Best 6 Sautéed Snapper With Lime Cream Sauce Recipes

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**Savory Snapper with a Zesty Lime Cream Sauce: A Culinary Delight**

Prepare to embark on a culinary journey with our sautéed snapper recipe, where delicate snapper fillets are expertly seared until golden brown and complemented by a luscious lime cream sauce. This harmonious dish tantalizes your taste buds with a perfect balance of flavors, textures, and vibrant colors. Accompanying this main course are two additional recipes: a refreshing cucumber salad with a tangy dressing and a creamy avocado salsa that adds a velvety richness to each bite. Get ready to elevate your dining experience with this trio of culinary masterpieces.

Let's cook with our recipes!

GRILLED RED SNAPPER WITH CAJUN CREAM SAUCE



Grilled Red Snapper with Cajun Cream Sauce image

Red Snapper is a great fish for grilling. For this recipe you can substitute just about any white fish with this technique, served with a Cajun Cream Sauce over grilled Asparagus.

Provided by How to BBQ Right

Categories     Low-Carb     Pescatarian     Weeknight Dinners     Full Meal     Gluten-Free     Egg-Free     Soy-Free     Intermediate     Entertaining     Peanut-Free     Tree Nut-Free     Grain-Free     Sugar-Free     Tomato-Free     Stove     Grill

Time 35m

Yield 4

Number Of Ingredients 15

4 Red Snapper Fillet
2 ounce Cajun Seasoning
8 ounce Lump Crab Meat
2 tablespoon Olive Oil
2 tablespoon Butter
to taste Lemon Wedge
30 gram Butter
3 clove Garlic
1 teaspoon Fresh Parsley
1/4 cup White Wine
1 cup Heavy Cream
1 tablespoon Cajun Seasoning
1/2 teaspoon Lemon
1 Lemon Wedge
2 tablespoon Grated Parmesan Cheese

Steps:

  • Set up Weber grill with a charcoal Vortex for indirect cooking at high temp (any grill can be used with indirect cooking method but cooking times may vary). Open the top and bottom vents 100% for air flow.
  • Drizzle Olive Oil (2 tablespoon) over the skin side of each Red Snapper Fillet (4) to prevent the fish from sticking during cooking. Lightly drizzle the flesh side of each filet and coat with Cajun Seasoning (2 ounce).
  • While the grill is coming up to temp, prepare the cajun cream sauce. Heat Butter (30 gram) in a small sauce pan over medium heat. Add Garlic (3 clove) and Fresh Parsley (1 teaspoon) and sauté for 1-2 minutes. Pour in White Wine (1/4 cup) and reduce for 3-4 minutes.
  • Add Heavy Cream (1 cup) and Cajun Seasoning (1 tablespoon). Whisk to combine and reduce for 8-10 minutes stirring often until sauce thickens slightly. Add zest from the Lemon (1/2 teaspoon), squeeze in Lemon Wedge (1), and add the Grated Parmesan Cheese (2 tablespoon). Remove from heat and rest until ready to serve over fish.
  • Place each filet on the outer edges of the cooking grate away from the vortex. Cook approximately 10-12 minutes or until the filets easily flake. For added smoke flavor I place a chunk of cherry smokerwood.com directly over the vortex, it will begin to smolder and give off a light smoke.
  • During the last few minutes of grilling melt Butter (2 tablespoon) in a small sauté pan. Place the Lump Crab Meat (8 ounce) into the pan and warm for 1-2 minutes tossing gently in the butter.
  • Carefully remove each snapper filet form the grill and transfer to a platter. Top each filet with lump crab meat and drizzle with warm cajun cream sauce garnished with a Lemon Wedge (to taste). This dish is great served over grilled Asparagus or steamed rice.

Nutrition Facts : Calories 162 calories, Protein 13.5 g, Fat 10.7 g, Carbohydrate 1.7 g, Fiber 0.0 g, Sugar 0.1 g, Sodium 1033.0 mg, SaturatedFat 5.7 g, TransFat 0.0 g, Cholesterol 62.6 mg, UnsaturatedFat 2.5 g

RED SNAPPER WITH CILANTRO, GARLIC, AND LIME



Red Snapper with Cilantro, Garlic, and Lime image

Categories     Garlic     Broil     Low Carb     Quick & Easy     Lime     Snapper     Summer     Cilantro     Gourmet

Yield Makes 6 servings

Number Of Ingredients 8

6 (6- to 8-oz) red snapper fillets (1/2 inch thick) with skin
6 tablespoons extra-virgin olive oil
1 teaspoon salt
3/4 teaspoon black pepper
1/2 cup finely chopped fresh cilantro
1 1/2 tablespoons minced garlic
1 1/2 tablespoons finely grated fresh lime zest
Accompaniment: lime wedges

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.

BRONZED RED SNAPPER WITH LIME CHIPOTLE CREAM SAUCE



Bronzed Red Snapper with Lime Chipotle Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 1 serving

Number Of Ingredients 24

1 egg
1 1/2 ounces heavy cream
1 cup all-purpose flour
1 tablespoon granulated garlic
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 ounce dry ranch dressing mix
1/4 cup Cajun-style blackfish seasoning
1 tablespoon granulated sugar
1/4 cup yellow corn flour
One 8-ounce fillet red snapper or similar fish, skin and bones removed
1 tablespoon unsalted butter
1/4 cup diced green onion, for garnish.
3 tablespoons unsalted butter
2 tablespoons all-purpose white flour
1 teaspoon minced shallots
1 teaspoon minced garlic
1/2 cup white wine
1 tablespoon diced chipotles in adobo sauce, plus 2 tablespoons adobo sauce
1 tablespoon fresh lime juice
2 cups heavy cream
1/2 ounce chicken base or stock
1/2 ounce hot sauce
Salt and pepper

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.

SAUTEED RED SNAPPER WITH GINGER-LIME BUTTER



Sauteed Red Snapper With Ginger-Lime Butter image

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

1 1/2 tablespoons butter, softened
1 tablespoon of chopped fresh cilantro
1 teaspoon of minced seeded jalapeno pepper
1/2 teaspoon of grated lime rind
1/4 teaspoon of bottled fresh ginger
3/4 teaspoon salt, divided
4 red snapper fillets
1/4 teaspoon black pepper
1 teaspoon cooking oil or 1 teaspoon cooking spray
lime wedge

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



Sautéed Snapper with Lime Cream Sauce image

Number Of Ingredients 11

4 , (6-ounce) Pacific red snapper fillets, , or other firm white fish fillets
1/2 teaspoon salt, or to taste
1 tablespoon olive oil or vegetable oil
1 tablespoon unsalted butter
3 , thinly sliced green onions, , including 3 inches of the green
1 clove garlic (medium), minced
1/4 cup lightly packed chopped fresh cilantro
1/2 , serrano chile kimmy, , minced with seeds
1/4 cup canned fat-free reduced-sodium chicken broth
1/2 cup heavy cream
2 tablespoons fresh lime juice

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

SNAPPER ON ANGEL HAIR WITH CITRUS CREAM



Snapper on Angel Hair with Citrus Cream image

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

4 tablespoons olive oil
4 shallots, thinly sliced (about 1/2 cup)
2 garlic cloves, chopped
1 8-ounce bottle clam juice
3/4 cup whipping cream
1/2 cup white wine
1/2 cup fresh orange juice
2 tablespoons diced drained oil-packed sun-dried tomatoes
1 tablespoon fresh lime juice
1 teaspoon herbes de Provence* or salad herbs
1 teaspoon Worcestershire sauce
1/2 teaspoon grated orange peel
1/2 teaspoon grated lime peel
All purpose flour
4 5- to 6-ounce red snapper fillets
8 ounces angel hair pasta
2 tablespoons thinly sliced fresh basil
Additional minced orange peel

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.

Tips:

  • Choose the freshest snapper fillets you can find. Look for fillets that are firm to the touch and have a mild, briny smell. Avoid fillets that are slimy or have a strong fishy odor.
  • Season the snapper fillets generously with salt and pepper before cooking. This will help to enhance the natural flavor of the fish.
  • Sear the snapper fillets in a hot skillet until they are golden brown and cooked through. Be careful not to overcook the fish, as this will make it tough and dry.
  • Make the lime cream sauce while the snapper fillets are cooking. This sauce is easy to make and only requires a few ingredients. Be sure to taste the sauce and adjust the seasonings as needed.
  • Serve the sautéed snapper fillets immediately with the lime cream sauce. This dish is best enjoyed when it is served hot.

Conclusion:

Sautéed snapper with lime cream sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The snapper fillets are cooked to perfection and the lime cream sauce is light and refreshing. This dish is sure to please everyone at your table.

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