Best 7 Crisp Red Snapper With Ragout Of Potatoes Onions Artichokes And Green Olives With Sauce Vierge Recipes

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**Discover a Culinary Masterpiece: Crisp Red Snapper with Ragout of Potatoes, Onions, Artichokes, and Green Olives, Accompanied by a Refreshing Sauce Vierge**

Prepare to tantalize your taste buds with a delightful culinary creation that combines the best of flavors and textures. This comprehensive guide presents not just one, but four delectable recipes that come together to form an extraordinary dish: Crisp Red Snapper, Ragout of Potatoes, Onions, Artichokes, and Green Olives, and the vibrant Sauce Vierge. Each recipe is meticulously crafted to complement the others, resulting in a harmonious symphony of flavors that will leave you craving more. Whether you're an experienced chef or just starting your culinary journey, this detailed guide will empower you to recreate this stunning dish in the comfort of your own kitchen.

Let's cook with our recipes!

VERACRUZ-STYLE RED SNAPPER



Veracruz-Style Red Snapper image

I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 2

Number Of Ingredients 14

2 tablespoons olive oil
½ white onion, diced
3 cloves garlic, minced
1 tablespoon capers
1 tablespoon caper juice
1 cup cherry tomatoes, halved
⅓ cup pitted, sliced green olives (such as Castelvetrano)
1 jalapeno pepper, seeded and chopped
2 teaspoons chopped fresh oregano
2 teaspoons olive oil
2 (7 ounce) red snapper fillets, cut in half
salt and pepper to taste
½ teaspoon cayenne pepper, or more to taste
2 limes, juiced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
  • Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
  • Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
  • Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
  • Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g

POTATO CRUSTED RED SNAPPER



Potato Crusted Red Snapper image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 7

6 (6-ounce) red snapper fillets
5 Idaho potatoes, peeled and grated
1/2 cup melted butter
1 tablespoon salt
3/4 tablespoon freshly ground black pepper
1 cup grated Asiago
1 tablespoon finely minced lemon zest

Steps:

  • Preheat oven to 425 degrees F.
  • Bring a large pot of lightly salted water to boil. Add grated potatoes, boil for 30 seconds, and then drain. Plunge into an ice bath and drain immediately. Spread the potatoes on a plate or baking sheet to dry. Toss with the melted butter, salt, pepper, cheese, and lemon zest. Coat each filet with potato, lightly pressing with fingertips.
  • Place the fish on a lightly oiled baking sheet and roast for 15 to 20 minutes in the oven until lightly browned and cooked through.

RED SNAPPER "ART DECO": FLORIDA RED SNAPPER, PURPLE POTATOES, AND PICKLED PINK ONIONS IN A KEY LIME SAUCE



Red Snapper

Provided by Food Network

Time 1h15m

Yield 8 servings

Number Of Ingredients 34

1/2 onion
1/2 lemon
2 bay leaves
1 cup white wine
6 cups water
10 black peppercorns
Salt
4 pounds Floridian red snapper fillets, trimmed and portioned into 8 servings
Key Lime Sauce, recipe follows
Pickled Pink Onions, recipe follows
Purple Potatoes, recipe follows
8 medium sized purple Peruvian purple potatoes, sliced into 1/4-inch rings
Salt and white pepper
3 tablespoons butter
1 tablespoon diced shallots
1/2 pound tatsoi, spinach, mizuna, pea tendrils, or any other leafy green
2 tablespoons canola oil
1 red onion, sliced
1/2 tablespoon sugar
1/4 cup orange juice
1 teaspoon orange zest
4 tablespoons red wine vinegar
Salt and white pepper
1/2 cup light rum
4 Key limes, quartered
1 shallot, sliced
4 cloves garlic, smashed
1/2 cup white wine
1/2 teaspoon turmeric
1 teaspoon annatto seeds
1 tablespoon sriracha sauce
2 cups heavy cream
Salt
Cornstarch, if needed to thicken sauce

Steps:

  • In a shallow pan, over high heat, combine all the ingredients for the court bouillon and bring to a simmer. Season generously with salt.
  • Place 4 of the snapper fillets into the court bouillon, making sure that they are fully submerged. The liquid should remain just below a simmer. Cook the fish for about 8 minutes until cooked through and remove to a plate. Repeat this with the rest of the fillets. Serve with the purple potatoes, pickled pink onions and the key lime sauce.
  • Place the potatoes in a medium pot and fill with cold water to cover. Season the water with salt and bring to a boil. Cook until the potatoes are tender but not falling apart, about 15 minutes. Drain the potatoes and toss lightly with 2 tablespoons butter.
  • Meanwhile, bring another pot of water to a boil and season with salt.
  • In a medium saute pan, over medium heat, add 1 tablespoon of butter and shallots. Cook the shallots until soft but not brown. Season with pepper.
  • Place the tatsoi or other leafy green into the boiling water and cook for about 20 seconds. Drain well. Add the tatsoi to the shallots and butter and toss.
  • In a saute pan, over medium heat, add the oil. Add the onions and toss to coat with oil. Reduce heat to medium and cook for 2 minutes. Add the sugar and cook for 2 more minutes. Add the orange juice, zest, and red wine vinegar and cook until nearly all the liquid has reduced. Season with salt and white pepper. Set aside until ready to serve.
  • In a small saucepan, away from the heat, add rum, limes, shallots, and garlic. Place the saucepan over medium heat and allow the rum to flame until it self extinguishes. Add the wine and reduce by half. Add the turmeric, annatto seeds, sriracha and cream and simmer to reduce, about 5 minutes. Season with salt. Strain the sauce and keep warm. If the sauce is too thin, it can be thickened with a little cornstarch before straining.

ROASTED SNAPPER WITH ARTICHOKES AND LEMON



Roasted Snapper with Artichokes and Lemon image

Categories     Roast     Quick & Easy     Lemon     Snapper     Artichoke     Tarragon     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

5 tablespoons fresh lemon juice (from about 2 lemons), reserving juiced lemons
4 large artichokes with stems attached (10 to 12 oz each)
6 tablespoons extra-virgin olive oil
4 (1/2-inch-thick) red snapper fillets with skin (6 oz each)
1 tablespoon chopped fresh tarragon

Steps:

  • Put oven rack in middle position and preheat oven to 425°F.
  • Stir 2 tablespoons lemon juice into a large bowl half filled with cool water, then drop in juiced lemons. Cut 1 inch off top of 1 artichoke with a knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. (Dip artichoke in lemon water occasionally to limit discoloration.)
  • Cut remaining leaves flush with top of artichoke bottom using a sharp knife, then remove choke by pulling out purple leaves and scraping out fuzzy layer with a spoon or melon-ball cutter. Trim 1/4 inch from end of stem, then trim base and side of stem with a vegetable peeler or sharp knife. Drop artichoke into lemon water. Trim remaining 3 artichokes in same manner.
  • Drain artichokes, pat dry, and cut each into 6 wedges. Arrange artichokes in 1 layer in a 13- by 9-inch glass or ceramic baking dish. Stir together 3 tablespoons oil, 2 tablespoons lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl and pour over artichokes, turning to coat. Cover dish with foil and roast, turning artichokes over once or twice, until just tender, 20 to 25 minutes. Leave oven on.
  • While artichokes are roasting, rub fish with 1 tablespoon oil and sprinkle all over with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Remove foil from baking dish and arrange fillets, skin sides up, in 1 layer on top of artichokes. Roast, uncovered, until fillets are just cooked through, about 9 minutes. Divide fish and artichokes among 4 plates using a spatula, reserving pan juices. Stir together remaining 2 tablespoons oil, remaining tablespoon lemon juice, tarragon, and reserved pan juices and drizzle over fish.

RED SNAPPER WITH BLACK OLIVES, CAPERS, AND TOMATOES



Red Snapper with Black Olives, Capers, and Tomatoes image

Provided by Michael Schlow

Categories     Fish     Herb     Olive     Onion     Tomato     Sauté     Dinner     Seafood     Snapper     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 13

25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped
2 1/2 teaspoons bottled capers, rinsed
2 tablespoons plus 1 1/2 teaspoons red onion, finely diced
8 ripe plum tomatoes, cut into medium dice
10 large basil leaves, roughly chopped
1/2 cup plus 3 tablespoons fresh Italian flat-leaf parsley, roughly chopped
1/2 cup extra-virgin olive oil
1 tablespoon plus 2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper plus more to taste
1 teaspoon red pepper flakes
10 (6-ounce) red snapper fillets, skin on
1 cup canola oil
6 tablespoons fresh lemon juice (from 2 lemons)

Steps:

  • In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tablespoons parsley, and olive oil. Add 2 teaspoons salt, 1/2 teaspoon pepper, and red pepper flakes, and let stand at room temperature 30 minutes.
  • Holding very sharp paring knife at 30-degree angle from fillets, cut 2 diagonal slits through skin and partially into flesh, making slits 1/2 inch apart.
  • In large heavy skillet over high heat, heat 1/3 cup canola oil until hot but not smoking. Working in 3 batches, sprinkle fillets with 1 tablespoon salt and 1 teaspoon pepper and place skin-side down in hot pan. Saué until skin is rich golden brown, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining two batches in same manner, wiping pan clean between batches and starting with fresh oil for each batch.
  • After removing last batch of fish, pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish, then sprinkle with remaining 1/2 cup parsley. Garnish with tomato-olive mixture.

RED SNAPPER WITH POTATOES, TOMATOES AND RED WINE



Red Snapper with Potatoes, Tomatoes and Red Wine image

Categories     Garlic     Olive     Potato     Tomato     Sauté     Snapper     Red Wine     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

4 large Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices
1 tablespoon butter
9 tablespoons extra-virgin olive oil
3 small onions, sliced
8 garlic cloves, thinly sliced
1 cup dry red wine
2 cups chicken stock or canned low-salt chicken broth
1 14-ounce can diced tomatoes in juice
1 teaspoon dried oregano
1/3 cup Kalamata olives or other brine-cured black olives
4 tablespoons chopped fresh parsley
6 7-ounce red snapper or blackfish fillets

Steps:

  • Steam potatoes until almost tender, about 8 minutes. Cool.
  • Melt butter with 2 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until golden brown, about 8 minutes. Mix in 3 tablespoons oil and garlic. Add potatoes; cook 2 minutes. Mix in red wine. Boil until almost no liquid remains, about 4 minutes. Add stock, tomatoes with juices and oregano and bring to boil. Add olives; boil until liquid thickens slightly and potatoes are very tender, about 12 minutes. Mix in 3 tablespoons parsley. Season with salt and pepper.
  • Meanwhile, sprinkle fish with salt and pepper. Heat 1 1/2 tablespoons oil in each of 2 heavy large nonstick skillets over medium-high heat. Add fish fillets and sauté until just opaque in center, about 3 minutes per side.
  • Arrange potatoes in center of each of 6 plates. Spoon some sauce over. Top with fish. Spoon remaining sauce over fish. Sprinkle with 1 tablespoon parsley. Drizzle with 1 tablespoon olive oil and serve.

ALFRED PORTALE'S RED SNAPPER WITH POTATOES AND ONIONS



Alfred Portale's Red Snapper With Potatoes and Onions image

Provided by Alfred Portale

Categories     Brunch     Kid-Friendly     Quick & Easy     Low Cal     Low/No Sugar     Dinner     Healthy     Self     New York     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 4

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
1/2 pound Red Bliss potatoes, thinly sliced
1/4 medium yellow onion, thinly sliced
6 garlic cloves, sliced
4 sprigs thyme
4 small sprigs rosemary
4 red snapper fillets (6 ounces each)
12 thin slices lemon
1 cup dry white wine
3/4 cup bottled clam broth
3 canned Roma tomatoes, diced
1/3 cup pitted kalamata olives, chopped
3 tablespoons chopped parsley
Juice of 1 lemon

Steps:

  • Heat oven to 400°. In a 10" ovensafe skillet over medium heat, heat oil. Add potatoes; cover and cook until tender, 10 minutes. Add onion, garlic, thyme and rosemary; season with salt and freshly ground black pepper. Cover and cook until vegetables soften, 5 minutes. In skillet, form potato mixture into four mounds. Season fish with salt and black pepper; place a fillet on each mound and top with lemon slices. Increase heat to high; when pan sizzles, add wine and cook until liquid reduces by half, 2 minutes. Add broth; bring sauce to a boil. Cover and bake, 8 minutes. Remove fish and vegetables and transfer to 4 plates; reserve broth in pan. Return pan to stove top over high heat and reduce broth, 1 to 2 minutes. Add tomatoes, olives, parsley and juice to taste; cook until sauce is thick, 10 minutes. Drizzle over fillets.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and make the cooking process go smoothly.
  • Choose Fresh Fish: For the best results, use fresh red snapper fillets. If you can't find fresh red snapper, you can also use frozen fillets, but make sure they are thawed completely before cooking.
  • Season the Fish: Before cooking the red snapper, season it with salt and pepper. This will help enhance the flavor of the fish.
  • Cook the Fish Properly: Red snapper is a delicate fish, so it's important to cook it carefully. The best way to cook red snapper is to pan-fry it in a little bit of olive oil. Cook the fish for 3-4 minutes per side, or until it is cooked through.
  • Make the Ragout: While the fish is cooking, you can make the ragout. The ragout is a flavorful mixture of potatoes, onions, artichokes, and green olives. To make the ragout, simply sauté the vegetables in a little bit of olive oil until they are softened. Then, add the white wine and chicken broth and simmer until the vegetables are tender.
  • Make the Sauce Vierge: The sauce vierge is a simple, but flavorful sauce that is perfect for serving with red snapper. To make the sauce vierge, simply combine chopped tomatoes, basil, capers, and olive oil in a bowl.

Conclusion:

This dish of crisp red snapper with ragout of potatoes, onions, artichokes, and green olives with sauce vierge is a delicious and elegant meal that is perfect for a special occasion. The red snapper is cooked to perfection and the ragout is flavorful and hearty. The sauce vierge adds a bright and refreshing flavor to the dish. Overall, this is a well-balanced and delicious recipe that is sure to impress your guests.

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