Best 6 Red Snapper In A Bag Recipes
Embark on a culinary journey to savor the delightful flavors of red snapper, a versatile fish renowned for its delicate texture and mild taste. This article presents a collection of enticing recipes that showcase the culinary prowess of this remarkable fish. From the zesty and aromatic Red Snapper in a Bag with Lemon and Herbs, to the tantalizing Red Snapper with Garlic Butter Sauce, each recipe promises a unique taste experience.
Dive into the vibrant flavors of the Red Snapper with Salsa Verde, where the tangy salsa adds a refreshing twist to the delicate fish. For a more substantial meal, try the hearty Red Snapper with Roasted Vegetables, where the medley of roasted vegetables complements the fish perfectly. And for a taste of the tropics, indulge in the Red Snapper with Mango Salsa, where the sweet and tangy flavors of mango salsa dance on your palate.
PAN SEARED RED SNAPPER
This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.
Provided by OCTOBERK8
Categories World Cuisine Recipes Asian
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
- Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g
QUICK FRIED RED SNAPPER IN OLIVE OIL
Used pure Olive Oil for the first time while frying. My family was so impressed with the flaky, yet firm meat of this filet. The children, who usually hate fish night ate the whole thing! :) It seems I hit on something the entire family enjoyed all while cooking in healthy 100% Pure Olive Oil....NOT VIRGIN!....It's quick, it's...
Provided by Lyn Spooner
Categories Fish
Time 35m
Number Of Ingredients 4
Steps:
- 1. First I melt the butter. I use enough to coat 4 medium size filets. After it's melted, I add the lemon juice. Spread on a plate and lay the filet down meat first. Spread the remaining on top of filet. Go fix the cold slaw or shrimp while it rests for about fifteen minutes.
- 2. Drain the lemon butter from filets. Put sea salt on each filet. Pour House of Autry in a bag and drop filets in and shake gently. Don't let it settle too long before you put on stove.
- 3. Have over medium heat a pan large enough to heat some pure Olive Oil. I don't use Virgin Olive Oil, because you cannot fry a good piece of meat in virgin. If you get virgin olive oil too hot, it loses any of it's benefits and does nothing for the taste either! You are able to fry with 100%pure olive oil and not lose the good, for your body or your taste buds! Put filet in medium hot pan of olive oil meat side down. Cook for approximately 4 to 5 minutes on that side. Turn gently and cook for another 4 or 5 minutes. To make sure meat is the flakiest it can be and keep it's moisture, turn once more to the meat side down. Then, take from pan and place on paper towel or something else to help it drain excess oil. There won't be much. We cut each filet in half and I fed 4 adults and 2 children and have two half filets left! I complimented the filets with Carolina Shrimp and home made cold slaw. It would go well with just about any side you'd like. I think next time, I'll use it with something adventurous, like GRITS! :)
30 BEST WAYS TO COOK SNAPPER
Try these snapper recipes for an easy fish dinner any night of the week! From baked to grilled to fried, there are plenty of tasty ways to prepare snapper.
Provided by insanelygood
Categories Recipe Roundup Seafood
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
RED SNAPPER
Provided by Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
- Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
- Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.
PESCADO FRITO (FRIED RED SNAPPER)
Fishing is an extraordinarily complex issue in Puerto Rico. Much of the seafood eaten doesn't come from the island's own waters, in part because of arcane legislation that controls fishing rights. And yet, whole deep-fried fish is a staple on the island, particularly along the west and southwest coast. There, you'll find red snapper, simply marinated in adobo, fried and served with tostones, avocado salad and white rice. It is, in my opinion, the absolute best way to enjoy a whole fish. The frying turns the head and the tail into a crunchy fish chicharrón, and the skin and flesh cook evenly, keeping the flesh moist and the skin crisp. While bones are often a concern for those uncomfortable eating whole fish, there's a simple solution: Eat it with your hands. Your fingers will do a much better job of finding bones than your fork will, and the experience is more visceral, and delicious.
Provided by Von Diaz
Categories dinner, quick, seafood, main course
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Prepare the adobo: Combine all the adobo ingredients and grind them together in a large pilón or mortar and pestle, or simply mix them together in a small bowl.
- Prepare the fish: Make three shallow crosswise cuts on both sides of the surface of the fish skin, then place it in a deep container with a lid or a large resealable bag. Pour adobo over, rubbing it into the skin, head and cavity. Let marinate for at least 30 minutes at room temperature, or 2 to 3 hours in the fridge. If marinating longer, let the fish come to room temperature 30 minutes before frying.
- In a wide, heavy-bottomed pot large enough to submerge your fish, pour in enough oil to reach a depth of at least 2 inches. Heat over high until oil is simmering and reaches 350 degrees on a candy thermometer.
- Line a baking sheet with paper towels and set aside.
- Once the oil comes to temperature, pick the marinated fish up by the tail, shake off excess marinade, and lower it head-first into simmering oil. Use a pair of tongs to gently nudge the fish to prevent it from sticking to the pot. It'll be very active at first, so have a splatter shield handy, if you've got one.
- Using a heat-safe ladle, baste any unsubmerged fish with hot oil repeatedly, ensuring fish cooks evenly. Fry until it turns golden brown, 5 to 10 minutes, watching carefully and removing immediately if it starts to get dark.
- Using an extra-long fish spatula, or a set of heatproof tongs and a heatproof spatula, carefully lift the fish out of the oil and transfer it to the lined baking sheet.
- Let rest for 2 to 3 minutes. Garnish with lime wedges, hot sauce and cilantro.
BAKED MOROCCAN SNAPPER IN A BAG
Snapper is one of my favorite fish.I like to make this dish because its easy not so messy and has alot of flavor. Hope you enjoy it too.
Provided by Marlitt
Categories Moroccan
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Combine coriander, cumin,lemon juice, honey, oil, salt and pepper in bowl, mix well.
- Make 3 diagonal incisions (3-4cm long) on both sides of the fish.
- Place a Tbsp of spice paste in fish cavity, coat both sides with remaining spice paste. Place fish in a large oven cooking bag, sprinkle with shallots & parsley.
- Seal bag with a tie, prick a few holes just below the tie.
- Place fish on baking tray, bake in moderate over (180C)or 375F about 20 mins or until just cooked through.
- Serve with couscous.
- Couscous:.
- Combine water, salt, butter & couscous in heatproof bowl. Cover, stand 10 mins or until water is absorbed.
- Stir in remaining red bell pepper, spanish onion,corn, and currants or raisins.
Nutrition Facts : Calories 683.6, Fat 14.9, SaturatedFat 5.1, Cholesterol 78.4, Sodium 1335.1, Carbohydrate 92, Fiber 7.9, Sugar 18.6, Protein 47.9
Tips:
- Choose the Right Snapper: Opt for fresh, wild-caught red snapper for the best flavor and texture. Look for firm flesh and bright, clear eyes.
- Properly Clean and Prepare: Clean the snapper thoroughly, removing the scales, gills, and entrails. Rinse it well and pat dry before cooking.
- Season and Flavor: Enhance the natural taste of the snapper with a simple blend of salt, pepper, and herbs. Use aromatics like lemon, garlic, and thyme to infuse additional flavor.
- Choose the Right Cooking Method: Baking in parchment paper is an excellent method for cooking red snapper. It helps retain moisture and creates a flavorful, evenly cooked fish.
- Don't Overcook: Red snapper cooks quickly, so be mindful of the cooking time. Overcooked fish becomes dry and tough. Aim for a tender, flaky texture.
Conclusion:
Red snapper is a versatile and delicious fish that can be prepared in various ways. Whether you prefer baking, grilling, or pan-searing, the key to a successful dish is using fresh, high-quality ingredients and cooking the fish properly. With its delicate flavor and firm texture, red snapper is a crowd-pleaser that will impress your family and friends. So next time you're looking for a healthy and flavorful seafood option, give red snapper a try, and enjoy the incredible taste of this remarkable fish.
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 »
You'll also love
