Best 5 Red Snapper With Orange Sauce Recipes

GRILLED SNAPPER AND ASPARAGUS WITH RED PEPPER SAUCE

Steps:

• Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed.
• Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes.
• Spoon the pepper sauce onto plates. Top with the fish and asparagus; sprinkle with the parsley.

ORANGE-GLAZED RED SNAPPER

Steps:

• Place filets on an ungreased shallow baking pan.
• Broil 4-6" from heat for 5-6 minutes.
• Combine marmalade, butter and mustard; spoon over filets.
• Broil 3-4 minutes longer or til fish flakes easily with a fork. *Do not turn!
• 4 servings.

RED SNAPPER A L' ORANGE

Steps:

• Combine salt, pepper, juice, rind, and oil.
• Place fish in single layer in an oiled oven ready dish.
• Pour sauce on top.
• Sprinkle with nutmeg.
• Bake at 350 for 20-30 minutes or until fish is cooked.

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.

SNAPPER ON ANGEL HAIR WITH CITRUS CREAM

Steps:

• Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add shallots and garlic; sauté 30 seconds. Add clam juice, cream, wine, orange juice, sun-dried tomatoes, lime juice, herbes de Provence, Worcestershire sauce, 1/2 teaspoon orange peel, and lime peel; boil until sauce is reduced to 1 1/2 cups, stirring occasionally, about 10 minutes. (Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)
• Place flour in shallow dish. Sprinkle snapper fillets with salt and pepper. Dredge snapper in flour, turning to coat; shake off excess. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add snapper and cook until brown and cooked through, about 4 minutes per side. Transfer to plate. Add sauce to skillet and bring to simmer.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add half of sauce and toss to coat.
• Divide pasta equally among 4 plates. Top with snapper, then drizzle with sauce and sprinkle with basil and additional minced orange peel.
• A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.