Snapper With Vegetable Medley Recipes

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OVEN POACHED RED SNAPPER WITH VEGETABLES



Oven Poached Red Snapper With Vegetables image

This recipe can be made with whole red snapper or with fillets. The skeletons are cooked to make fish sauce or use store bought.

Provided by threeovens

Categories     New Zealand

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 lbs red snapper, whole (or fillets)
1/2 cup zucchini, sliced thin
1/2 cup yellow squash, sliced thin
8 sprigs mint
2 cups fish stock
1 cup dry white wine
2 tablespoons butter
4 tablespoons olive oil
1 ounce lemon juice
1 tablespoon of fresh mint
salt & freshly ground black pepper

Steps:

  • Fillet the red snappers and set aside, or buy snapper fillets (easier). Cut 1 tablespoon mint leaves into strips using chiffonade style of cutting. Roll leaves lengthwise and slice into thing strips; set aside. Place snapper skeletons in a saucepan and cover with water, add a pinch of salt and simmer for 45 minutes, then strain to make fish sauce. Or use store bought fish sauce (easier).
  • Preheat oven to 400°F Arrange fillets in a baking dish and season with salt and pepper. Top with zucchini, squash, mint sprigs, fish broth, white wine, butter and olive oil. Bake 10-12 minutes, or until fish is cooked through (test with fork that it is flaky). Remove fillets and vegetables to serving dish, discarding mint sprigs.
  • Pour cooking liquid into a saucepan and reduce until it thickens slightly. Remove from heat and add lemon juice and mint strips (chiffonade). Pour over fillets and serve. Garnish with additional fresh mint.

Nutrition Facts : Calories 529.9, Fat 24.1, SaturatedFat 6.6, Cholesterol 121.6, Sodium 420.5, Carbohydrate 3.1, Fiber 0.4, Sugar 1.5, Protein 61.5

BAKED SNAPPER WITH VEGETABLES



Baked Snapper with Vegetables image

Provided by Food Network Kitchen

Yield 2 servings

Number Of Ingredients 6

1 tablespoon olive oil
2 fillets red snapper or other firm fish
1/2 cup thinly sliced leeks
1/2 cup thinly sliced red pepper
Salt and pepper
White wine

Steps:

  • Preheat oven to 375 degrees. On a large piece of foil, drizzle olive oil and top with fish fillets. Top with leeks and red pepper. Season with dried tarragon, salt and pepper. Splash fish with 3-4 tablespoons wine. Fold foil up into a package and place on baking sheet. Bake for 20 minutes

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