Best Florida Snapper With Couscous Recipes

FLORIDA SNAPPER WITH COUSCOUS

Steps:

• Saute onions,carrots and peppers in oil over med high heat for approximately 10 minute.
• Cut snapper into bite size pieces and add with tomato,salt, pepper,and basil.
• Stir well, reduce heat, cover and simmer 15 minutes.
• Prepare couscous by bringing broth, chilis, and garlic butter to a boil in a saucepan, add couscous, cover and remove from heat. Let stand 5 minute.
• Fluff couscous with fork and place on plates.
• Serve snapper mixture over couscous.

FLORIDA RED SNAPPER

Steps:

• Thaw fillets if frozen.
• Cut fish into 6 portions.
• Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches.
• Combine onion, orange and lemon juice, ornage rind, and salt.
• Pour over fish; cover and place in refrigerator to marinate 30 minutes.
• Sprinkle fish with nutmeg and pepper.
• Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork.

RED SNAPPER WITH FENNEL & MUSHROOMS

Steps:

• Rinse the fish well.
• Cut 3 or 4 gashes on each side of the fish, from top to bottom Salt the gashes and the cavity.
• Heat oven to 450 degrees F.
• Push half the garlic slivers into the gashes.
• Rub the fish with a little olive oil and pour the rest on the bottom of a baking pan.
• Spread the lemon slices on the bottom of the pan, top the lemon slices with 1/2 of the sliced fennel.
• Place the fish on the fennel, spread the tomatoes, mushrooms, wine or stock over and around the fish.
• Add salt& pepper and the remaining fennel.
• Cover with aluminium foil and back for 20-30 minutes.
• Uncover and sprinkle the chopped feathery tops over the fish, continue baking until done apprx 5-10 minutes.
• To serve scoop the flesh from the fish with a spoon and top with the veggies and sauce.

RED SNAPPER ON COUSCOUS WITH PEAS

Steps:

• In a large frying pan heat the OJ over medium heat.
• Add onion and saute until wilted ( 3 - 5 minutes).
• Stir in peas, salt, cumin and curry powder and saute for 1 minute.
• Add water and bring to a boil.
• Stir in couscous, chickpeas, and lemon juice.
• Reduce heat to low.
• Arrange a single layer of the fish fillets on top of the couscous and dust with paprika.
• Cover and simmer until fish is opaque throughout and couscous has absorbed all liquid (about 10 minutes).