South American Style Red Snapper Recipes

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SOUTH AMERICAN STYLE RED SNAPPER



South American Style Red Snapper image

An easy pan-braised fish dish with traditional Latin American flavors. This is how snapper is served in Colombian restaurants. Serve with boiled potato, boil yuca, rice and beans.

Provided by threeovens

Categories     South American

Time 50m

Yield 1 fish, 2 serving(s)

Number Of Ingredients 10

2 lbs red snapper (whole or fillets)
1 tablespoon salt
2 lemons
2 tablespoons olive oil
1 large onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
2 cups chicken broth
fresh oregano, chopped for garnish (handful)
fresh cilantro, chopped for garnish (handful)

Steps:

  • If using whole snapper (cleaned) cut about 4 slits through skin on each side.
  • Season, inside and out with salt and lemon juice; cover and refrigerate 20 minutes.
  • Meanwhile heat olive oil in a large skillet (large enough to fit the fish) over medium heat and sauté onion, pepper, and garlic until softened, about 10 minutes.
  • Add chicken broth to skillet and stir.
  • Remove fish from refrigerator and rinse thoroughly under cold water and pat dry.
  • Nestle the fish in the skillet and cover.
  • Let cook 15 minutes, then carefully turn and cook an additional 10 - 15 minutes.
  • Transfer to serving platter, spoon veggies on top, pour sauce all around, and sprinkle with oregano and cilantro; enjoy!

Nutrition Facts : Calories 676.3, Fat 21.4, SaturatedFat 3.6, Cholesterol 168.3, Sodium 4532.6, Carbohydrate 17.1, Fiber 4, Sugar 6.8, Protein 100.4

RED SNAPPER WITH A LOBSTER CREAM SAUCE



Red Snapper with a Lobster Cream Sauce image

This lobster cream sauce turns this red snapper into perfection on a plate. When you can make restaurant style dishes this delicious in your own home, why go out?

Provided by Chef Dennis Littley

Categories     Entree

Time 25m

Number Of Ingredients 7

12 ounce red snapper fillets or your favorite fish (2 filets)
4 ounces cooked lobster meat (claw and body)
1 cup heavy cream
1/2 teaspoon old bay seasoning
sea salt and black pepper to taste
1 teaspoon chopped Italian parsley for garnishing
4 cups supergreens for under snapper Or greens of your choice

Steps:

  • preheat your oven to 350 degrees
  • place the red snapper fillets in a baking dish and add a little water to the pan to help keep the fish from drying out
  • season the snapper with sea salt and black pepper
  • drizzle a little olive on the top of the fish (optional)
  • bake fish for 15-20 minutes
  • While fish is baking add heavy cream to a saute pan, add in old bay seasoning and reduce the cream on medium to low heat for about 5 minutes
  • Add in lobster and continue to reduce for another 5 minutes, the sauce should be reduced by about 40-50 % turn off heat and allow to rest until fish is done.
  • Saute greens in olive oil or water while the sauce is reducing, season with sea salt and black pepper as needed
  • When snapper is cooked, plate the greens then the snapper and spoon over the lobster sauce and garnish with chopped parsley
  • Serve with your favorite grain or potato

Nutrition Facts : Calories 634 kcal, Carbohydrate 15 g, Protein 40 g, Fat 47 g, SaturatedFat 27 g, Cholesterol 276 mg, Sodium 408 mg, ServingSize 1 serving

BRAZILIAN SEAFOOD STEW



Brazilian Seafood Stew image

Provided by Margaret Jane Ross

Categories     Fish     Herb     Onion     Pepper     Shellfish     Stew     Quick & Easy     Dinner     Spring     Bon Appétit     Texas

Yield Serves 6 to 8

Number Of Ingredients 12

4 tablespoons olive oil
2 tablespoons fresh lime juice
1 1/2 pounds white fish fillets (such as red snapper or orange roughy), cut into 1-inch pieces
1 1/2 cups chopped onion
1 1/2 cups chopped green bell peppers
2 garlic cloves, chopped
3/4 teaspoon dried crushed red pepper
2 cups chopped tomatoes
3/4 cup canned unsweetened coconut milk
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1 1/4 pounds uncooked medium shrimp, peeled, deveined

Steps:

  • Whisk 2 tablespoons oil and lime juice in large bowl. Add fish and sprinkle generously with salt and pepper; stir to coat. Let stand 15 minutes.
  • Heat remaining 2 tablespoons oil in large pot over medium heat. Add onion, bell peppers, garlic and crushed red pepper; sauté 5 minutes. Mix in tomatoes, coconut milk, half of cilantro and half of green onions. Add shrimp and fish with marinade. Simmer until shrimp and fish are just opaque in center, about 5 minutes. Season stew with salt and pepper. Transfer to bowl. Sprinkle with remaining cilantro and green onions.

JAMAICAN ESCOVITCH FRIED RED SNAPPER



Jamaican Escovitch Fried Red Snapper image

When we travelled from Kingston to Ocho Rios, I remember grabbing food from street merchants. We stuck our hands out of the car to buy bags of guinep, peppered shrimp, mangoes and coconut water. Guinep is a peculiar fruit. I snapped the leathery skin open to reveal a pulpy flesh reminiscent of lychee with notes of a sweet and sour. The fruit was mostly seeded, so we devoured a bag quickly. It was the perfect snack for travelling cross country. Roads were narrow, filled with potholes, and the drivers drove fearlessly around mountainsides. We ventured through Fern Gully, a magical winding road covered in a thick fern that was once a river. The starking sun rays bounced everywhere as it peaked through the greenery. When we reached the Ochie, we made a stop at Dunn's River Fall, the most popular waterfall in Jamaica. I would grab the hands of my brother and sister, while the freshwater gushed over our faces as we climbed the slippery waterfall rocks. Memories of Jamaica will always make it my piece of paradise.

Provided by Briana Riddock

Categories     Caribbean

Time 40m

Yield 4

Number Of Ingredients 18

4 Medium sized fresh Red Snapper, scaled and cleaned
12 Scotch bonnet peppers
1015 pimento seeds or allspice seeds
1 Large white onion, thickly sliced
1 Red bell pepper, cut lengthwise ½ inch wide
1 Green bell pepper, cut lengthwise ½ inch wide
1 Carrot, grated
1 Lemon
½ cup Rice wine vinegar
1 tbsp Sea salt
2 tsp Cracked black pepper
1 tsp Paprika
1 tsp Onion powder
1 tsp Garlic powder
½ tsp Celery powder
½ tsp Cumin powder
Canola or vegetable oil
Cooked Jamaican style rice and peas - optional

Steps:

  • Rinse and clean fish with juice from the lemon. Pat dry. Cut 3 diagonal lines across the sides of each fish.
  • Mix spices sea salt, cracked black pepper, paprika, onion powder, garlic powder, celery powder, and cumin in a small bowl.
  • Season the outside and inside cavity of the fish with the spice mix.
  • Fill a large frying pan with oil, about ½ inch deep, to high heat.
  • Season the oil by adding 6-8 pimento seeds and ½ of the scotch bonnet pepper (or a whole pepper for a more intense heat) into the oil. The scotch bonnet pepper will eventually turn black as it cooks. That's ok!
  • Place fish in the frying pan away from you. Adjust the heat between medium and high to avoid the fish being burned.
  • Fry for 5-6 minutes on each side. The fish should be slightly brown to blackened.
  • Remove fish from frying pan and allow to drain on a plate lined with paper towels.
  • Allow the oil to cool and strain, reserving ½ cup of oil. Discard remaining oil.
  • In a large saucepan, warm reserved oil to medium heat. Add fresh oil if needed.
  • Add onions, remaining allspice seeds, red pepper, green pepper, carrot, and remaining scotch bonnet pepper to lightly saute.
  • Saute for about 5 minutes, you want the vegetables to keep their body and crunch.
  • Add the rice vinegar, and cook for another 5 minutes.
  • Place onions and pepper sauce over the fish.
  • Serve with Jamaican Rice and Peas.

Nutrition Facts :

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