Calling all seafood lovers! Get ready to embark on a culinary journey with our tantalizing Zippy Tomato-Topped Snapper recipe. This dish is a symphony of flavors, textures, and colors, sure to leave your taste buds dancing with delight. Picture perfectly seared snapper fillets, their delicate flesh infused with a medley of herbs and spices, topped with a vibrant and tangy tomato salsa, bursting with the freshness of summer. Accompanying this main attraction are two exceptional side dishes: a refreshingly light and crisp Cucumber Salad, and a hearty and flavorful Quinoa Pilaf. These accompaniments perfectly complement the snapper, creating a well-rounded and satisfying meal that will impress even the most discerning palate.
Check out the recipes below so you can choose the best recipe for yourself!
GREEN PEPPER- AND TOMATO-TOPPED SNAPPER
Looking for a classic seafood dinner? Then check out this snapper recipe made with grilled veggies - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat gas or charcoal grill. Cut 1 (24x18-inch) sheet of heavy-duty foil; spray with cooking spray. Layer coarsely chopped onion, bell pepper and tomatoes on center of sheet. Bring up 2 sides of foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place vegetable packet on grill over medium heat. Cover grill; cook 6 minutes, turning once. Meanwhile, in large bowl, mix onions, vinegar, salt, thyme and pepper sauce; set aside. Cook rice in water as directed on package.
- Spray fish and grill basket that has locking top with cooking spray. Place fish in basket. Place on grill with vegetable packet. Rotate vegetable packet 1/2 turn. Cover grill; cook 8 to 12 minutes, turning fish once, until fish flakes easily with fork.
- Place fish on serving platter; keep warm. Cut large X across top of packet; carefully fold back foil to allow steam to escape. Add grilled vegetables and parsley to green onion mixture; toss. Spoon over fish. Serve with rice.
Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 90 mg, Fiber 3 g, Protein 35 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 4 g, TransFat 0 g
SNAPPER WITH ROASTED GRAPE TOMATOES, GARLIC, AND BASIL
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
- Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
- Divide the fish among 4 plates. Top with the tomatoes and serve.
Nutrition Facts : Calories 254 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 5 grams, Fiber 1 grams, Protein 36 grams
MOIST ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL AND OREGANO
Provided by Scott Conant
Categories main-dish
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Stuff and cook the snapper: Preheat the oven to 325 degrees F. If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Sprinkle both the inside and the outside of the fish liberally with salt and pepper. Stuff the cavity with 1/4 teaspoon crushed red pepper, whole basil leaves, oregano sprigs, garlic and lemon slices.
- Using a very large (14-inch) saute pan or a small roasting pan (oven safe) heat about 2 tablespoons of the olive oil over medium-high heat until smoking. Add the fish and cook until well browned on one side, 3 to 4 minutes. Flip the fish over-use a large spatula and grab the tail if it's not too hot-and cook on the other side until well browned, about 2 minutes. Take the fish out of the pan and use wadded paper towels to wipe the pan clean of the oil.
- Cook the vegetables: Add another tablespoon of olive oil to the pan, a pinch of red pepper flakes, the tomatoes, potatoes, chopped oregano and a pinch of salt and cook until the tomatoes begin to lose some of their liquid, about 3 minutes. Return the fish to the pan, laying it on top of the vegetables and drizzle about a tablespoon of olive oil over it. Add the chicken broth to the pan and squeeze the remaining lemon half into the sauce in the pan. Cook on the stove another 3 to 4 minutes, basting the fish with the sauce and moving some of the tomatoes and potatoes in the pan on top of the fish.
- Finish cooking the fish in the oven safe pan in the oven 18 to 19 minutes. (To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, it is ready.)
- To serve: Remove the fish from the oven and carefully transfer it to a sided platter, pouring any liquid in its cavity back into the pan, and keep the fish warm. Return the pan to the stove over medium heat and cook the sauce and vegetables for a minute or two to concentrate the flavors. Add another tablespoon of olive oil to the pan, the chopped basil and season with additional salt and pepper if necessary. Pour the sauce and vegetables over the fish and serve, using a large spoon to remove servings off the fish. (Don't forget to turn it over to eat off the other side!)
RED SNAPPER WITH TOMATO-CITRUS TOPPING
Categories Tomato Bake Low Carb Quick & Easy Wheat/Gluten-Free Orange Snapper Healthy Jalapeño Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 475°F. Rub red snapper fillets on both sides with some of olive oil and sprinkle with salt and pepper. Place snapper in 9-inch glass pie dish. Mix remaining oil, tomatoes, tangerine pieces, green onions, cilantro and jalapeño in small bowl. Season topping to taste with salt and pepper. Spoon topping over snapper. Bake until snapper is just opaque in center, about 12 minutes.
RED SNAPPER WITH WARM TOMATO SALAD
Steps:
- Mix tomato wedges, red onion, basil, dill, mint, olive oil and minced garlic in medium bowl. Season salad to taste with salt and pepper.
- Cut 4 foil pieces, each large enough to enclose 1 fish fillet completely. Place foil pieces on work surface. Place 1 red snapper fillet in center of each foil piece. Season snapper fillets with salt and pepper. Top each fillet with 1/4 of tomato salad. Fold up foil around fish and salad; seal foil on all sides, enclosing fish and salad completely.
- Prepare barbecue (medium-high heat) or preheat broiler. Place foil packages, folded sides up, on grill or broiler pan. Grill or broil until fish is cooked through and salad is warm, about 12 minutes. Transfer foil packages to plates; allow diners to open their own packages.
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.
BAKED RED SNAPPER WITH CITRUS - TOMATO TOPPING
This is a slightly alterd recipe from Epicurious. The spicy hot topping makes a nice change for baked fish.
Provided by llk2day
Categories Spicy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees.
- Coat the Red Snapper on both sides with some of the olive oil and sprinkle with salt and pepper.
- Place the fish in a 9-inch glass pie dish.
- Mix remaining oil, tomatoes w/green chilies, tangerine pieces, green onions and cilantro in a small bowl.
- Season topping to taste with salt and pepper, and fish herbs.
- Spoon the topping over the Red Snapper.
- Bake until Snapper is just opaque in center, about 15-20 minutes.
- Can be cooked through if preferred.
- Sprinkle almonds on top of each serving.
Nutrition Facts : Calories 212.1, Fat 8.6, SaturatedFat 1.3, Cholesterol 46.6, Sodium 1873.8, Carbohydrate 6.3, Fiber 1.3, Sugar 4, Protein 26.7
Tips:
- Choose fresh, ripe tomatoes. The quality of your tomatoes will greatly impact the flavor of your dish. Look for tomatoes that are firm, plump, and have a deep red color.
- Use a variety of tomatoes. Don't be afraid to mix and match different types of tomatoes. For example, you could use a combination of Roma tomatoes, cherry tomatoes, and heirloom tomatoes.
- Roast your tomatoes. Roasting tomatoes intensifies their flavor and sweetness. To roast tomatoes, simply toss them with olive oil and salt, and then roast them in a preheated oven until they are slightly charred.
- Make a flavorful marinade. The marinade is what will give your fish its flavor. Be sure to use a marinade that contains plenty of herbs, spices, and citrus. A good rule of thumb is to use one part olive oil to one part vinegar or citrus juice.
- Cook your fish properly. Snapper is a delicate fish, so it's important to cook it carefully. The best way to cook snapper is to bake it in the oven or grill it over medium heat.
Conclusion:
Zippy Tomato-Topped Snapper is a delicious and easy-to-make dish that's perfect for a weeknight meal. The roasted tomatoes add a burst of flavor to the fish, while the marinade keeps it moist and flavorful. Serve this dish with your favorite sides, such as roasted vegetables, rice, or pasta.
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