Snapper With Oregano Recipes

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MOIST ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL AND OREGANO



Moist Roasted Whole Red Snapper with Tomatoes, Basil and Oregano image

Provided by Scott Conant

Categories     main-dish

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 12

One 2 1/2- to 3-pound whole (head on) red snapper, scaled and cleaned
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
10 whole fresh basil leaves, plus 1 tablespoon chopped fresh basil
5 small sprigs fresh oregano, plus 1/2 tablespoon chopped fresh oregano leaves
2 cloves garlic, crushed
1 lemon, half sliced and half left whole
4 to 5 tablespoons extra-virgin olive oil
1 1/2 cups cherry tomatoes (about 8 ounces), cut in half
6 to 8 fingerling potatoes (about 10 ounces), cut into a 3/4-inch dice and blanched
1 cup homemade or low-salt chicken broth

Steps:

  • Stuff and cook the snapper: Preheat the oven to 325 degrees F. If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Sprinkle both the inside and the outside of the fish liberally with salt and pepper. Stuff the cavity with 1/4 teaspoon crushed red pepper, whole basil leaves, oregano sprigs, garlic and lemon slices.
  • Using a very large (14-inch) saute pan or a small roasting pan (oven safe) heat about 2 tablespoons of the olive oil over medium-high heat until smoking. Add the fish and cook until well browned on one side, 3 to 4 minutes. Flip the fish over-use a large spatula and grab the tail if it's not too hot-and cook on the other side until well browned, about 2 minutes. Take the fish out of the pan and use wadded paper towels to wipe the pan clean of the oil.
  • Cook the vegetables: Add another tablespoon of olive oil to the pan, a pinch of red pepper flakes, the tomatoes, potatoes, chopped oregano and a pinch of salt and cook until the tomatoes begin to lose some of their liquid, about 3 minutes. Return the fish to the pan, laying it on top of the vegetables and drizzle about a tablespoon of olive oil over it. Add the chicken broth to the pan and squeeze the remaining lemon half into the sauce in the pan. Cook on the stove another 3 to 4 minutes, basting the fish with the sauce and moving some of the tomatoes and potatoes in the pan on top of the fish.
  • Finish cooking the fish in the oven safe pan in the oven 18 to 19 minutes. (To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, it is ready.)
  • To serve: Remove the fish from the oven and carefully transfer it to a sided platter, pouring any liquid in its cavity back into the pan, and keep the fish warm. Return the pan to the stove over medium heat and cook the sauce and vegetables for a minute or two to concentrate the flavors. Add another tablespoon of olive oil to the pan, the chopped basil and season with additional salt and pepper if necessary. Pour the sauce and vegetables over the fish and serve, using a large spoon to remove servings off the fish. (Don't forget to turn it over to eat off the other side!)

ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL, AND OREGANO BY SCOTT CONANT RECIPE BY TASTY



Roasted Whole Red Snapper With Tomatoes, Basil, And Oregano by Scott Conant Recipe by Tasty image

One of the reasons why I chose to work with the Alzheimer's Association is because my grandmother had dementia and some of the most meaningful moments I had with her were around the table, sharing a meal. So, I wanted to create a recipe that's fun, easy, full of flavor, and, most importantly, can be enjoyed together with friends and loved ones. Words alone can't convey how magnificent, how beautifully ceremonial a whole fish looks when presented at the table. I'm always excited when I and a few friends settle in to devour one. (And devour we do, you should see how little is left when we're through with it.) Aside from being so good-looking, a whole fish also offers much more flavor because the head and the bones add depth to the accompanying sauce. A completely gratifying dish!

Provided by Katie Aubin

Categories     Dinner

Yield 3 servings

Number Of Ingredients 10

3 lb head-on red snapper, scaled and cleaned
2 ½ teaspoons kosher salt, divided, plus additional to taste
1 lemon, half sliced, divided
5 small sprigs fresh oregano, plus ½ tablespoon chopped leaves, divided
10 fresh basil leaves, plus 1 tablespoon chopped leaves, divided
6 tablespoons olive oil, divided
1 ½ cups cherry tomato, halved
¼ teaspoon red pepper flakes
6 fingerling potatoes, diced and blanched
1 cup homemade chicken broth, or low-sodium chicken broth

Steps:

  • Preheat the oven to 325°F (160°C).
  • If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Season both the inside and outside of the fish liberally with 2 teaspoons of salt. Stuff the cavity with the lemon slices, oregano sprigs, and whole basil leaves.
  • Using a very large 14 inch (35 cm) sauté pan or a small roasting pan, heat 2 tablespoons of olive oil over medium-high heat until nearly smoking. Add the fish and cook until well browned on one side, about 3 minutes. Drizzle with another tablespoon of olive oil and season with remaining ½ teaspoon salt.
  • Using paper towels, wipe the excess oil out of the pan. Drizzle the fish with another 2 tablespoons of olive oil and add the cherry tomatoes and red pepper flakes and cook until the tomatoes begin to release some of their liquid, about 3 minutes. Stir in the potatoes.
  • Squeeze the juice from the remaining lemon half over the fish and pour in the chicken broth. Carefully flip the fish over and baste with the sauce.
  • Transfer the fish to the oven and cook for 18-19 minutes. To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, the fish is ready.
  • Carefully transfer the fish to a rimmed serving platter, pouring any liquid from the cavity back into the pan. Cover the fish with foil to keep warm.
  • Return the pan to the stove over medium heat. Cook the sauce and vegetables for 1-2 minutes to concentrate the flavors. Add the remaining tablespoon of olive oil, chopped oregano, and chopped basil and season with salt to taste.
  • Pour the sauce and vegetables over the fish and serve, using a large spoon to remove the flesh from the fish. (Don't forget to turn it over to eat off the other side!)
  • Enjoy!

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

CANCATO CHILENO: STUFFED GRILLED SNAPPER WITH OREGANO



Cancato Chileno: Stuffed Grilled Snapper with Oregano image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 (1 pound) whole red snappers
Salt and freshly ground black pepper
4 ounces Spanish chorizo, thinly sliced
3 tomatoes, peeled and sliced
4 ounces Gouda, sliced
4 tablespoons butter, melted
3 cloves garlic, minced
2 tablespoons fresh oregano, chopped
1/2 cup white wine
1 bunch parsley

Steps:

  • Preheat a grill.
  • Cut the fins off the fish with scissors. Bone the fish through the belly, keeping both sides attached. Season both inside and out with salt and pepper.
  • Arrange chorizo, tomatoes, and cheese inside the cavity. Combine butter, garlic, and oregano and spread over both sides of the fish. Fold the fish over and secure with a toothpick. Grill over low heat, until the cheese is melted and the fish is cooked, about 4 to 5 minutes per side. Brush the fish with the wine continuously, using the parsley bunch as the brush.

GRILLED WHOLE RED SNAPPER WITH SEA SALT AND FRESH OREGANO MIX AND BLACK OLIVE AND FETA CHEESE RELISH



Grilled Whole Red Snapper with Sea Salt and Fresh Oregano Mix and Black Olive and Feta Cheese Relish image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 whole red snapper, about 1 pound each, scaled and gutted
2 lemons, cut into 1/4-inch thick slices
1/4 bunch fresh oregano sprigs, plus 2 tablespoons chopped oregano leaves
Greek olive oil, plus extra for drizzling
1 tablespoons sea salt
Freshly ground black pepper
1 cup chopped and pitted kalamata olives
1 cup crumbled feta cheese
1 lemon, juiced
3 tablespoons olive oil
Salt and pepper

Steps:

  • Heat grill to medium high heat. Using a chef's knife make slits in each side of the fish. Place a few slices of lemon, and a few sprigs of the oregano in each of the cavities. Brush the fish with olive oil, and season with salt and pepper. Place the fish on the grill and grill until golden brown, about 6 minutes. Carefully turn the fish over and continue to grill for 6 to 8 minutes or until just cooked through. Remove and sprinkle fish with sea salt, chopped oregano and olive oil.
  • For the relish: Combine the olives, feta and lemon juice in a bowl, add the olive oil and season with salt and pepper. Carefully fold the ingredients together.

BAKED SNAPPER WITH POTATOES, OREGANO AND WHITE WINE



Baked Snapper With Potatoes, Oregano and White Wine image

Make and share this Baked Snapper With Potatoes, Oregano and White Wine recipe from Food.com.

Provided by txzuckerbaeckerin

Categories     Potato

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

3 russet potatoes, peeled, cut into scants (about 2 1/4 lb)
1/2 cup olive oil
3 garlic cloves, minced
1 1/2 tablespoons fresh oregano, chopped
1 teaspoon salt
1/4 teaspoon red pepper, crushed
3/4 cup dry white wine
1/4 cup water
4 (5 -6 ounce) red snapper fillets (3/4-inch thick)
4 tablespoons fresh parsley, chopped

Steps:

  • Preheat the oven to 450°F.
  • Slightly overlap the sliced potatoes in a 9X13 metal pan.
  • Mix oil, garlic, oregano, 1 tsp salt and the crushed red pepper in a bowl.
  • Pour over potatoes.
  • Pour wine and 1/4 c water over the potatoes.
  • Cover with aluminum foil and bake for 20 minutes.
  • Uncover and bake until the potatoes are tender, about another 35 minutes.
  • Place fish on top of potatoes.
  • Drizzle with remaining 1/4 c oil.
  • Sprinkle with salt, pepper and 2 tbsp parsley.
  • Bake uncovered until fish is opaque in the center, about 18 minutes.
  • Sprinkle with the remaining 2 tbsp parsley and serve.

Nutrition Facts : Calories 585.4, Fat 29.7, SaturatedFat 4.3, Cholesterol 66.5, Sodium 677.2, Carbohydrate 30.3, Fiber 3.9, Sugar 1.8, Protein 40.8

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