
1/4 cup diced green onion, for garnish.
3 tablespoons unsalted butter
2 tablespoons all-purpose white flour
1 teaspoon minced shallots
1 teaspoon minced garlic
1/2 cup white wine
1 tablespoon diced chipotles in adobo sauce, plus 2 tablespoons adobo sauce
1 tablespoon fresh lime juice
2 cups heavy cream
1/2 ounce chicken base or stock
1/2 ounce hot sauce
Salt and pepper

Steps:

  • For the crepe batter: Whisk together the egg and cream in a small bowl and set aside.
  • For the seasoned flour: Whisk together the all-purpose flour, granulated garlic, white pepper, black pepper and ranch dressing mix in a shallow bowl and set aside.
  • For the bronzing flour: Whisk together the blackfish seasoning, sugar and yellow flour in a shallow bowl and set aside.
  • For the snapper: Dredge the fish through the crepe batter and then place immediately into the seasoned flour and cover generously on all sides. Set aside or in the fridge while the cream sauce is prepared.
  • For the lime chipotle cream sauce: Make a roux: Melt 2 tablespoons of the butter in a skillet or saute pan over medium heat. Add the all-purpose flour and cook, stirring with a whisk constantly until the consistency of batter and there are no lumps, about 5 minutes. Let the mixture reach a simmer. Stir occasionally until the roux is brown and smooth, up to 20 minutes. Remove from the heat and set aside.
  • Melt the remaining tablespoon of butter in a saucepan over medium heat. Add the shallots and garlic and cook until translucent. Add the wine and bring to a boil. Stir in the chipotles, adobo sauce and lime juice. Reduce the heat to medium-low. Add the cream, chicken base and hot sauce and simmer until reduced by one-third. Thicken with the roux a little bit at a time, making sure to whisk it in so it doesn't clump, until desired consistency is reached. Finish with salt and pepper.
  • To finish the snapper: Heat a saute pan on medium heat. Lightly dust the snapper filet with the bronzing flour. Add 1 tablespoon of butter to the hot pan. Cook the filet until crispy golden brown, 3 to 4 minutes per each side. Finish with some lime chipotle cream sauce and the diced green onions. Reserve the remaining lime chipotle sauce for another use.

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.

RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER



Red Snapper with Garlic-Lemon-Dill Butter image

Robust ocean fish seeks tangy, buttery garnish for epicurean adventure. This garnish works well on most types of fish, but it was hatched using red snapper because I had a lemon and a single sprig of dill that needed to be used and the red snapper was the best looking fresh fish in the case. I've done Alaskan sockeye salmon the same way to good effect. Pairs well with pasta or rice, shown with my go-to Fettuccine with Sweet Pepper-Cayenne Sauce from this site, and fresh vegetables.

Provided by canesmojo

Categories     Snapper Recipes

Time 35m

Yield 2

Number Of Ingredients 6

4 (4 ounce) red snapper fillets
3 tablespoons butter
2 cloves garlic cloves, minced
1 lemon, juiced
1 sprig fresh dill, or more to taste
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 1 g, Cholesterol 127.8 mg, Fat 20.3 g, Fiber 0.1 g, Protein 46.3 g, SaturatedFat 11.6 g, Sodium 222.7 mg

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