Spanish Style Snapper With Roasted Red Pepper Sauce Recipe 55

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ROASTED WHOLE RED SNAPPER WITH SPANISH SPICES AND SAFFRON-YELLOW PEPPER VINAIGRETTE WITH BRAISED BROCCOLI



Roasted Whole Red Snapper with Spanish Spices and Saffron-Yellow Pepper Vinaigrette with Braised Broccoli image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 23

2 yellow peppers, charred on the grill, peeled, seeded and coarsely chopped
1/3 cup rice wine vinegar
6 cloves garlic, coarsely chopped
Pinch saffron threads
1 tablespoon honey
1 tablespoon Dijon mustard
3/4 cup pure olive oil
Salt and freshly ground pepper
3 tablespoons whole cumin seeds
3 tablespoons whole coriander seeds
1/4 cup Spanish paprika
2 tablespoons lemon zest
2 tablespoons orange zest
2 whole red snapper, 2 pounds each, scaled and gutted
3 tablespoons olive oil
Salt and freshly ground pepper
3 tablespoons olive oil
2 anchovies, minced
4 cloves garlic, finely sliced
1 cup dry white wine
1 pound broccoli, timmed and cut
1/2 cup chicken stock
Salt and freshly ground pepper

Steps:

  • For the vinaigrette: In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.
  • For the snapper: Preheat oven to 450 degrees F. Place cumin and coriander in a spice grinder and grind finely. Mix together the cumin, coriander, paprika and zest and place on a large plate. Score the fish on each side, season with salt and pepper and dredge 1 side in the spice mixture. Heat the olive oil in a large oven-proof saute pan, over high heat until smoking. Place the fish, spice-side down into the pan and saute until golden brown. Turn the fish over, place in the oven and continue cooking for 6 to 8 minutes or until cooked through. Fillet the fish and drizzle with the Yellow Pepper-Saffron Vinaigrette.
  • For the broccoli: Heat oil in a medium Dutch oven over medium heat. Add anchovies and cook for 1 minute. Add garlic and cook until lightly golden brown. Add wine and bring to a simmer. Add broccoli and chicken stock, cover and cook for 2 to 3 minutes. Remove cover and cook until all liquid has evaporated and the broccoli is tender.

FIESTA RED SNAPPER



Fiesta Red Snapper image

Provided by Peter Rasmussen

Categories     Onion     Pepper     Tomato     Quick & Easy     Snapper     Cilantro     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
1/2 cup chopped onion
1 4-ounce can diced mild green chilies
4 tablespoons chopped fresh cilantro
3 large garlic cloves, chopped
1 14 1/2-ounce can Mexican-style or regular stewed tomatoes
1 1/4 pounds red snapper fillets
Lime wedges

Steps:

  • Heat oil in large skillet over medium-high heat. Add onion and sauté 3 minutes. Add green chilies, 2 tablespoons chopped cilantro and garlic; sauté 2 minutes. Mix in tomatoes with juices, breaking up tomatoes with back of fork. Sprinkle fish with salt and pepper; place fish atop sauce. Bring to simmer. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 8 minutes.
  • Transfer fish to platter. Simmer sauce to thicken slightly, if desired. Season sauce with salt and pepper. Spoon sauce over fish. Sprinkle with remaining 2 tablespoons cilantro. Surround with lime wedges and serve.

BAKED MEDITERRANEAN SNAPPER RECIPE - (4.2/5)



Baked Mediterranean Snapper Recipe - (4.2/5) image

Provided by Treebs

Number Of Ingredients 12

GARNISH:
Cooking Spray
2 tbsp olive oil
1 med onion, chopped
2 cloves garlic, minced
1 tsp oregano
1 (14 oz) can diced tomatoes w/juice
1/2 cup sliced black olives
4 (4 oz) red snapper fillets
Salt and pepper to tasted
1/4 cup feta cheese, crumbled
1/4 cup parsley, minced

Steps:

  • 1.) Heat oven to 425 degree F. Spray a 13x9" baking dish with nonstick cooking spray. 2.) Heat oil in a large skillet over medium heat. Add onion, garlic and oregano; saute 2 minutes. add diced tomatoes with juice and black olives; bring to a boil, Remove from heat. 3.) Place fish in prepared baking dish; season both sides with salt and pepper. Spoon tomato mixture over fish. Bake 10 minutes or until fish flakes easily with a fork. Remove from the oven; sprinkle with feta and parsley. Serve.

RED PEPPER AND SNAPPER SOUP RECIPE - (4.2/5)



Red Pepper and Snapper Soup Recipe - (4.2/5) image

Provided by Lulubelle

Number Of Ingredients 10

1 1/4 pounds fresh or frozen skinless red snapper, orange roughy, or other firm-fleshed fish fillets
2 tablespoons olive oil
3 medium red sweet peppers, coarsely chopped (2-1/4 cups)
1 cup chopped shallots or onions
3 ) 14 1/2 ounce can reduced-sodium chicken broth (5-1/4 cups total)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper
1/2 cup snipped fresh Italian parsley
Fresh Italian parsley sprigs (optional)

Steps:

  • 1. Thaw fish, if frozen. Rinse fish; pat dry. Cut fish into 1-inch pieces; set aside. In a large saucepan or Dutch oven heat oil over medium heat. Add sweet peppers and shallots or onions; cook for 5 minutes. Carefully add 1 can of the broth. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until peppers are very tender. Remove from heat; cool slightly. 2. Pour half of the sweet pepper mixture into a blender container. Cover and blend until nearly smooth. Pour into a medium bowl. Repeat with remaining pepper mixture. Return all to saucepan or Dutch oven. Add remaining chicken broth, the salt, black pepper, and ground red pepper. Bring to boiling; reduce heat. Add fish to broth mixture. Cover and simmer about 5 minutes or until fish flakes easily when tested with a fork, stirring once or twice. Stir in snipped parsley. If desired, garnish soup with parsley sprigs. Makes 5 servings.

ROMAN-ESCO (ITALIAN ROMESCO) WITH RED SNAPPER



Roman-esco (Italian Romesco) with Red Snapper image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 12

1 jar roasted red peppers
1 large plum tomato, coarsely chopped
2 slices stale bread, torn
3 tablespoons pine nuts, toasted
1 clove garlic, grated or finely chopped
1 sprig fresh rosemary, leaves finely chopped, plus 1 sprig
A few parsley leaves
2 tablespoons aged balsamic vinegar
1/4 to 1/3 cup extra-virgin olive oil plus 2 tablespoons
4 filets of red snapper (6 to 8-ounces each)
Salt and freshly ground black pepper
Flour, for dredging

Steps:

  • Place peppers and coarsely chopped tomato in food processor with bread, pine nuts, garlic, rosemary, chopped parsley and vinegar. Turn processor on and stream in 1/4 to 1/3 cup extra-virgin olive oil to form a thick sauce.
  • Place 2 tablespoons olive oil into a shallow saute pan and add the rosemary sprig. This will infuse the oil before adding the fish.
  • Season snapper with salt and pepper and score skin side with cross hatches. Dredge the fish in flour and cook in the rosemary-infused olive oil for 7 to 8 minutes until crispy and golden on both sides. Serve fish in a pool of the sauce.

SPANISH-STYLE SNAPPER WITH ROASTED RED PEPPER SAUCE RECIPE - (5/5)



Spanish-Style Snapper with Roasted Red Pepper Sauce Recipe - (5/5) image

Provided by á-4084

Number Of Ingredients 11

1/2 ounce cubed sourdough bread
1 cup chopped bottled roasted red bell peppers, rinsed and drained
1 1/2 tablespoons sherry vinegar
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon smoked paprika
1/8 teaspoon ground red pepper
2 garlic cloves, minced
4 (6 ounce) skin-on snapper fillets or skinless catfish or tilapia fillets
1 tablespoon fresh flat-leaf parsley

Steps:

  • Place bread in a small bowl; cover with water. Let stand 5 minutes; drain. Combine soaked bread, bell peppers, sherry vinegar, 1 tablespoon oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, paprika, ground red pepper, and garlic in the bowl of a mini food processor; process until smooth. Cut 3 1/4-inch-deep slits in the skin of each fillet. Sprinkle flesh side of fillets evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add fillets, skin side down, to pan; cook 6 minutes. Turn and cook 2 minutes or until fish flakes easily when tested with a fork. Place 1 fillet on each of 4 plates; top each serving with 3 tablespoons red pepper mixture. Sprinkle with parsley.

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