Best 4 Baked Red Snapper With Black Beans Recipes
Feast your taste buds on a culinary journey with our Baked Red Snapper with Black Beans recipe. This delectable dish harmonizes the contrasting flavors of the tender, flaky red snapper and the hearty, earthy black beans, creating a symphony of textures and tastes. The snapper, swathed in a vibrant marinade of zesty citrus, aromatic herbs, and piquant spices, emerges from the oven with a crispy, golden-brown crust that yields to a moist, succulent interior. Accompanied by a vibrant medley of black beans, sweet corn, and red bell peppers, each bite bursts with a symphony of flavors and textures, while the tangy, herbaceous cilantro adds a refreshing touch.
Alongside the main event, this recipe article unveils a treasure trove of complementary dishes to orchestrate a complete culinary experience. Indulge in the creamy richness of our Avocado Salsa, where ripe avocados, zesty lime, and fiery jalapeños harmonize to create a luscious condiment that elevates the flavors of the red snapper. Discover the vibrant freshness of our Cucumber Salad, where crisp cucumbers, tangy red onion, and a refreshing dressing of vinegar, honey, and mint unite to create a palate-cleansing accompaniment. For a side dish that offers a tantalizing blend of sweet and savory, explore our Black Bean and Corn Salsa, where sweet corn, black beans, and a medley of aromatic spices dance together in a zesty, flavorful salsa.
This recipe article is your culinary compass, guiding you through the steps of preparing an unforgettable meal. With detailed instructions, helpful tips, and a comprehensive ingredient list, we ensure that every step of the cooking process is crystal clear, allowing you to recreate these delectable dishes with confidence. Embark on this culinary adventure and delight your senses with the vibrant flavors and exquisite textures of our Baked Red Snapper with Black Beans and its accompanying recipes.
RED SNAPPER WITH BLACK BEANS
Our Test Kitchen developed this appealing recipe that's ready to serve in less than 30 minutes. Before you scoot out the door, treat yourself to these mild, flaky fillets topped with spicy black beans.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the beans, onion, 1 tablespoon oil, vinegar, mustard, garlic, 1/8 teaspoon salt, dash pepper and pepper sauce. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. , Meanwhile, in a shallow bowl, combine the flour and remaining salt and pepper. Dip fillets in flour mixture. , In a large skillet, heat butter and remaining oil over medium heat. Cook fillets for 5-6 minutes on each side or until fish flakes easily with a fork. Top with black bean mixture; sprinkle with cilantro.
Nutrition Facts : Calories 469 calories, Fat 19g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 689mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 4g fiber), Protein 50g protein.
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
- Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- Preheat the oven to 350 degrees F.
- Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
- Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
- Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.
OVEN BAKED RED SNAPPER
Provided by Food Network
Categories main-dish
Time P1DT6h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt, pepper and all-purpose seasoning. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)
- In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.
- Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes.
- Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.
OVEN-STEAMED WHOLE SNAPPER WITH BLACK BEAN SAUCE
Steps:
- Preheat oven to 450°F.
- Rinse snappers and pat dry with paper towels. Cut 3 slashes about 1/2 inch deep on each side of fish and rub gingerroot, garlic, and salt to taste into slashes. Arrange fish in one layer in a 13- by 9-inch baking dish and drizzle on both sides with Sherry and soy sauce. Sprinkle mushrooms, carrots, scallions, and black beans over fish and cover dish tightly with foil.
- Bake fish in middle of oven 40 minutes, or until just cooked through. Gently push black bean mixture off fish. Transfer fish to platter with large metal spatulas and keep warm.
- Transfer black bean mixture and pan juices to a saucepan. In a small bowl stir together water and cornstarch and stir into black bean mixture. Simmer sauce 1 minute, or until thickened slightly, and pour over fish.
- Serve fish with rice.
Tips:
- Choose the freshest red snapper you can find. Look for fish that is bright red in color and has clear eyes.
- Score the skin of the red snapper before baking. This will help the fish cook evenly and prevent the skin from cracking.
- Season the red snapper generously with salt and pepper. You can also add other spices, such as garlic powder, paprika, or chili powder, to taste.
- Roast the red snapper in a hot oven until it is cooked through. The fish should be opaque and flake easily with a fork.
- Serve the red snapper with a variety of sides, such as black beans, rice, or vegetables.
Conclusion:
Baked red snapper with black beans is a delicious and easy-to-make dish that is perfect for any occasion. The fish is moist and flaky, and the black beans add a delicious smoky flavor. This dish is sure to please everyone at the table.
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