Indulge in a culinary journey with our tantalizing Red Snapper with Citrus Vinaigrette, a delightful dish that bursts with vibrant flavors. This recipe presents a perfectly seared red snapper fillet, complemented by a refreshing and tangy citrus vinaigrette. The zesty vinaigrette, crafted with a medley of citrus juices, elevates the delicate flavors of the fish, while a sprinkle of fresh herbs adds a touch of aromatic complexity. Discover variations of this enticing dish, including a zesty Lemon-Herb Butter Sauce, a creamy Garlic-Butter Sauce, and a savory Salsa Verde, each adding a unique dimension to the succulent red snapper. Embark on a culinary adventure and treat your taste buds to a symphony of flavors with our Red Snapper with Citrus Vinaigrette and its delectable variations.
Check out the recipes below so you can choose the best recipe for yourself!
RED SNAPPER EN PAPILLOTE WITH CILANTRO-LIME VINAIGRETTE
So many of us were warned as children that fish bones could kill you. Yet what a memorable, if not altogether safe, impression an entire fish makes at the table before being skillfully boned. Slipping citrus into the cavity and wrapping the fish in parchment before roasting ensures that its delicate flesh attains a level of succulence and gently infused flavor that it simply cannot achieve any other way.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
Steps:
- Make the snapper: Preheat oven to 400 degrees. Place fish on one side of a 12-by-16-inch piece of parchment. Season cavity with salt and pepper, and arrange lime and 1/2 the garlic. Season outside of fish with salt and pepper. Sprinkle remaining garlic on fish, and drizzle with oil and lime juice.
- Fold parchment over fish, and seal by making small, tight overlapping folds along edges and ends. Transfer to a baking sheet, and roast until packet puffs and turns light golden, about 20 minutes. Open fish packet carefully. Fish should be opaque in center; if it is not cooked through, reseal parchment and continue roasting.
- Make the vinaigrette: Puree all of the ingredients in a blender until smooth.
- Transfer fish to cutting board discarding parchment. Debone if desired, and garnish with cilantro. Serve immediately with vinaigrette on the side.
GRILLED RED SNAPPER WITH A FRESH CITRUS SALAD
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the grill to high heat.
- Cut 3 thin slices into both sides of each fish. Drizzle both sides of the fish with 6 tablespoons of the olive oil, sprinkle with salt and black pepper, and put 4 cloves of the garlic into each fish cavity. Grill the fish until golden and browned, 3 to 5 minutes per side. Lower the heat to medium, throw the Scotch bonnet peppers on the grill, close the lid and continue cooking for 10 minutes.
- Combine the orange segments, mango, onions and papaya in a large bowl. Add the remaining 2 tablespoons olive oil, the lemon juice, lime juice, orange juice, cilantro and some salt and black pepper. Mix together, and then transfer to a serving platter.
- Gently place the fish over the citrus salad. Arrange the star fruit, if using, lemon slices, lime slices, orange slices and Scotch bonnet peppers on the platter and serve.
RED SNAPPER WITH CITRUS VINAIGRETTE
This is a recipe from DeenBros Good Cooking Magazine. It sounds simple and low in calories. I haven't tried it yet but I didn't want to lose it.
Provided by mama smurf
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high heat. Spray grill basket with nonstick nonflammable cooking spray. Sprinkle fillets evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill fish in grill basket for 2 minutes on each side or until fish flakes easily when tested with a fork.
- In a small bowl, combine oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, cilantro, lime zest, lemon zest, and orange zest. Drizzle vinaigrette over fish. Serve.
Nutrition Facts : Calories 219.4, Fat 2.9, SaturatedFat 0.6, Cholesterol 79.9, Sodium 533.3, Carbohydrate 0.5, Fiber 0.2, Protein 44.8
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.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.7 g, Cholesterol 65.7 mg, Fat 5.9 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 151.5 mg, Sugar 0.1 g
RED SNAPPER WITH BASIL VINAIGRETTE
The olive oil glazed potatoes (Recipe #204742) make a perfect accompaniment to this dish. The time for this recipe will read 30 mins total, it's not because you'll make the vinaigrette while the fish is cooking. It comes from a restaurant in the L.A. area (can't remember the nane of it).
Provided by Annacia
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat broiler and oil a large shallow baking pan (1 inch deep).
- Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper then put skin sides down in baking pan.
- Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).
- Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes.
- Transfer to a platter.
- While fish broils, whisk together remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 1/2 tablespoons lemon juice in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over cooked fish.
Nutrition Facts : Calories 327.9, Fat 22.3, SaturatedFat 3.2, Cholesterol 53.2, Sodium 646.6, Carbohydrate 1, Fiber 0.2, Sugar 0.3, Protein 30
BAKED SNAPPER WITH CITRUS AND GINGER
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.
- Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 9.2 g, Cholesterol 124.9 mg, Fat 4.8 g, Fiber 2.7 g, Protein 72.2 g, SaturatedFat 1 g, Sodium 1579.2 mg, Sugar 1.8 g
RED SNAPPER WITH BASIL VINAIGRETTE
Categories Broil Quick & Easy Low Cal Low/No Sugar Basil Snapper Healthy Gourmet
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat broiler and oil a large shallow baking pan (1 inch deep).
- Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper, then put, skin sides down, in baking pan. Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).
- Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes. Transfer to a platter.
- While fish broils, whisk together remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 1/2 tablespoons lemon juice in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over cooked fish.
GULF COAST RED SNAPPER
Steps:
- Combine bacon fat, lemon juice, garlic, salt, pepper, brown sugar, and thyme together in a bowl. Spread a small amount of the bacon fat mixture in bottom of baking dish. Lay snapper fillets into baking dish; cover with remaining bacon fat mixture. Cover baking dish with plastic wrap and marinate in the refrigerator, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Remove plastic wrap from baking dish; add tomatoes, onions, and Worcestershire sauce.
- Bake in preheated oven until fish flakes easily with a fork, 40 to 60 minutes. Garnish with parsley.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 8.5 g, Cholesterol 41.7 mg, Fat 1.7 g, Fiber 1.7 g, Protein 24.5 g, SaturatedFat 0.4 g, Sodium 286.4 mg, Sugar 4.2 g
MAYA CITRUS SALSA WITH RED SNAPPER
Xec (pronounced "shek") is a sweet, sour, juicy citrus salsa from Mexico's Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination here - orange, grapefruit, lemon - is not traditional to Mayan cooking, nor is it a mandate. Add lime if you have it, a bitter orange if you can find it. Don't skip the minced habanero, though, which adds a bit of heat and yet more flavor. The fish starts on the stove for a few minutes, and is soon moved to the oven to finish cooking, for a total time of less than 10 minutes.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
- Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams
RED SNAPPER
I created this with some co-workers when I used to tend bar. It's quite refreshing.
Provided by CUK
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 1m
Yield 1
Number Of Ingredients 3
Steps:
- Fill a tall glass with ice. Pour in the whiskey and amaretto, then fill to the top with cranberry juice. Stir and enjoy.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 35.7 g, Cholesterol 0 mg, Fat 0.3 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 5.3 mg, Sugar 32 g
RED SNAPPER WITH CITRUS SALSA
A salsa made with oranges, lemon, and a hot, fruity habanero turns a dish of red snapper into a festival of flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Toss oranges, lemon, shallot, chile, cilantro, lime zest and juice, oil, honey, and 1/8 teaspoon each salt and pepper in a bowl. Let stand at room temperature 15 minutes, gently stirring occasionally.
- Fill a wok or large pot with 1 inch of water. Bring to a boil. Line bottom basket of a 10-inch, 2-tiered round bamboo steamer with parchment paper. (Alternatively, use two pots fitted with steamer inserts.) Season fish using remaining 1/8 teaspoon each salt and pepper. Arrange in a single layer in bottom basket. Cover, and set over boiling water. Steam until fish is almost cooked through, about 5 minutes. Put spinach into top basket, and set over bottom basket. Steam until spinach is bright green and just wilted, about 2 minutes more.
- Divide spinach among 4 plates. Top each with fish and 1/2 cup salsa. Serve remaining salsa on the side.
Nutrition Facts : Calories 262 g, Cholesterol 42 g, Fiber 6 g, Protein 26 g, SaturatedFat 1 g, Sodium 191 g
Tips:
- To ensure the freshest fish, buy red snapper that has bright red eyes, firm flesh, and a mild, briny smell.
- If you're using a whole red snapper, be sure to remove the gills and entrails before cooking.
- To achieve crispy skin, pat the fish dry with paper towels before cooking.
- Don't overcrowd the pan when searing the fish. If the pan is too crowded, the fish will steam instead of sear.
- To make the citrus vinaigrette, use a variety of citrus fruits, such as oranges, lemons, limes, and grapefruits. This will give the vinaigrette a complex flavor.
- Be sure to taste the vinaigrette before serving and adjust the seasonings as needed.
- Serve the red snapper with the citrus vinaigrette immediately.
Conclusion:
Red snapper with citrus vinaigrette is a light and flavorful dish that is perfect for a summer meal. The crispy skin of the fish pairs perfectly with the tangy vinaigrette, and the fresh herbs add a touch of brightness. This dish is sure to impress your guests, and it's easy enough to make for a weeknight meal.
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