Best 5 Red Snapper And Summer Vegetables Baked In Foil On A Salad Recipes
**Feast Your Senses with a Symphony of Flavors: Red Snapper and Summer Vegetables Baked in Foil on a Salad**
Embark on a culinary journey with this enticing recipe that harmonizes the delicate sweetness of red snapper with a vibrant medley of summer vegetables, all enveloped in a fragrant foil packet. Savor the flaky texture of the fish as it mingles with the crisp-tender vegetables, each bite bursting with a symphony of flavors. Served atop a bed of mixed greens, this dish tantalizes your taste buds with its refreshing balance and delightful textures. Discover the art of foil-baking, a technique that preserves the natural flavors and juices of the ingredients, resulting in a moist and succulent fish that melts in your mouth.
RED SNAPPER AND SUMMER VEGETABLES BAKED IN FOIL ON A SALAD
Make and share this Red Snapper and Summer Vegetables Baked in Foil on a Salad recipe from Food.com.
Provided by Gingerbear
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°.
- In a medium bowl, combine the vegetables with the olive salad, garlic, Italian seasoning, 1 teaspoon of the salt, and 2 tablespoons of the olive oil.
- Mix together to combine.
- Season the fish generously on both sides with the Emeril's Original Essence.
- Fold each piece of aluminum foil in half.
- Open each folded piece and place 1/4 of the vegetable mixture just below the crease and in the center of each foil square.
- Place a snapper filet on top of the vegetables.
- Drizzle each fillet with 1/2 a tablespoon of lemon juice and 1 tablespoon of the olive oil.
- Fold the foil over the fillet and tightly crimp the edges to form a seal.
- Place the pouches on a sheet pan and place in the oven to bake for about 25 minutes.
- While the fish bakes, in a large mixing bowl, combine the frissee, baby spinach, endive and red onion.
- Season the lettuce with salt and cracked black pepper, and toss to combine.
- Divide the lettuces among 4 entrée plates.
- Remove the fish from the oven.
- Combine the shallots, vinegar and mustard in a medium bowl set over a plate covered by a dishtowel to prevent the bowl from moving while whisking.
- Whisk the mixture while gradually adding the remaining 1/3 cup of the olive oil.
- Gently pierce each fish packet and whisk the juices into the vinaigrette.
- Season the vinaigrette with salt and pepper.
- Place the fish and vegetables over each salad.
- Divide the vinaigrette evenly over the 4 salads and serve immediately with crusty bread.
Nutrition Facts : Calories 720.8, Fat 43.9, SaturatedFat 6.4, Cholesterol 106.4, Sodium 326.6, Carbohydrate 17.9, Fiber 8.3, Sugar 4.9, Protein 65
ROASTED RED SNAPPER WITH ROSEMARY
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Line a heavy large baking sheet with foil. Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil. Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs. Bake until the fish is just cooked through at the bone, about 40 minutes.
- Meanwhile, squeeze the remaining lemon 1/2 into a small bowl. Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper.
- Using a sharp knife, separate the 2 fillets from the backbone. Using a metal spatula, transfer the top fillets to a plate. Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates. Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve.
BAKED SNAPPER WITH VEGETABLES
Provided by Food Network Kitchen
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. On a large piece of foil, drizzle olive oil and top with fish fillets. Top with leeks and red pepper. Season with dried tarragon, salt and pepper. Splash fish with 3-4 tablespoons wine. Fold foil up into a package and place on baking sheet. Bake for 20 minutes
RED SNAPPER WITH VEGGIES
Bursting with crisp, flavorful veggies, you'll be amazed that this dish, submitted by Carolyn Zimmerman of Fairbury, Illinois, was made entirely in the microwave.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place the zucchini, carrot and onion in an 8-in. square dish coated with cooking spray. Cover and microwave on high for 2 minutes. , Brush 1 tablespoon stir-fry sauce over both sides of fillets. Spoon remaining sauce over vegetables; toss to coat. Place fish over vegetables. Cover and microwave on high 2-3 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 166 calories, Fat 2g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 857mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
RED SNAPPER WITH WARM TOMATO SALAD
Steps:
- Mix tomato wedges, red onion, basil, dill, mint, olive oil and minced garlic in medium bowl. Season salad to taste with salt and pepper.
- Cut 4 foil pieces, each large enough to enclose 1 fish fillet completely. Place foil pieces on work surface. Place 1 red snapper fillet in center of each foil piece. Season snapper fillets with salt and pepper. Top each fillet with 1/4 of tomato salad. Fold up foil around fish and salad; seal foil on all sides, enclosing fish and salad completely.
- Prepare barbecue (medium-high heat) or preheat broiler. Place foil packages, folded sides up, on grill or broiler pan. Grill or broil until fish is cooked through and salad is warm, about 12 minutes. Transfer foil packages to plates; allow diners to open their own packages.
Tips:
- Choose a Fresh Red Snapper: The quality of the fish is crucial for this recipe. Select a red snapper that has firm flesh, clear eyes, and a vibrant red color.
- Prepare the Vegetables: Cut the vegetables into uniform sizes to ensure even cooking. Use a variety of colors and textures, such as zucchini, cherry tomatoes, bell peppers, and onions, to create a visually appealing dish.
- Use Fresh Herbs: Fresh herbs, such as basil, thyme, and oregano, will elevate the flavor of the fish and vegetables. Finely chop the herbs before adding them to the foil packets.
- Season Wisely: Don't overcrowd the foil packets; otherwise, the vegetables may not cook evenly. Leave some space for air to circulate and allow the flavors to blend.
- Fold the Foil Packets Tightly: To prevent the juices from leaking out during baking, fold the foil packets tightly, ensuring there are no gaps.
- Bake at the Right Temperature: Follow the recipe's specified baking temperature and time to ensure the fish and vegetables are cooked perfectly without overcooking.
- Serve Immediately: For the best flavor and texture, serve the red snapper and summer vegetables immediately after baking. Garnish with additional fresh herbs for an inviting presentation.
Conclusion:
This delectable recipe for Red Snapper and Summer Vegetables Baked in Foil on a Salad offers a delightful combination of flavors and textures. By following these tips, you can create a restaurant-quality dish at home. The tender red snapper, paired with the vibrant summer vegetables and aromatic herbs, delivers a wholesome and satisfying meal. Whether you're hosting a dinner party or enjoying a cozy family dinner, this recipe is sure to impress. Remember to choose fresh ingredients, season wisely, and bake the foil packets until the fish is cooked through. Serve immediately on a bed of salad for a healthy and delicious meal that showcases the best of summer produce.
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