Best Alfred Portales Red Snapper With Potatoes And Onions Recipes

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ALFRED PORTALE'S RED SNAPPER WITH POTATOES AND ONIONS



Alfred Portale's Red Snapper With Potatoes and Onions image

Provided by Alfred Portale

Categories     Brunch     Kid-Friendly     Quick & Easy     Low Cal     Low/No Sugar     Dinner     Healthy     Self     New York     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 4

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
1/2 pound Red Bliss potatoes, thinly sliced
1/4 medium yellow onion, thinly sliced
6 garlic cloves, sliced
4 sprigs thyme
4 small sprigs rosemary
4 red snapper fillets (6 ounces each)
12 thin slices lemon
1 cup dry white wine
3/4 cup bottled clam broth
3 canned Roma tomatoes, diced
1/3 cup pitted kalamata olives, chopped
3 tablespoons chopped parsley
Juice of 1 lemon

Steps:

  • Heat oven to 400°. In a 10" ovensafe skillet over medium heat, heat oil. Add potatoes; cover and cook until tender, 10 minutes. Add onion, garlic, thyme and rosemary; season with salt and freshly ground black pepper. Cover and cook until vegetables soften, 5 minutes. In skillet, form potato mixture into four mounds. Season fish with salt and black pepper; place a fillet on each mound and top with lemon slices. Increase heat to high; when pan sizzles, add wine and cook until liquid reduces by half, 2 minutes. Add broth; bring sauce to a boil. Cover and bake, 8 minutes. Remove fish and vegetables and transfer to 4 plates; reserve broth in pan. Return pan to stove top over high heat and reduce broth, 1 to 2 minutes. Add tomatoes, olives, parsley and juice to taste; cook until sauce is thick, 10 minutes. Drizzle over fillets.

OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS



Oven Roasted Red Snapper Fillets with Tomatoes and Onions image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 32

Essence, recipe follows
12 thin slices lemon, seeds removed
1/4 cup good-quality extra-virgin olive oil
Rice Pilaf, for serving, recipe follows
Tomato Water, recipe follows, optional
Chiffonade fresh basil, for garnish
20 (1/4-inch thick) slices Roma tomatoes (recommended: Romanita tomatoes)
1/4 cup chiffonade fresh basil leaves, plus more for garnish, if desired
1/2 cup julienned sweet onions
1/4 cup pitted and sliced kalamata olives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 (4 to 6-ounce) skin-on red snapper fillets
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons unsalted butter
3/4 cup chopped yellow onions
1 cup long-grain white rice
1 3/4 cups canned low-sodium chicken broth, or chicken stock
1/2 teaspoon salt
2 tablespoons thinly sliced green onions, optional
1 large heirloom tomato, roughly chopped
Few sprigs fresh parsley
Few sprigs fresh basil
Extra-virgin olive oil
Kosher salt and freshly ground pepper

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.

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Alfred Portale's red snapper with potatoes and onions recipes is a popular seafood dish that has become a staple in many households. This dish is prepared by placing fillets of red snapper on a bed of thinly sliced potatoes and onions, which are then seasoned with herbs and spices.

Origins

The origins of this dish can be traced back to Alfred Portale, a renowned chef who gained fame for his work at the Gotham Bar and Grill in New York City. His focus on seasonal ingredients and nuanced flavors made him a trailblazer in the culinary world, and his red snapper recipe is a testament to his skill and dedication to his craft.

Ingredients

To prepare Alfred Portale's red snapper with potatoes and onions, you will need the following ingredients: - 4 red snapper fillets - 4 Yukon gold potatoes, thinly sliced - 1 yellow onion, thinly sliced - 4 cloves of garlic, minced - 1 teaspoon of dried thyme - 1 teaspoon of dried rosemary - 1 teaspoon of dried oregano - Salt and pepper to taste - 2 tablespoons of olive oil - Lemon wedges for serving

Instructions

1. Preheat your oven to 400°F. 2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. 3. Add the thinly sliced onions and sauté until they start to soften and become translucent. 4. Add the minced garlic and stir to combine. 5. Add the thinly sliced potatoes to the skillet and season with salt, pepper, thyme, rosemary, and oregano. Stir to coat the potatoes in the seasoning. 6. Arrange the seasoned potatoes and onions in a 9x13 inch baking dish. 7. Place the red snapper fillets on top of the potatoes and onions. 8. Drizzle the fillets with olive oil and season with salt and pepper. 9. Cover the baking dish with foil and bake in the oven for 25 minutes. 10. Remove the foil from the baking dish and continue to bake for an additional 10-15 minutes, or until the fish is cooked through and the potatoes are tender. 11. Serve immediately with lemon wedges for squeezing over the fish.

Variations

While Alfred Portale's red snapper with potatoes and onions recipe is delicious on its own, there are a few variations that you can try to mix things up: - Add sliced bell peppers or cherry tomatoes to the potato and onion mixture for some extra color and flavor. - Swap out the red snapper for another type of fish, such as cod or halibut. - Drizzle the fish with a sauce or marinade of your choice, such as chimichurri or teriyaki. - Top the dish with sliced almonds or breadcrumbs for added texture.

Conclusion

Alfred Portale's red snapper with potatoes and onions recipe is a classic seafood dish that is both simple and flavorful. With just a few seasonal ingredients and some basic herbs and spices, you can create a delicious meal that will impress your family and friends. So why not give it a try and see what all the fuss is about?

Valuable Tips for Making Alfred Portales Red Snapper with Potatoes and Onions Recipes

1. Use Fresh Ingredients

One of the most important tips when making Alfred Portales Red Snapper with Potatoes and Onions recipes is to use fresh ingredients. This not only ensures that the dish will be flavorful and delicious, but it also promotes health and well-being. Fresh fish, potatoes, and onions are crucial to this recipe, so make sure to purchase these ingredients from a reputable supplier or grocery store.

2. Choose the Right Type of Potatoes

When selecting potatoes for this recipe, it's important to choose the right type. Alfred Portales recommends Yukon Gold potatoes, as they are creamy and tender, making them perfect for this dish. However, if you can't find Yukon Gold potatoes, you can substitute with other varieties such as baby red or fingerling potatoes. Just be sure to adjust the cooking time accordingly.

3. Season the Fish and Potatoes Liberally

To bring out the flavors of the fish and potatoes, it is important to season them liberally. Alfred Portales recommends using salt and pepper, as well as other spices like paprika, cumin, or coriander. The key is to make sure that the seasoning is evenly distributed, so that every bite is bursting with flavor.

4. Cook the Fish at the Right Temperature

Cooking the fish at the right temperature is critical to the success of this recipe. Alfred Portales recommends cooking the fish at 425°F for about 15 minutes or until it's flaky and cooked through. However, the cooking time may vary depending on the thickness of the fillets, so be sure to check the fish regularly to avoid overcooking.

5. Use High-Quality Olive Oil

Olive oil is a staple in this recipe, and using high-quality olive oil can make a big difference in the taste of the dish. Alfred Portales recommends using extra-virgin olive oil, as it has a richer flavor and aroma compared to regular olive oil. However, if you don't have extra-virgin olive oil, you can use other oils like canola or grapeseed oil.

6. Don't Overcrowd the Pan

When cooking the potatoes and onions, it is important not to overcrowd the pan. If too much food is added to the pan at once, the vegetables will not cook evenly and may not brown properly. To avoid this, it's best to cook the vegetables in batches, adding more oil as needed.

7. Use a Non-Stick Pan

Using a non-stick pan can make cooking this dish much easier. It prevents the potatoes and onions from sticking to the bottom of the pan, which can be difficult to clean. Additionally, it allows you to use less oil, which is a healthier option. If you don't have a non-stick pan, you can use a stainless steel or cast iron skillet, but be sure to coat the pan with oil beforehand.

8. Garnish with Fresh Parsley

To add a pop of freshness to the finished dish, Alfred Portales recommends garnishing with fresh parsley. Parsley not only adds color and texture to the dish, but it also has a slightly sweet and herbaceous flavor that complements the other ingredients. Simply chop a handful of fresh parsley and sprinkle it over the fish and potatoes before serving.
Conclusion
Alfred Portales Red Snapper with Potatoes and Onions recipe is a classic dish that is easy to make and packed with flavor. By following these tips, you can ensure that your dish is not only delicious but also visually appealing. From using fresh ingredients to garnishing with fresh parsley, these tips will help you create a restaurant-quality dish that is sure to impress your family and friends.

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