**Sauteed Snapper with Lime Cream Sauce: A Delightful Culinary Journey**
Indulge in a tantalizing culinary experience with our sauteed snapper recipe, a symphony of flavors that will leave your taste buds dancing. This dish combines the delicate, flaky texture of snapper, perfectly seared and infused with zesty lime cream sauce, creating a harmonious balance of flavors that will transport you to a coastal paradise. Served alongside a refreshing avocado salsa and a tangy tomato-cucumber salad, this recipe offers a complete and delightful meal that is both visually stunning and bursting with flavor.
RED SNAPPER WITH CILANTRO, GARLIC, AND LIME
Steps:
- Preheat broiler and lightly oil a shallow baking pan (1 inch deep).
- Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.
- Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.
SAUTEED RED SNAPPER
The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. You can also make this dish with black sea bass. The skin of both fish is edible and crisps nicely in a skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.
- Heat oil in a large skillet over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.
BRONZED RED SNAPPER WITH LIME CHIPOTLE CREAM SAUCE
Steps:
- For the crepe batter: Whisk together the egg and cream in a small bowl and set aside.
- For the seasoned flour: Whisk together the all-purpose flour, granulated garlic, white pepper, black pepper and ranch dressing mix in a shallow bowl and set aside.
- For the bronzing flour: Whisk together the blackfish seasoning, sugar and yellow flour in a shallow bowl and set aside.
- For the snapper: Dredge the fish through the crepe batter and then place immediately into the seasoned flour and cover generously on all sides. Set aside or in the fridge while the cream sauce is prepared.
- For the lime chipotle cream sauce: Make a roux: Melt 2 tablespoons of the butter in a skillet or saute pan over medium heat. Add the all-purpose flour and cook, stirring with a whisk constantly until the consistency of batter and there are no lumps, about 5 minutes. Let the mixture reach a simmer. Stir occasionally until the roux is brown and smooth, up to 20 minutes. Remove from the heat and set aside.
- Melt the remaining tablespoon of butter in a saucepan over medium heat. Add the shallots and garlic and cook until translucent. Add the wine and bring to a boil. Stir in the chipotles, adobo sauce and lime juice. Reduce the heat to medium-low. Add the cream, chicken base and hot sauce and simmer until reduced by one-third. Thicken with the roux a little bit at a time, making sure to whisk it in so it doesn't clump, until desired consistency is reached. Finish with salt and pepper.
- To finish the snapper: Heat a saute pan on medium heat. Lightly dust the snapper filet with the bronzing flour. Add 1 tablespoon of butter to the hot pan. Cook the filet until crispy golden brown, 3 to 4 minutes per each side. Finish with some lime chipotle cream sauce and the diced green onions. Reserve the remaining lime chipotle sauce for another use.
SNAPPER ON ANGEL HAIR WITH CITRUS CREAM
Categories Milk/Cream Citrus Dairy Fish Garlic Pasta Sauté Quick & Easy Orange Snapper Summer Pan-Fry Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 18
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.
SAUTEED RED SNAPPER WITH GINGER-LIME BUTTER
This is one of many Cooking Light recipes that I've found to be easy, healthy and very tasty. You can easily substitute halibut or tilapia for the snapper. I served it with Simple Thai Coconut Rice and it was delicious!
Provided by carmenskitchen
Categories Very Low Carbs
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in a bowl. Stir in 1/4 teaspoon salt. Cover and chill.
- Heat a large nonstick skillet over medium-high heat.
- Sprinkle both sides of fish with remaining salt and pepper.
- coat pan with oil.
- add fish to pan; cook 3 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness.
- Place one filet on each of 4 plates and top with a 1 1/2 teaspoons of butter mixture.
- Serve with lime wedges if desired.
Nutrition Facts : Calories 266.4, Fat 8.4, SaturatedFat 3.5, Cholesterol 91.3, Sodium 563.8, Carbohydrate 0.1, Fiber 0.1, Protein 44.8
SAUTéED SNAPPER WITH LIME CREAM SAUCE
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 200°. Season the snapper fillets with salt. Heat the oil in a large nonstick skillet over high heat. Cook the fish about 3 minutes per side or until it is golden brown on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Transfer to a platter. Keep warm in the oven. 2. Melt the butter in the same skillet and cook the onions, garlic, cilantro, and chile over medium-heat until wilted and fragrant, about 1 minute. Add the broth and cream. Bring to a boil and cook, stirring, until the sauce reduces and thickens, about 2 minutes. Stir in the lime juice. Adjust salt. Serve the fish hot, with the sauce spooned on top.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose the freshest fish possible: Look for fish with bright, clear eyes, firm flesh, and a mild scent. Avoid fish that has a slimy or fishy odor.
- Use a large skillet: This will allow the fish to cook evenly without crowding.
- Don't overcrowd the skillet: If you do, the fish will not cook evenly and may become mushy.
- Cook the fish over medium heat: This will help to prevent the fish from overcooking and becoming dry.
- Don't flip the fish too often: Flipping the fish too often can break it up and make it difficult to cook evenly.
- Use a fish spatula: A fish spatula is a thin, flexible spatula that is designed to flip fish without breaking it up.
- Serve the fish immediately: Once the fish is cooked, serve it immediately with your favorite sides.
Conclusion:
Sauteed snapper with lime cream sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is cooked in a flavorful sauce that is made with lime juice, cream, and herbs. This dish can be served with a variety of sides, such as rice, potatoes, or vegetables.
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