Best 9 Red Snapper In White Wine Sauce Tomatoes Recipes

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**Red Snapper in White Wine Sauce with Tomatoes: A Delicate and Flavorful Dish**

Red snapper is a versatile fish with a mild, slightly sweet flavor that pairs well with a variety of sauces and cooking methods. In this recipe, the red snapper is cooked in a light and flavorful white wine sauce with tomatoes, creating a dish that is both elegant and easy to prepare. The white wine adds a subtle acidity that complements the sweetness of the tomatoes, while the tomatoes provide a vibrant color and a touch of tang. The result is a dish that is both visually appealing and incredibly delicious.

Additional Recipes Included:

* **Red Snapper with Lemon Butter Sauce:** This recipe is a classic for a reason. The combination of lemon and butter is always a winner, and it pairs perfectly with the delicate flavor of red snapper.

* **Red Snapper with Salsa Verde:** Salsa verde is a bright and herbaceous sauce that adds a pop of flavor to any dish. It's the perfect complement to the rich flavor of red snapper.

* **Red Snapper with Roasted Vegetables:** This recipe is a great way to get a healthy and delicious meal on the table in no time. Simply roast your favorite vegetables and then top them with cooked red snapper.

* **Red Snapper Fish Tacos:** These tacos are a fun and easy way to enjoy red snapper. Simply grill or pan-fry your red snapper and then serve it on tortillas with your favorite taco toppings.

Check out the recipes below so you can choose the best recipe for yourself!

MOIST ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL AND OREGANO



Moist Roasted Whole Red Snapper with Tomatoes, Basil and Oregano image

Provided by Scott Conant

Categories     main-dish

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 12

One 2 1/2- to 3-pound whole (head on) red snapper, scaled and cleaned
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
10 whole fresh basil leaves, plus 1 tablespoon chopped fresh basil
5 small sprigs fresh oregano, plus 1/2 tablespoon chopped fresh oregano leaves
2 cloves garlic, crushed
1 lemon, half sliced and half left whole
4 to 5 tablespoons extra-virgin olive oil
1 1/2 cups cherry tomatoes (about 8 ounces), cut in half
6 to 8 fingerling potatoes (about 10 ounces), cut into a 3/4-inch dice and blanched
1 cup homemade or low-salt chicken broth

Steps:

  • Stuff and cook the snapper: Preheat the oven to 325 degrees F. If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Sprinkle both the inside and the outside of the fish liberally with salt and pepper. Stuff the cavity with 1/4 teaspoon crushed red pepper, whole basil leaves, oregano sprigs, garlic and lemon slices.
  • Using a very large (14-inch) saute pan or a small roasting pan (oven safe) heat about 2 tablespoons of the olive oil over medium-high heat until smoking. Add the fish and cook until well browned on one side, 3 to 4 minutes. Flip the fish over-use a large spatula and grab the tail if it's not too hot-and cook on the other side until well browned, about 2 minutes. Take the fish out of the pan and use wadded paper towels to wipe the pan clean of the oil.
  • Cook the vegetables: Add another tablespoon of olive oil to the pan, a pinch of red pepper flakes, the tomatoes, potatoes, chopped oregano and a pinch of salt and cook until the tomatoes begin to lose some of their liquid, about 3 minutes. Return the fish to the pan, laying it on top of the vegetables and drizzle about a tablespoon of olive oil over it. Add the chicken broth to the pan and squeeze the remaining lemon half into the sauce in the pan. Cook on the stove another 3 to 4 minutes, basting the fish with the sauce and moving some of the tomatoes and potatoes in the pan on top of the fish.
  • Finish cooking the fish in the oven safe pan in the oven 18 to 19 minutes. (To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, it is ready.)
  • To serve: Remove the fish from the oven and carefully transfer it to a sided platter, pouring any liquid in its cavity back into the pan, and keep the fish warm. Return the pan to the stove over medium heat and cook the sauce and vegetables for a minute or two to concentrate the flavors. Add another tablespoon of olive oil to the pan, the chopped basil and season with additional salt and pepper if necessary. Pour the sauce and vegetables over the fish and serve, using a large spoon to remove servings off the fish. (Don't forget to turn it over to eat off the other side!)

RED SNAPPER IN WHITE WINE SAUCE & TOMATOES



Red Snapper in White Wine Sauce & Tomatoes image

Flaky fish fillets in a tasty white wine and tomato sauce

Provided by Lori Loucas

Categories     Fish

Time 45m

Number Of Ingredients 15

2 lb red snapper fillets
1/2 tsp salt
1/2 tsp pepper
3 Tbsp butter
1 medium onion, chopped
2 green onions, chopped
2 garlic cloves, minced
1 1/2 Tbsp flour
1/2 c dry white wine
3 tomatoes, peeled, seeded and chopped
1 tsp parsley, chopped
1/2 tsp basil
1/2 tsp thyme
1/4 fine bread crumbs
3 Tbsp freshly grated parmesan cheese

Steps:

  • 1. Preheat oven to 350F. Lightly butter a baking dish. Plece the fish filets in a single layer in the dish. Season with salt and pepper.
  • 2. Melt butter in a small saucepan. Add onions and garlic, and saute until limp - about 5 minutes. Stir in flour and cook for about 5 minutes, stirring constantly, until golden.
  • 3. Gradually add the wine, stirring until thickened. Add the tomatoes, herbs, salt and pepper. Pour sauce over fish fillets.
  • 4. Sprinkle bread crumbs over all, top with the Parmesan cheese. Bake uncovered for about 30 minutes or until the fish flakes easily with a knife.

OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS



Oven Roasted Red Snapper Fillets with Tomatoes and Onions image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 32

Essence, recipe follows
12 thin slices lemon, seeds removed
1/4 cup good-quality extra-virgin olive oil
Rice Pilaf, for serving, recipe follows
Tomato Water, recipe follows, optional
Chiffonade fresh basil, for garnish
20 (1/4-inch thick) slices Roma tomatoes (recommended: Romanita tomatoes)
1/4 cup chiffonade fresh basil leaves, plus more for garnish, if desired
1/2 cup julienned sweet onions
1/4 cup pitted and sliced kalamata olives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 (4 to 6-ounce) skin-on red snapper fillets
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons unsalted butter
3/4 cup chopped yellow onions
1 cup long-grain white rice
1 3/4 cups canned low-sodium chicken broth, or chicken stock
1/2 teaspoon salt
2 tablespoons thinly sliced green onions, optional
1 large heirloom tomato, roughly chopped
Few sprigs fresh parsley
Few sprigs fresh basil
Extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
  • Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  • Preheat the oven to 350 degrees F.
  • Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
  • Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
  • Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.

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.

RED SNAPPER WITH FRESH TOMATOES



Red Snapper with Fresh Tomatoes image

Cook time may be less at sea level, since this is a high altitude recipe from the Colorado Cache cookbook.

Provided by keen5

Categories     Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs red snapper fillets
salt & freshly ground black pepper
3 tablespoons butter
1 medium onion, chopped
1 clove garlic, minced
1 1/2 tablespoons flour
2 green onions, chopped
1/2 cup dry white wine
4 tomatoes, peeled,seeded and coarsely chopped (I didn't bother to seed)
1 teaspoon chopped parsley
1 pinch tarragon, thyme and basil
1/4 cup fine breadcrumbs
2 tablespoons freshly grated parmesan cheese

Steps:

  • Place fillets in well buttered baking dish and season with salt and freshly ground pepper.
  • Melt butter in saucepan.
  • Add onion and garlic and saute for 5 minutes without browning.
  • Stir in flour and add wine.
  • Bring to a boil and simmer for 5 minutes.
  • Season with salt and pepper.
  • Add tomatoes and herbs.
  • Pour sauce over fish and sprinkle with bread crumbs and cheese.
  • Bake uncovered at 350 degrees for approximately 30 minutes.
  • Please note that this is a high altitude recipe, baking time may be less at sea level.

SAUTEED RED SNAPPER W/WHITE WINE SAUCE, RICE AND ASPARAGUS RECIPE - (3.8/5)



Sauteed Red Snapper w/White Wine Sauce, Rice and Asparagus Recipe - (3.8/5) image

Provided by aaformby

Number Of Ingredients 15

Ingredients2 8 ounce pieces of red snapper
2 cups of basmati rice
8 tablespoons of olive oil
4 tablespoons of diced shallots
4 table spoons of diced garlic
1 teaspoon plus 4 pinches of salt
1 teaspoon plus 2 pinch of pepper
1 cup of water
1 1/2 1 1/2 cups of chicken stock
1 8 oz bunch of asparagus
1/2 cup of white wine
the juice of 1 lemon
2 tablespoons of butter
1 tablespoon of parsley
1 ounce of capers

Steps:

  • Procedures for Rice 1.Heat 2 tablespoons of olive oil in medium size sauce pan over medium high heat. 2.Add shallots, garlic and stir for 1 - 2 minutes 3.Add basmati rice, 2 pinches of salt and a pinch of pepper and stir vigorously 4.Add water, chicken stock and mix well bring to a rapid boil. 5.cover with a lid, turn heat down to low and let rice simmer for 15 - 20 minutes Procedures for Asparagus 1.Bring a 3 quart pot of water to boil over medium heat, and add a pinch of salt 2.Place asparagus into boiling water for 3 - 5 minutes, take out in place in an ice bath for 30 seconds . (an ice bath is ice and water in a bowl) 3.Next place asparagus and mixing bowl and coat with 2 tablespoons of olive oil and season with salt and pepper 4.Lightly coat a grill pan with olive olive oil over medium high heat Procedures for Fish 1.Season red snapper with 1 teaspoon of salt and 1 teaspoon of pepper. 2.Add olive oil to a frying pan and place over medium high heat, place fish into the pan and cook until golden brown. ( approx 3 - 4 minutes on each side) Procedures for White Wine Sauce 1.Lightly coat a sauce pan with olive oil over medium heat. Add 2 table spoons of shallots, 2 tablespoons of garlic, capers and stir. 2.Next add a 1/ 2 cup of white wine, the juice of 1 whole lemon, and butter. 3.Turn heat down to low and let simmer for 1 - 2 minutes add parsley, then salt and pepper to taste, and continue to simmer until sauce thickens.

BAKED RED SNAPPER WITH FENNEL-SCENTED TOMATO SAUCE



Baked Red Snapper with Fennel-Scented Tomato Sauce image

Categories     Fish     Tomato     Bake     Quick & Easy     Snapper     Fennel     White Wine     Healthy     Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 9

2 tablespoons olive oil
1/2 large onion, sliced
1 28-ounce can Italian plum tomatoes, drained
1/4 cup dry white wine
2 2 1/2 x 1-inch pieces orange peel (orange part only)
1/4 teaspoon fennel seeds
1/8 teaspoon dried crushed red pepper
Salt and pepper
2 3/4-inch-thick red snapper or other firm white fish fillets

Steps:

  • Preheat oven to 400&;deg;F. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add onion and saut&;eacute; until tender, about 8 minutes. Add tomatoes, wine, orange peel, fennel seeds and crushed red pepper. Boil gently until reduced to chunky sauce, breaking up tomatoes with spoon, about 12 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm before continuing.)
  • Pour remaining 1 tablespoon oil into small baking dish. Add fish and turn to coat with oil. Sprinkle with salt and pepper. Spoon warm sauce over fish. Bake until just cooked through, about 20 minutes. Serve immediately.

RED SNAPPER WITH WINE AND GARLIC RECIPE



Red Snapper With Wine and Garlic Recipe image

Make and share this Red Snapper With Wine and Garlic Recipe recipe from Food.com.

Provided by Mrs.Chen

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

5 tablespoons olive oil
3 tablespoons dry white wine
4 tablespoons water
2 garlic cloves, crushed
2 tablespoons parsley (chopped)
salt & freshly ground black pepper
4 red snapper fillets

Steps:

  • Put the oil, wine and water into a large heavy-based frying pan (skillet), add the garlic and parsley and season generously. Bring to the boil.
  • Add the fish, cover and steam for about 8 minutes just until tender.
  • Transfer the fish to a warm serving plate, spoon over the cooking liquid and serve.

RED SNAPPER IN WINE SAUCE



Red Snapper in Wine Sauce image

Make and share this Red Snapper in Wine Sauce recipe from Food.com.

Provided by MizzNezz

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs fresh red snapper, , or other firm fleshed fish
1 egg
1/2 cup milk
1 cup fine dry breadcrumb
2 teaspoons olive oil
2 teaspoons butter
1 teaspoon minced garlic
3 teaspoons lemon juice
1 cup dry white wine
1 teaspoon dill weed
1 teaspoon onion salt
1 teaspoon parsley

Steps:

  • Mix egg and milk in shallow bowl.
  • Mix well.
  • Put bread crumbs on a plate.
  • Heat oil and butter in 12 inch deep skillet.
  • Put fish in egg mix then in breadcrumbs and fry for 3 minutes on each side.
  • Remove from skillet and keep warm.
  • To skillet add, garlic, lemon juice, wine, dillweed and onion salt.
  • Bring to boil, add fish and simmer 6 minutes.
  • Place on platter, spoon sauce over, and sprinkle with parsley.

Tips:

  • Choose fresh red snapper fillets. Look for fillets that are firm to the touch and have no signs of discoloration.
  • Make sure the white wine is dry. A dry white wine will help to brighten the sauce and prevent it from becoming too heavy.
  • Use ripe tomatoes. Ripe tomatoes will add a burst of flavor to the sauce.
  • Don't overcook the fish. Red snapper is a delicate fish that can easily be overcooked. Cook it just until it is opaque in the center.
  • Serve immediately. Red snapper in white wine sauce is best served immediately after it is cooked.

Conclusion:

Red snapper in white wine sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The delicate flavor of the red snapper is perfectly complemented by the rich and flavorful sauce. Serve it with your favorite sides, such as roasted potatoes, grilled vegetables, or rice.

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