Best 8 Red Snapper With Thyme Tomatoes And Olives Recipes

OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS

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.

VERACRUZ-STYLE RED SNAPPER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
• Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
• Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
• Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
• Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

RED SNAPPER WITH THYME, TOMATOES AND OLIVES

Steps:

• Combine plum tomatoes, shallot, and chopped thyme in small bowl.
• Season to taste with salt and pepper.
• Cut 1 sheet of aluminum foil about 18 inches long.
• Place on work surface.
• Drizzle 1 tablespoon olive oil in center of aluminum foil.
• Place red snapper fillets side by side in center of aluminum foil.
• Top with tomato mixture.
• Sprinkle with olives.
• Drizzle fish with remaining 1 tablespoon olive oil.
• Fold foil over, enclosing contents completely and crimping edges tightly to seal (Can be prepared up to 6 hours ahead; refrigerate.).
• Preheat oven to 450°F.
• Place large baking sheet in oven and heat 10 minutes.
• Place foil packet on heated baking sheet.
• Bake until fish is opaque in center, about 15 minutes.
• Remove from oven; let stand 5 minutes.
• Open foil packet over bowl to catch juices.
• Serve fish with juices over white rice.

RED SNAPPER AND HEIRLOOM TOMATOES POACHED IN OLIVE OIL

Steps:

• Warm a large pot of olive oil to 200 degrees F. Season fish with salt and pepper. Submerge in oil. Add tomatoes and submerge. Cook slowly until fish is done, about 15 minutes. Remove fish.
• In a saute pan over medium-high heat, cook the lardons until crispy. Remove and pour out most oil. Add garlic and cook until slightly brown. Add spinach and cook until wilted. Remove and keep warm. Add fish and turn, to quickly crisp skin on all sides. Serve fish with tomatoes atop spinach and sprinkle with lardons.

RED SNAPPER WITH THYME, TOMATOES, AND OLIVES

Steps:

• Combine plum tomatoes, shallot, and chopped thyme in small bowl. Season to taste with salt and pepper. Cut 1 sheet of aluminum foil about 18 inches long. Place on work surface. Drizzle 1 tablespoon olive oil in center of aluminum foil. Place red snapper fillets side by side in center of aluminum foil. Top with tomato mixture. Sprinkle with olives. Drizzle fish with remaining 1 tablespoon olive oil. Fold foil over, enclosing contents completely and crimping edges tightly to seal. (Can be prepared up to 6 hours ahead; refrigerate.)
• Preheat oven to 450°F. Place large baking sheet in oven and heat 10 minutes. Place foil packet on heated baking sheet. Bake until fish is opaque in center, about 15 minutes. Remove from oven; let stand 5 minutes. Open foil packet over bowl to catch juices. Serve fish with juices over white rice.

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.

ROASTED RED SNAPPER WITH OLIVES

Steps:

• Preheat oven to 425°F.
• Make sauce:
• In a small skillet boil wine with garlic until reduced to about 2 tablespoons. Add remaining sauce ingredients and salt and pepper to taste and bring to a simmer. Sauce may be made 1 day ahead and chilled, covered. Reheat sauce to warm before proceeding.
• Pat snapper fillets dry and season with salt and pepper. Divide oil between 2 shallow baking pans large enough to hold fillets in one layer without touching and spread oil evenly. Heat baking pans in upper and lower thirds of oven 7 minutes. Working quickly, put fillets, skin sides down, in hot baking pans and roast in upper and lower thirds of oven 7 to 10 minutes, or until fish is just cooked through.
• Transfer fillets with a metal spatula to a large platter, turning them skin sides up, and top with sauce.

RED SNAPPER FILLETS IN PACKAGES WITH TOMATOES, OLIVES & CAPERS

Steps:

• Preheat oven to 450 degrees.
• Cut twelve 12-inch squares of aluminum foil or parchment paper.
• Set a square on the work surface so one corner points toward you.
• Below the imaginary midline that divides the square into two triangles, place a slice of tomato and a small amount of shallot; top with a piece of fish, a portion of the olives and capers, some salt and pepper, and a pinch of thyme.
• Sprinkle with 1 teaspoon lemon juice and a few drops of oil.
• Fold the triangle top down over the fish.
• Seal the packages by firmly folding over the edges three times and place the package in a large baking dish.
• Repeat with the remaining squares and ingredients.
• Bake for 15 minutes, rotating the pan in the oven after 10 minutes to ensure even cooking.
• Carefully open one package; the fish should be opaque in the center.
• If it is not, reseal the package and bake the fish about 5 minutes longer.
• Serve 2 packages per person, allowing each diner to open his or her own at the table.