Snapper Baked With Cumin And Lemon Recipes

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LEMON-CUMIN CHICKEN



Lemon-Cumin Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 18

1/4 cup extra-virgin olive oil
Zest of 1 large lemon
1/4 cup fresh lemon juice (from 1 large lemon)
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
Four 4- to 6-ounce boneless skinless chicken breasts
1 1/2 packed cups fresh mint leaves (about 1 large bunch)
1 packed cup baby spinach leaves
1/2 cup grated Parmesan
1/3 cup chopped walnuts, toasted (see Cook's Note)
2 teaspoons fresh lemon juice (from 1/2 a large lemon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, peeled and smashed
1/2 cup extra-virgin olive oil
Vegetable oil cooking spray

Steps:

  • For the marinade: In a medium bowl, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt and pepper flakes until smooth. Add the chicken and toss until coated with the marinade. Cover and refrigerate for at least 4 hours or overnight. (Can also be made in a resealable plastic bag.)
  • For the pesto: In a food processor, blend the mint, spinach, cheese, walnuts, garlic, lemon juice, salt and pepper until chunky. With the machine running, slowly add the olive oil until smooth.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill lightly with vegetable oil cooking spray. Remove the chicken from the marinade. Discard the marinade. Grill the chicken until cooked through, 4 to 5 minutes on each side. Place on a platter and serve with the pesto.

SNAPPER BAKED WITH CUMIN AND LEMON



Snapper Baked With Cumin and Lemon image

Make and share this Snapper Baked With Cumin and Lemon recipe from Food.com.

Provided by JustJanS

Categories     Lactose Free

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 whole red snapper, cleaned and scaled (approx 2kg)
1 tablespoon parsley, finely chopped
4 teaspoons ground cumin
6 teaspoons paprika
2 garlic cloves, crushed
1 teaspoon fresh ground black pepper
1 teaspoon salt
1/2 cup olive oil
1 lemon, cut into slices

Steps:

  • Mix together all ingredients (except lemon slices and fish) in a bowl.
  • Smear this mix over the fish-inside and out.
  • Take a piece of foil large enough to enclose the fish and lay half the lemo slices down the centre of it.
  • Lay the fish on the lemon slices and top with the remaining lemon slices.
  • Place on a baking tray and bake in a moderate (190c) oven for about 30 minutes.
  • Turn off the heat and allow the fish to rest for 10 minutes before serving on a large platter with the juices poured over.

Nutrition Facts : Calories 265, Fat 28, SaturatedFat 3.8, Sodium 588.3, Carbohydrate 6.5, Fiber 2.9, Sugar 0.4, Protein 1.3

MOROCCAN RED SNAPPER WITH CUMIN SEEDS



Moroccan Red Snapper With Cumin Seeds image

A lovely roasted fish from Morocco, originally appeared in Saveur in 1999. Cook time includes thirty minutes marinating time.

Provided by Chef Kate

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons toasted cumin seeds
12 peeled crushed garlic cloves
1 bunch chopped fresh parsley
3 teaspoons salt
3 lemons, juice of
2 (3 lb) cleaned scaled red snapper
3 sliced peeled carrots
12 sliced new potatoes
4 sliced tomatoes
1 sliced sliced seeded stemmed green bell pepper
1 sliced lemon
5 whole mild green chilies (such as anaheims)
1/2 cup water
1/2 cup extra virgin olive oil

Steps:

  • Grind together cumin seeds, garlic cloves, chopped parsley and salt with a mortar and pestle.
  • Transfer to a small bowl and mix in the lemon juice.
  • Place red snappers in a large, shallow baking pan and rub spice mixture all over fish.
  • Cover with plastic wrap and marinate in refrigerator for at least 30 minutes. Preheat oven to 500°.
  • Remove fish from refrigerator and scatter carrots, potatoes, tomatoes, green bell pepper, sliced lemon, green chiles (such as anaheims) over and around fish.
  • Pour water and extra-virgin olive oil over fish and vegetables.
  • Bake, basting often, until fish is cooked through, about 30 minutes.

Nutrition Facts : Calories 957.1, Fat 25.7, SaturatedFat 4, Cholesterol 168.3, Sodium 2230.6, Carbohydrate 77.5, Fiber 12.5, Sugar 9.9, Protein 103.7

OREGANO SNAPPER WITH LEMON



Oregano Snapper with Lemon image

Sprinkle, bake, and serve-any easier and it wouldn't be called cooking!

Yield Serves 4; 3 ounces fish per serving

Number Of Ingredients 8

Cooking spray
4 red snapper or other mild white fish fillets (about 4 ounces each), rinsed and patted dry
1 teaspoon dried oregano, crumbled
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Paprika to taste
1 medium lemon, cut into 4 wedges

Steps:

  • Preheat the oven to 350°F. Line a baking pan with aluminum foil. Lightly spray with cooking spray.
  • Place the fish in a single layer in the baking pan.
  • In a small bowl, stir together the remaining ingredients except the lemon. Sprinkle over the fish. Using your fingertips, gently press the mixture so it adheres to the fish. Lightly spray with cooking spray.
  • Bake for 10 to 12 minutes, or until the fish flakes easily when tested with a fork. Serve with the lemon wedges to squeeze over the fish.
  • (Per serving)
  • Calories: 114
  • Total fat: 1.5g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 0.5g
  • Cholesterol: 40mg
  • Sodium: 195mg
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 23g
  • Calcium: 42mg
  • Potassium: 471mg
  • 3 very lean meat

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