Best Baked Snapper With Citrus And Ginger Recipes

BAKED WHOLE RED SNAPPER RECIPE

Steps:

• Pre-heat the oven to 425 ºF.nLine a baking sheet with aluminum foil and parchment paper. Brush 1 tbs of olive oil on the parchment paper.
• Pat the fish dry with paper towels. Place the fish on the baking sheet. Sprinkle the salt and pepper evenly on the outside of the fish and inside the cavity.
• In a small bowl whisk together the vinegar, olive oil, garlic, and parsley. Spoon 1/2 of the oil and vinegar mixture into the fish cavities.
• Lay the lemon slices and fresh dill sprigs along the inside of the cavities. Pour the remaining oil and vinegar mixture over both fish evenly.
• Place the fish in the oven and bake for 25-30 minutes or until it reaches an internal temperature of 145°F and flakes easily with a fork. Cooking time can vary according to the size of each fish.
• Squeezing the remaining lemon juice over the fish ( if desired) and serve.

BAKED SNAPPER WITH MANDARIN ORANGES, CASHEWS AND GINGER

Steps:

• Preheat the oven to 425 degrees F (225 degrees C).
• Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
• Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.

SEARED RED SNAPPER WITH GINGER, GARLIC AND CILANTRO SOY SAUCE

Steps:

• Dredge fish in cornstarch to coat.
• Heat the olive oil to hot, in an appropriate sized pan, and cook (fry) the fish until just done, about 2-3 minutes.
• Remove fish from pan and set aside.
• Heat sesame oil in the pan until steaming.
• Add ginger and garlic.
• Apply this mixture over fish.
• Combine the soy sauce and water and pour over the fish.
• Now add the cilantro on top and then the sesame seeds (I like toast seeds for a nice flavor).

BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO

Steps:

• Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
• Marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
• Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

BAKED SNAPPER WITH CHILIES, GINGER AND BASIL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
• Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total. Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet.
• Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.
• Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.