Snapper With Basil Cream Sauce Recipes

SNAPPER WITH ROASTED GRAPE TOMATOES, GARLIC, AND BASIL

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F.
• Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
• Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
• Divide the fish among 4 plates. Top with the tomatoes and serve.

RED SNAPPER WITH BASIL VINAIGRETTE

Steps:

• Preheat broiler and oil a large shallow baking pan (1 inch deep).
• Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper, then put, skin sides down, in baking pan. Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).
• Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes. Transfer to a platter.
• While fish broils, whisk together remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 1/2 tablespoons lemon juice in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over cooked fish.

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.

OVEN ROASTED RED SNAPPER WITH LEMON, TOMATOES AND BASIL

Steps:

• Clean the fish by removing the gills and the small belly flap, slice all the vegetables thin.
• On the bottom of a long gratin dish place the sliced fennel cover with the fish. Cover the fish with the slices of tomatoes, lemon slices, leaves of basil, add the broth and season to taste. Cook the fish in a 450 degrees oven for about 20 minutes. Drain off some of the natural juices, add to a blender and drizzle with olive oil to emulsify. Drizzle back over fish and serve as-is.

SEARED RED SNAPPER WITH ZESTY BASIL BUTTER

Steps:

• To make the butter sauce: combine the butter, lemon juice, garlic, the 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium saucepan and cook over low heat, stirring, until the butter melts. Cover and keep warm over low heat.
• Score the skin side of the snapper with 3 or 4 shallow diagonal cuts. Season lightly with the additional salt and pepper. Heat the olive oil in a large skillet over medium heat. Cook the snapper skin side down for 3 minutes. Turn and cook for 3 to 4 minutes more, or until the snapper is just opaque.
• Transfer the snapper to individual plates. Stir the basil into the melted butter mixture and spoon over the snapper to serve.
• We're serious. We would probably eat anything you spread this butter sauce on. We especially love it drizzled on mashed potatoes, toasted French bread, steamed broccoli florets, grilled chicken breasts, and pork chops. Mmmmm.

RED SNAPPER AND CLAMS WITH TOMATO CREAM SAUCE AND BASIL

Steps:

• Season the snapper with 1 teaspoon of salt and pepper and place in a steamer. Pour the wine in a large pot and boil. Lower heat, place the steamer in the pot and cover tightly. Steam for 5 minutes. Place the clams around the snapper. Cover and steam until the clams open, about 5 minutes.
• Remove the steamer from the pot and keep the snapper and clams warm. Simmer the wine until reduced to 1/2 cup, about 5 minutes. Remove from the pot and set aside. Place the butter in the pot and turn the heat to low. Add the shallots and stir until softened, about 1 minute. Add the reduced wine and the cream and simmer slowly for 2 minutes. Stir in the tomatoes and remove from heat. Taste and add salt if needed.
• Place each snapper fillet on a plate and surround with clams. Spoon some sauce over and around the snapper. Scatter the basil. Serve.

GRILLED SNAPPER WITH LEMON BASIL BEURRE BLANC

Steps:

• Puree basil leaves and heavy cream in a blender and reserve. In a medium saucepan, bring wine, vinegar, lemon juice and minced onion to a simmer, uncovered. When liquid has been reduced down to 1/4 its original volume (about 5-10 minutes), turn off heat and whisk in the cream/basil mixture, being sure to spoon in all basil shreds.
• Add butter to mixture one tablespoon at a time, whisking continuously, until all is used. Return pot to low heat for a few seconds, if necessary, so last butter pats melt. Strain sauce, and add salt to taste. Set aside.
• Prepare a grill. Grill fish 8 minutes per side, until skin is crispy. Lift meat from bones and place on plates. Drizzle with beurre blanc and serve.