Feast your taste buds on the delectable Orange Glazed Red Snapper, a symphony of flavors that will transport you to a culinary paradise. This dish is a testament to the perfect balance between tangy citrus and savory fish, where the vibrant orange glaze caramelizes to perfection, creating a tantalizing glaze that complements the tender, flaky flesh of the red snapper. Be prepared to embark on a taste adventure as you explore variations of this recipe, including a simplified version for those short on time, a delightful air fryer recipe for a healthier twist, and a zesty pan-fried variation that adds a crispy texture to the fish. Each recipe caters to different preferences and skill levels, ensuring that every home cook can savor the goodness of Orange Glazed Red Snapper.
Check out the recipes below so you can choose the best recipe for yourself!
GARLIC-HERB RED SNAPPER
When it's time to fix dinner, Nancy and John Mueller of Menomonee Falls, Wisconsin head to the kitchen together. Married 48 years, they find that dividing up the work is fun, saves time and yields delicious results. John, a retired elementary school principal and teacher, usually prepares the entree, "He especially likes to grill seafood like Garlic-Herb Red Snapper," says Nancy. "He started cooking 29 years ago when I went to work full time."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Spoon lemon juice over both sides of fillets. Combine the lemon zest and seasonings; sprinkle over fillets., Lightly oil the grill rack. Grill fish, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 146 calories, Fat 1g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 716mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
RED SNAPPER WITH MISO BROWN BUTTER
This snapper is elegant, luscious, yet simple to prepare thanks to the miso butter, which caramelizes into an umami-rich pan sauce. Served with a bright herb salad, it's a dish that's both refreshing and melt-in-your-mouth.
Provided by Michael Lewis
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Heat an oven-safe saute pan over medium heat. Season fillets with josher salt on both sides. Turn heat to high and add 3 tablespoons Miso Butter to the preheated pan; when it has melted, place fish on top of the butter, skin-side up, in an even layer. Move the fish around in the butter as it starts to bubble and the miso begins to caramelize, 2 minutes. Place pan in the oven to finish cooking fish, about 2-4 minutes, depending on thickness. Meanwhile, make the Herb Salad. (Note: If using a convection oven, place skillet on the middle rack. If using a conventional oven, place skillet on lower rack.)
- In a small saucepan over high heat, bring sake and mirin to a boil to burn off the alcohol. Once boiling, add sugar, stir, and continue boiling until the sugar has completely dissolved and the liquid is translucent. Turn off heat and stir in miso.
- In the bowl of a stand mixer fitted with a whisk attachment, add butter. Whisk at medium speed until butter is fluffy and pale yellow, 1 minute. Continuing on medium speed, slowly add the miso mixture in a steady stream to combine. Turn off motor, scrape down the sides of the bowl, and continue mixing again, just until incorporated. Pour Miso Butter into a bowl and set aside. Makes about 2 cups. (Store in a lidded container in the refrigerator for up to 1 month.)
- In a bowl, combine Thai basil, mint, chervil, dill, and celery leaves (or a fresh herb combination of your choosing). Set aside.
- Remove fish from oven: it's fully cooked when opaque throughout, and should flake when touched. The Miso Butter will be brown and caramelized in the pan. Flip the fish onto a serving plate, skin-side up, and finish with a sprinkle of flaky salt. Pan sauce: To the caramelized butter in the hot pan, add 1 tablespoon of fresh Miso Butter and stir to combine. Spoon pan sauce over the fish. Add ponzu to the Herb Salad, toss, and serve with the fish.
BAKED SNAPPER WITH MANDARIN ORANGES, CASHEWS AND GINGER
Steps:
- Preheat the oven to 425 degrees F (225 degrees C).
- Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
- Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 20.4 g, Cholesterol 41.4 mg, Fat 8.3 g, Fiber 2.2 g, Protein 26.1 g, SaturatedFat 1.6 g, Sodium 528.6 mg, Sugar 13.2 g
RED SNAPPER WITH SOY ORANGE GLAZE
Looking for a new twist to grilling Snapper? This glaze is a tangy mix of citrus, sweet, spicey and salty. I serve it with fried rice and asparagus. Yum!
Provided by Emur80
Categories High Protein
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Using a zester or hand-held cheese grater, zest the oustide of the orange and set aside zest. Peel the orange by cutting off the skin. Then segment the orange and set aside segments.
- In a bowl mix soy sauce, rice vinegar, olive oil, 1 tsp black pepper, red pepper, 1/2 tbsp orange zest (from the skin of the orange), honey, chopped cilantro and orange juice.
- Pour mixture over fish and marinate for 30 minutes to an hour.
- Place fillets on a medium heat grill, reserving the left-over marinade. Grill fillets on each side for 2-3 minutes depending on thickeness of the fillets.
- In a separate pan, pour in remaining marinade and add orange segments. Reduce over medium high to high heat until thick and bubbly.
- Remove fish from grill and top with the reduced marinade sauce.
- Garnish with cilantro.
Nutrition Facts : Calories 416.1, Fat 16.7, SaturatedFat 2.5, Cholesterol 79.9, Sodium 1607.4, Carbohydrate 17.3, Fiber 2.2, Sugar 11.9, Protein 48.6
RED SNAPPER WITH ORANGE SAUCE
"A tangy orange sauce, seasoned with garlic and ginger, really brings out the best in these red snapper fillets," says Barbara Nowakowski of Mesa, Arizona.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Place the fish in a single layer in a 13x9-in. baking dish coated with cooking spray; sprinkle with salt and pepper. In a small saucepan over medium heat, cook the garlic in butter for 1 minute; pour over fish. Drizzle with orange juice; sprinkle with orange zest. Bake, uncovered, until fish just begins to flake easily with a fork, 10-15 minutes. , In a small saucepan over medium heat, cook garlic in butter until golden brown, 2-3 minutes. Discard garlic. Stir orange juice and ginger into butter; heat through. Cut fish into serving-size pieces; drizzle with orange sauce and sprinkle with parsley.
Nutrition Facts : Calories 206 calories, Fat 8g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
GRILLED SNAPPER WITH ORANGES AND OLIVES
Steps:
- Squeeze two of the oranges and reserve juice. Take the other two, cut into supremes, and reserve. In a small heavy saucepan, cook the butter over medium heat until it foams, the foam then subsides, and the butter begins to brown and smell toasty. Add the reserved orange juice, the lemon juice, wine, sugar, and half the salt and pepper. Boil the mixture until well reduced, 15 to 20 minutes. Stir in the orange sections and olives and reserve in a warm place.
- Heat grill to high. With a very sharp knife, score the skin side of each snapper fillet. The cut should pierce the skin but not the flesh. Brush or rub the fish with the olive oil and season evenly with remaining salt and pepper. Brush the grill well, wipe with an oiled paper towel, and place the fish fillets on the grill skin side down. Grill 34 minutes on the skin side, until skin is crispy and a 1/2-inch margin of opaque flesh has formed all around the edges of the fillet. Flip fish and cook one minute on flesh side. Remove from grill and place on plates, skin side up. Stir parsley into warm sauce and taste for seasoning. Spoon sauce over fish fillets and serve.
ORANGE-GLAZED RED SNAPPER
Make and share this Orange-Glazed Red Snapper recipe from Food.com.
Provided by Wildflour
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place filets on an ungreased shallow baking pan.
- Broil 4-6" from heat for 5-6 minutes.
- Combine marmalade, butter and mustard; spoon over filets.
- Broil 3-4 minutes longer or til fish flakes easily with a fork. *Do not turn!
- 4 servings.
Nutrition Facts : Calories 293.9, Fat 5.9, SaturatedFat 2.5, Cholesterol 87.5, Sodium 156.6, Carbohydrate 13.5, Fiber 0.2, Sugar 12.1, Protein 44.9
SAUTEED RED SNAPPER FILLETS WITH FENNEL AND ORANGE
Categories Citrus Fish Fruit Vegetable Sauté Dinner Orange Seafood Snapper Fennel Summer Winter Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Cut peel and white pith from orange with a sharp knife, then cut sections free from membranes. Squeeze 1 to 2 tablespoons juice from membranes before discarding and reserve. Cut sections into 1/4-inch dice and reserve separately.
- Quarter fennel bulb lengthwise and cut out and discard core. Cut quarters lengthwise into 3/4-inch-thick slices.
- Heat 1 1/2 tablespoons oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté fennel with fennel seed and salt and pepper to taste, stirring, until edges are browned and fennel is wilted, about 10 minutes. Cook fennel over moderately low heat, covered, stirring occasionally, until tender, about 8 minutes more. Stir in reserved orange juice.
- While fennel cooks, pat fish dry and season with salt and pepper. Heat remaining tablespoon oil in a 9- to 10-inch nonstick skillet over moderately high heat until just starting to smoke, then sauté fish, skin sides down, until skins are golden, about 3 minutes. Turn fish over and sauté until just cooked through, about 3 minutes more.
- Sprinkle fish with lemon juice and serve, skin sides up, on top of fennel and orange dice.
BAKED WHOLE RED SNAPPER
Red snapper is a mild and lean fish with a firm texture. The aromatics combined with the Cajun spices will have your taste buds dancing!
Provided by CookingWithShelia
Categories Fish Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Clean red snapper inside and out under cold running water. Pat dry with paper towels.
- Brush grapeseed oil all over the inside and outside of the fish, and sprinkle with Cajun seasoning on all sides. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity of the fish. Set on a baking sheet.
- Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes, depending on size of the fish.
Nutrition Facts : Calories 616.1 calories, Carbohydrate 10.5 g, Cholesterol 166.6 mg, Fat 20.3 g, Fiber 4.7 g, Protein 95.3 g, SaturatedFat 2.7 g, Sodium 442.4 mg, Sugar 0.8 g
Tips:
- Select the Freshest Fish: Choose red snapper that is firm to the touch, with bright, clear eyes and red gills.
- Proper Cleaning: Clean the red snapper thoroughly, removing the scales, fins, and innards. Rinse it well under cold water.
- Score the Fish: Make shallow diagonal cuts on both sides of the fish to help the marinade and glaze penetrate.
- Marinate the Fish: Allow the red snapper to marinate in a mixture of orange juice, soy sauce, garlic, ginger, and spices for at least 30 minutes, or up to overnight.
- Preheat the Oven: Ensure your oven is preheated to the correct temperature before baking the fish.
- Baste the Fish: Baste the fish with the remaining marinade halfway through the baking time to keep it moist and flavorful.
- Check for Doneness: To check if the red snapper is cooked through, insert a fork into the thickest part of the fish. If it flakes easily and the flesh is opaque, it is done.
Conclusion:
Orange glazed red snapper is a delightful and elegant dish that combines the delicate flavor of the fish with the vibrant sweetness of the orange glaze. By following these tips and the detailed recipe steps, you can create a restaurant-quality meal in the comfort of your own home. Serve the red snapper with roasted vegetables, mashed potatoes, or a simple salad for a complete and satisfying meal. Whether you are an experienced chef or a beginner in the kitchen, this recipe is sure to impress your family and friends. Enjoy the deliciousness of orange glazed red snapper and savor the burst of citrusy flavors in every bite!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #5-ingredients-or-less #main-dish #seafood #easy #fish
You'll also love