Wholeroastedredsnapperwithsmokedpaprikahotgarlicsauce Recipes

WHOLE ROASTED RED SNAPPER WITH SMOKED PAPRIKA-HOT GARLIC SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Place herbs, oranges, and lemons in the cavity of the fish. Drizzle oil over fish and season with salt and pepper. Place in a roasting pan and roast until just cooked through, about 30 to 40 minutes. Transfer fish to platter and immediately pour the hot garlic sauce over the entire fish.
• Place oil in small saucepan over medium heat. Add garlic and cook until garlic is lightly golden brown. Transfer mixture to a medium bowl, add vinegar, paprika, and salt and blend with an immersion blender until smooth.

EMERIL'S WHOLE ROASTED RED SNAPPER

Steps:

• Preheat the oven to 425 degrees F.
• Season the snappers with the salt and pepper. Place the tomato slices on the bottom of a large roasting pan in 2 columns of 4 tomato slices. Place 6 sprigs of rosemary across the each of the 2 rows of tomatoes. Lay the fish on top of the tomato slices, and divide the thyme leaves, orange zest and garlic cloves evenly over the tops of the 2 fish. Pour the wine and lemon juice around the fish, and drizzle each fish with 1 tablespoon of the olive oil. Place the fish in the oven and roast, uncovered, for 20 minutes. Remove from the oven and add another tablespoon of the olive oil to each of the fish. Return to the oven and continue to cook until well caramelized, about 15 to 20 minutes. Remove the fish from the oven and drizzle with the remaining 1/4 cup of olive oil.
• Serve immediately, with the pan drippings drizzled over the top of the fish.

WHOLE ROASTED RED SNAPPER WITH SMOKED PAPRIKA-HOT GARLIC SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Place herbs, oranges, and lemons in the cavity of the fish.
• Drizzle oil over fish and season with salt and pepper.
• Place in a roasting pan and roast until just cooked through, about 30 to 40 minutes.
• Transfer fish to platter and immediately pour the hot garlic sauce over the entire fish.
• For the sauce: Place oil in small saucepan over medium heat.
• Add garlic and cook until garlic is lightly golden brown.
• Transfer mixture to a medium bowl, add vinegar, paprika, and salt and blend with an immersion blender until smooth.

ROAST CHICKEN WITH PAPRIKA AND ROASTED GARLIC

Steps:

• Preheat oven to 425 degrees F. Rub chicken with 1 tablespoon olive oil. Combine paprika, oregano, and 1 tablespoon salt. Rub all over chicken. Tie legs together, and tuck wing tips beneath body. Place on a rimmed baking sheet.
• Toss carrots and sweet potatoes with 1 tablespoon oil; season with salt. Scatter around chicken; roast 20 minutes.
• Flip carrots and sweet potatoes and add garlic, tossed with 1 tablespoon oil, to pan. Roast until an instant-read thermometer inserted into thickest part of a thigh reads 165 degrees F, 25 to 35 minutes. Tent chicken with foil to prevent overbrowning, if needed. Let rest 10 minutes before carving and serving. Return carrots and sweet potatoes to oven and roast until golden, 10 minutes. Brush with pan juices before serving.