Best 9 Red Snapper And Clams With Tomato Cream Sauce And Basil Recipes

STEAMED CLAMS IN SPICY TOMATO SAUCE

Steps:

• Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
• Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
• Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
• Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
• Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish

SNAPPER WITH ROASTED GRAPE TOMATOES, GARLIC, AND BASIL

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F.
• Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
• Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
• Divide the fish among 4 plates. Top with the tomatoes and serve.

SNAPPER WITH BASIL CREAM SAUCE

Steps:

• Dry off the red snapper fillets with paper toweling, so they will brown quickly and not steam. Add the butter and olive oil in a large skillet over medium-high heat until butter melts. Sear the red snapper fillets on each side for about 2 minutes. You want to keep the center slightly rare as the fish will continue to cook after it is removed from the pan. Try not to overcook. Remove the snapper filets from the pan with a slotted spatula and keep warm. Reduce the heat to low and add the shallots and garlic to the pan. Sauté, stirring frequently, for 5 minutes. Add the wine, basil, parsley, cream, lemon juice, salt and black pepper salt to the pan and cook, stirring, over medium heat, until the mixture is reduced by half. Taste for seasoning, adding pepper and salt as needed. To serve, reheat the fish in the sauce for 30 seconds, and the serve the sauce around the red snapper fillets.

RED CLAM SAUCE

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.

GRILLED RED SNAPPER WITH CAJUN CREAM SAUCE

Steps:

• Set up Weber grill with a charcoal Vortex for indirect cooking at high temp (any grill can be used with indirect cooking method but cooking times may vary). Open the top and bottom vents 100% for air flow.
• Drizzle Olive Oil (2 tablespoon) over the skin side of each Red Snapper Fillet (4) to prevent the fish from sticking during cooking. Lightly drizzle the flesh side of each filet and coat with Cajun Seasoning (2 ounce).
• While the grill is coming up to temp, prepare the cajun cream sauce. Heat Butter (30 gram) in a small sauce pan over medium heat. Add Garlic (3 clove) and Fresh Parsley (1 teaspoon) and sauté for 1-2 minutes. Pour in White Wine (1/4 cup) and reduce for 3-4 minutes.
• Add Heavy Cream (1 cup) and Cajun Seasoning (1 tablespoon). Whisk to combine and reduce for 8-10 minutes stirring often until sauce thickens slightly. Add zest from the Lemon (1/2 teaspoon), squeeze in Lemon Wedge (1), and add the Grated Parmesan Cheese (2 tablespoon). Remove from heat and rest until ready to serve over fish.
• Place each filet on the outer edges of the cooking grate away from the vortex. Cook approximately 10-12 minutes or until the filets easily flake. For added smoke flavor I place a chunk of cherry smokerwood.com directly over the vortex, it will begin to smolder and give off a light smoke.
• During the last few minutes of grilling melt Butter (2 tablespoon) in a small sauté pan. Place the Lump Crab Meat (8 ounce) into the pan and warm for 1-2 minutes tossing gently in the butter.
• Carefully remove each snapper filet form the grill and transfer to a platter. Top each filet with lump crab meat and drizzle with warm cajun cream sauce garnished with a Lemon Wedge (to taste). This dish is great served over grilled Asparagus or steamed rice.

CLAMS WITH TOMATO AND BASIL

Steps:

• In a large and wide heavy casserole or dutch oven, over a medium flame, heat 3 tablespoons of the olive oil. Add the garlic and cook until golden brown, stirring for approximately 2 minutes. Add crushed red pepper flakes, stir, than add the clams and wine. Place a lid on the pot, turn flame to high, and cook shaking the pot occasionally for approximately 7 minutes or until clams begin to open.
• Pour in tomato sauce, add scallions and basil. Stir well and bring mixture to a boil.
• Using a slotted spoon, transfer clams to a serving platter and discard any unopened shells. Spoon sauce over the clams and serve immediately.

BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO

Steps:

• Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
• Marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
• Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

LINGUINE WITH TOMATO-BASIL CLAM SAUCE

Steps:

• In a saucepan of boiling water blanch tomatoes, 2 or 3 at a time, 10 seconds and transfer to a bowl of ice and cold water. Peel, seed, and dice tomatoes.
• In a large heavy kettle steam clams in water, covered, over moderately high heat 5 to 10 minutes, checking after 5 minutes and transferring them as they open to a bowl. (Discard any clams that are unopened after 10 minutes.) Remove kettle from heat, reserving liquid.
• In a 6-quart kettle bring 4 quarts salted water to a boil and cook linguine until al dente. Drain linguine in a colander.
• While linguine is cooking, with a small knife remove meat from the largest 24 clams, discarding shells, and in a food processor pulse just until chopped coarse. Into reserved clam liquid stir chopped clams, tomatoes, garlic, oil, and red pepper flakes and simmer 2 minutes. Add linguine, basil, remaining 12 clams in their shells, and any liquid in bowl and toss well with salt and pepper to taste.

CHEF JOHN'S SPAGHETTI WITH RED CLAM SAUCE

Steps:

• Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
• Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.