Recipe: 12 Red Snapper Recipes - TALK TKL Chat Room - 01-07-98

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Red Snapper Recipes
Grilled Red Snapper With Ginger And Sesame Oil
Grilled Red Snapper Fillets
Red Snapper With Red-Pepper Cream Sauce
Poached Red Snapper
Steamed Red Snapper
Lemon Sage Red Snapper
Red Snapper Fillets, Florida Style
Florida Red Snapper
Stuffed Red Snapper
Snapper From Disney
Red Snapper Parmigiana
Red Snapper With Tomatillo-Serrano Chile Vinaigrette

Leslie WA (11:40:17 am) : Grilled Red Snapper with Ginger and Sesame Oil
1(3-4 lb) dressed whole red snapper
1/2 cup rice wine vinegar
3 shallots, minced
1 clove garlic, minced
3 Tbl. soy sauce
2 Tbl. fresh lemon juice
2 Tbl. sesame oil
2 Tsp. minces fresh ginger
1/4 cup sesame seeds, toasted
Place snapper in a large shallow dish. combine vinegar and next 6
ingredients, stirring well. Pour marinade mixture over snapper. Cover and
marinate in refrigerator at least 2 hours. Remove snapper from marinade,
reserving marinade. Grill fish over hot coals 5 to 7 minutes on each side or
until fish flakes easily when tested with a fork, basting frequently with
the reserved marinade. Sprinkle fish with toasted sesame seeds. Yield: 6-8
servings
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Dawn.ny (3:42:20 pm) :
Grilled Red Snapper Fillets
also use with salmon, mackerel or halibut!
Ingredients
4 fresh red snapper fillets
4-6 tablespoons butter or
margarine, melted
2-3 tablespoons fresh lemon juice
1-2 teaspoons Worcestershire sauce
1-2 cloves garlic, minced
1/4 teaspoon salt
1/4-1/2 teaspoon fresh cracked
pepper
1 pinch cayenne pepper
1-2 tablespoons canola oil
1 lemon, sliced for garnish
fresh parsley, for garnish
Recipe
Rinse fish and dry well. Prepare marinade by mixing all remaining
ingredients except
oil, sliced lemon and parsley. Place fillets in shallow baking dish; top
with marinade
and let stand 30 minutes. Turn twice while marinating. While fish marinates;
prepare
fire and grease cooking area with oil. When ready to grill, drain fish and
reserve
marinade to brush on fish while cooking. Cook fish 42 over moderately-hot
fire for
5-7 minutes per side or until fish flakes easily when tested with a fork. DO
NOT
OVERCOOK! Place on serving platter; garnish with sliced lemon and parsley.
Serves
4.
Note: To prevent fish from breaking apart, a well-greased hinged grilling
basket is
recommended.
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Betsy at TKL (3:39:08 pm) :
Red Snapper with Red-Pepper Cream Sauce (serves 4-5)
1/2 red pepper
1/2 small onion
1/4 cup water
2 Tbl white vinegar
3 Tbl lite cream cheese
1 Tbl tomato paste
1 Tbl nonfat plain yogurt
1 tsp chili powder
1/4 tsp salt
black pepper
24 oz red snapper fillets
1. Line a broiler pan with aluminum foil. Preheat broiler.
2. Combine red pepper, onion, water and vinegar in a small
saucepan. Bring to a boil and reduce heat to a simmer. Cover
and cook for about 10 minutes or until vegetables are tender.
3. While veggies are cooking, combine cream cheese, tomato
paste and yogurt in a food processor.
4. Drain veggies and add to cream cheese mixture. Process
until smooth. Blend in chili powder, salt and pepper.
5. Lay snapper fillets on foil. Spread with sauce. Broil
6" from heat for about 10 minutes.
Note: I don't know if fat free cream cheese would work. I don't
know how it behaves under high heat.
--
Sharon Badian
AT&T Bell Labs - Denver
seb1@dr.att.com
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Betsy at TKL (3:40:32 pm) :
Newsgroups: rec.food.cooking,rec.food.recipes
From: arielle@bonkers.taronga.com (Stephanie da Silva)
Date: Tue, 9 Aug 1994 18:13:53 GMT
Poached Red Snapper
4 to 5 pond whole red snapper
1/4 cup chopped shallots
1 stalk celery with leaves, cut up
1 carrot, cut
1 bunch of parsley
1 tablespoon salt
4 cups water
2 1/2 cups rose wine
2 lemons, cut in wedges
Combine shallots, celery, carrot, four sprigs of parsley, salt and
water in a saucepan. Bring to a boil, reduce heat, and simmer uncovered
for 20 minutes. Strain through a double thickness of cheesecloth and
discard vegetables. Pour this court bouillon into a fish poacher or
large roasting pan. Add the rose. Wash the fish inside and out with
cold running water. Pat it dry wit a paper towel. Place the fish on
a rack and put it into the pan. If the fish is not at least half-covered
by the bouillon, add up to one cup extra water. Bring stock just to a
boil, cover and poach over lowest heat for 45 minutes or just until the
fish flakes easily with a fork. Carefully lift the rack with the fish
on it from the pan. Drain well. Place the fish on a platter and garish
it with lemon wedges and the rest of the parsley. Serve with hollandaise
sauce or with a pineapple salsa.
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Betsy at TKL (3:41:04 pm) :
Newsgroups: rec.food.cooking,rec.food.recipes
From: arielle@bonkers.taronga.com (Stephanie da Silva)
Date: Tue, 9 Aug 1994 18:13:53 GMT
Steamed Red Snapper
1 whole fish (3 lbs), cleaned, with the head left on
1 1/2 tsp (7 ml) salt
2 inch (5 cm) piece of fresh ginger root
4 scallions
1 tablespoon (15 ml) soy sauce
1 teaspoon (5 ml) sesame seed oil
3 tablespoons (45 ml) rice wine or dry sherry
Cut deep gashes into the sides of the fish, about 3/4 inch (2 cm) apart;
it does not matter if the gashes hit the bone. Rub the salt all over the
fish, inside the cavity as well as on the skin outside, then put the fish
on a plate or in a shallow bowl.
Slice the ginger thinly. Clean the scallions, then cut into 1 inch
(2 1/2 cm) lengths. Put half the scallions and ginger into the cavity
of the fish. Carefully sprinkle the soy sauce and sesame oil over the
fish, then spread the rest of the ginger and scallions on top.
Pour one or two inches (2 1/2 or 5 cm) of water into a wok. Put the
plate in a steamer tray and set the tray over the water. Sprinkle the
wine or sherry over the fish. Bring the water to a boil, then cover
the steamer and steam the fish for 20 to 25 minutes. Remove from the
steamer carefully and serve the fish immediately.
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Betsy at TKL (3:42:27 pm) :
From: apoe@unicom.net (Art Poe)
Newsgroups: rec.food.recipes
Date: 12 Jan 1996 05:43:25 -0700
Lemon Sage Red Snapper
Recipe By : The Woman's Day Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Fish Fish/Sea
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Red snapper fillets -- 1/2 inch thick
1/2 Teaspoon Salt
1/4 Teaspoon Scallion -- minced
1 Teaspoon Sage -- crumbled
3 Tablespoons Butter
1/2 Cup Chicken broth
1. Heat the oven to 350F. Lightly grease a shallow baking dish large
enough to hold the fish in a single layer.
2. Season the fish on both sides with salt and pepper. Place in the
prepared dish. Arrange the lemon slices over the fillets, sprinkle
with scallion, then top with the sage. Dot with butter. Pour the
broth into the dish.
3. Bake the fish, basting occasionally with the pan juices, for 10-12
minutes, or just until opaque at its thickest part when tested with a
fork.
4. Transfer the fish to serving plates, spoon some of the pan juices
over the fish, and serve right away.
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Betsy at TKL (3:42:58 pm) :
From: apoe@unicom.net (Art Poe)
Newsgroups: rec.food.recipes
Date: 12 Jan 1996 05:43:25 -0700
Red Snapper fillets, Florida style
Recipe By : Fannie Farmer
Serving Size : 4 Preparation Time :0:00
Categories : Fish Fish/Sea
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pounds Red snapper fillets
Salt
Freshly ground pepper
Freshly grated nutmeg
1 1/2 Teaspoons Grated orange rind
1 Teaspoon Grated grapefruit rind or
a combination of lemon and lime
Preheat oven to 400F. Put the fillets in a lightly buttered baking
dish. Sprinkle them lightly with salt and pepper and nutmeg and
distribute the grated rinds on top. Cover with foil and bake 15
minutes.
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Betsy at TKL (3:43:41 pm) :
From: apoe@unicom.net (Art Poe)
Newsgroups: rec.food.recipes
Date: 12 Jan 1996 05:43:25 -0700
Florida red snapper
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Red snapper fillets
1/4 Cup Grated onion
2 Tablespoons Orange juice
2 Tablespoons Lemon juice
2 Teaspoons Grated orange rind
1/2 Teaspoon Salt
1/8 Teaspoon Nutmeg
Thaw fillets if frozen. Cut fish into 6 portions. Place in a single
layer, skin side down, in a well-greased baking dish, 12x8x2 inches.
Combine onion, orange and lemon juice, orange rind, and salt. Pour
over fish; cover and place in refrigerator to marinate 30 minutes.
Sprinkle fish with nutmeg and pepper. Bake in a moderate oven, 350F,
for 25 to 30 minutes or until fish flakes easily when tested with
fork.
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Betsy at TKL (3:45:52 pm) :
From: Jean-Marie Ostiguy (ostiguy@wilmington.net
Newsgroups: rec.food.recipes
Date: 13 Jan 1996 13:46:54 -0700
Stuffed Red Snapper
1 cup hot water
1 cup melted butter
4 eggs
1 cup flour
1/4 cup diced celery
1/4 cup diced onion
1 bay leaf
1/2 cup crab meat
1/2 cup shrimp
4 drops hot sauce
1 tablespoon mustard
1 tablespoon salt and pepper, mixed
1/2 cup dry white wine
1 large red snapper or 4 -12 oz red snappers
Make a roux of hot water, butter and eggs in heavy pan. Add flour; stir
until
thick and smooth over medium heat (about 15 minutes). In frying pan,
saute celery, onion, bay leaf, crab meat, shrimp, hot sauce, mustard, salt
and pepper in additional butter. Add roux to sauce mixture; simmer 5
minutes. Remove bay leaf. Add wine. Stuff snapper. Bake in 350
degree oven for 40-60 minutes.
Serves 4
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Betsy at TKL (3:46:25 pm) :
Title: Snapper
Categories: Disney, Meats, Seafood
Yield: 1 servings
8 oz Red snapper; skinless and
-boneless
1 tb Lemon juice; fresh
1/2 c Worcestershire sauce
1/4 c Flour
1 Egg; beaten
2 tb Butter
2 tb Lemon butter
Salt and pepper
-----------------------LEMON BUTTER-----------------------
1/4 c Butter; softened
1 tb White wine
1 tb Lemon juice; fresh
Prepare lemon butter.
LEMON BUTTER: In a small bowl, combine all
ingredients and mix well. Roll in a piece of waxed
paper, log style, and refrigerate. FISH: Combine lemon
juice, Worcestershire sauce and a dash of salt and
pepper. Coat both sides of fish fillet and allow to
marinate for 1 hour. Preheat oven to 350 degrees.
In an oven-proof skillet or frying pan, melt butter
over medium heat. When pan is fairly hot and butter
melted remove fish from marinade, dust with flour, and
dip in beaten egg. Immediately place in hot frying
pan and brown on both sides. When fish is brown,
place entire skillet in oven for 10 to 15 minutes or
until fish is done. Remove from oven and put 2
tablespoons of lemon butter over fish. Serve with
fresh vegetables.
Source: Liberty Tree Tavern, Liberty Square, MAGIC
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Betsy at TKL (3:51:16 pm) :
Date: Thu, 16 Jun 94 10:14:59 CDT
From: Diane Jennings (CCDIANE@MIZZOU1.missouri.edu)
To: eat-lf@APOLLO.IT.LUC.EDU
Red Snapper Parmigiana
1/2 C Chablis or other dry white wine (for marinade only)
1/2 tsp dried whole thyme
1/4 tsp crushed red pepper
3 cloves garlic, crushed
4 (4-ounce) red snapper fillets (1 inch thick) (I used Orange
Roughy and LOVED it)
1/4 C all-purpose flour
1/4 C grated parmesan or Romano Cheese (I used half parmesan and half
Weight Watchers Fat Free Parmesan to reduce the fat even more)
1/4 tsp salt (can be omitted)
1/4 tsp pepper
vegetable cooking spray (I didn't use this - had a new non stick pan ;-)
1 1/2 tsp olive oil (I only used 1 tsp)
lemon wedges
Combine the first 4 ingredients in a large zip-top bag. Add fish;
seal bag and marinate in refrigerator for 30 minutes, turning bag
occasionally. Remove fish from bag; discard marinade. Set fish
aside.
Combine flour and next 3 ingredients in a large zip-top bag.
Add fillets; seal bag, and shake to coat fillets with flour mixture.
Coat large non stick skillet with cooking spray; add oil, and place
over medium heat until hot. Add fish, and cook 6 minutes (this is the
beauty of this recipe no guess work on how long to cook then turn, it
came out perfectly) on each side or until fish flakes easily when
tested with a fork. Serve with lemon wedges Yield:4 servings
CALORIES 188(25% from fat)/PROTEIN 26.6g/ FAT 5.3g (SAT 1.7g,
MONO 2.1g, POLY 0.7g)/CARB 6.1g/ FIBER 0.2g/ CHOL 47mg/ IRON 0.7g
SODIUM 333mg/ CALCIUM 125mg
(from COOKING LIGHT MARCH/APRIL 1994 Issue)
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Betsy at TKL (3:52:48 pm) :
Newsgroups: rec.food.cooking,rec.food.recipes
From: arielle@bonkers.taronga.com (Stephanie da Silva)
Date: Tue, 9 Aug 1994 18:13:53 GMT
Red Snapper with Tomatillo-Serrano Chile Vinaigrette
Peanut oil
6 red snapper fillets (about 6 ounces each), skinned
Salt and freshly ground pepper
Tomatillo-Serrano Chile Vinaigrette
Heat 2 tablespoons of oil in a large skillet. Add the fillets in batches
and cook over moderate heat for 2 minutes. Turn and cook on the other
side until the fish is opaque throughout, about 3 minutes. Remove the
fish to a large warm platter.
Spoon the Tomatillo-Serrano Chile Vinaigrette onto 6 warm dinner plates
and arrange the snapper fillets in the center. Serve warm.
Tomatillo-Serrano Chile Vinaigrette
4 fresh tomatillos, husked, rinsed and cut into small dice
1/3 cup diced jicama
1 1/2 tablespoons diced red bell pepper
1 1/2 tablespoons diced yellow bell pepper
1/2 mango, peeled and cut into small dice
1 Serrano chile, seeded and finely diced
1/3 cup peanut oil
2 tablespoons olive oil
2 tablespoon white wine vinegar
1 1/2 tablespoons balsamic vinegar
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1 small garlic clove, minced
1 to 2 tablespoons minced fresh coriander
Salt
In a bowl, combine the tomatillos, jicama, red and yellow bell peppers,
mango and Serrano chile; toss to mix.
In a small bowl, combine the peanut oil, olive oil, white wine vinegar,
balsamic vinegar, lime juice, lemon juice, garlic and coriander. Whisk
to blend well.
Pour the dressing over the diced vegetables and stir lightly to mix.
Season with salt to taste.
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