Best Garlic And Rosemary Grilled Snapper Recipes

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GARLIC AND ROSEMARY GRILLED SNAPPER



Garlic and Rosemary Grilled Snapper image

This is a great recipe to infuse TONS of flavor into grilled whole fish. Alot of folks are intimidated by grilling "whole fishes". BUT most of the flavor and moisture is retained by grilling the fish whole. If you don't want to chop the fresh rosemary, whole stalks work just as well stuffed into the fish's cavity.

Provided by Kozmic Blues

Categories     European

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

3 garlic, minced
2 tablespoons choped fresh rosemary or 1 1/2 dried rosemary
1/2 cup fresh basil leaf, chopped
2 tablespoons olive oil
1 tablespoon sea salt
1/2-1 teaspoon crushed red pepper flakes, to taste
fresh ground pepper
2 lbs fresh red snapper, cleaned
1 lemons or 1 lime, thinly sliced

Steps:

  • Trim extra fins and tail off of your fish.
  • Sprinkle salt and pepper over the entire inside and outside of the fish.
  • Combine the first seven ingredients, and mix well.
  • I like to smash the herbs and spices in my mortar and pestle.
  • If you don't have a mortar and pestle, finely chop the ingredients together on your cutting board.
  • Stuff fresh herb and spice mixture into fish's cavity, rub any extra over both sides of the outer skin.
  • Top fish with lemon or lime slice (if using).
  • Grill whole fish for about 7 minutes on each side or until cooked through.
  • Remove fish from grill, and carefuly remove filets from bone to serve.

ROASTED RED SNAPPER WITH FRESH HERBS, GARLIC AND OLIVE OIL



Roasted Red Snapper with Fresh Herbs, Garlic and Olive Oil image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 (2 to 2 1/2-pound) red snapper, cleaned but with head and tail
1/3 cup olive oil
Fresh lemon juice to taste
2 large cloves garlic, minced fine
Fresh rosemary and thyme, crumbled
Salt and pepper to taste
Lemon wedges as an accompaniment
Fresh rosemary, thyme or parsley sprigs for garnish, if desired

Steps:

  • Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.;

GRILLED RED SNAPPER



Grilled Red Snapper image

Make and share this Grilled Red Snapper recipe from Food.com.

Provided by -------

Categories     Very Low Carbs

Time 13m

Yield 6 serving(s)

Number Of Ingredients 9

olive oil
bacon grease
3 lbs red snapper
salt
white pepper, &
paprika
1/2 cup butter, melted
2 garlic cloves, crushed
1/2 lemon, juice of

Steps:

  • Heat large griddle to smoking point.
  • Grease liberally with olive oil & bacon grease.
  • Season & sear fish on both sides, turning carefully.
  • Cook quickly for 3-5 minutes per side.
  • Heat butter, garlic, & lemon juice to bubbling & serve over fish.

Nutrition Facts : Calories 365.5, Fat 18.4, SaturatedFat 10.4, Cholesterol 124.8, Sodium 254.7, Carbohydrate 0.7, Sugar 0.1, Protein 46.9

ROASTED RED SNAPPER WITH ROSEMARY



Roasted Red Snapper with Rosemary image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons olive oil
1 whole (3-pound) red snapper, cleaned, scaled
Salt and freshly ground black pepper
1 lemon, halved
1/2 small onion, chopped
1/2 small fennel bulb, chopped
2 sprigs fresh rosemary
1 tablespoon chopped fennel fronds
1 teaspoon chopped fresh rosemary leaves
1 small garlic clove, minced

Steps:

  • Preheat the oven to 400 degrees F.
  • Line a heavy large baking sheet with foil. Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil. Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs. Bake until the fish is just cooked through at the bone, about 40 minutes.
  • Meanwhile, squeeze the remaining lemon 1/2 into a small bowl. Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper.
  • Using a sharp knife, separate the 2 fillets from the backbone. Using a metal spatula, transfer the top fillets to a plate. Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates. Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve.

GRILLED SPANISH-STYLE SNAPPER



Grilled Spanish-Style Snapper image

Make and share this Grilled Spanish-Style Snapper recipe from Food.com.

Provided by DanDrake

Categories     Spanish

Time 32m

Yield 4 serving(s)

Number Of Ingredients 13

4 (8 ounce) red snapper fillets
2 tablespoons olive oil
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
1 teaspoon coarse salt
1 teaspoon black pepper
1 teaspoon coriander
3 plum tomatoes, seeded and chopped
1 cup cilantro leaf, finely chopped
1/2 red onion, chopped
12 green olives, chopped
1 teaspoon red pepper, crushed flakes
1 lime, juice of

Steps:

  • Preheat grill pan to med-hi heat.
  • Drizzle fish with olive oil.
  • Combine spices in a small bowl.
  • Rub fish with spice mixture.
  • Cook fish 5 minutes skin side down first.
  • Turn fish and cook 5-6 minutes longer.
  • Combine salsa ingredients in a small bowl and allow it to marinate until ready to serve.
  • Serve with sangria.
  • Top fish with salsa.

Nutrition Facts : Calories 385.9, Fat 12.3, SaturatedFat 2, Cholesterol 106.4, Sodium 843.6, Carbohydrate 5.7, Fiber 1.8, Sugar 2.2, Protein 60.7

RED SNAPPER BRAISED WITH ROSEMARY, NEW POTATOES, AND GARLIC CONFIT



Red Snapper Braised with Rosemary, New Potatoes, and Garlic Confit image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
1 pound small potatoes, such as ruby crescents, cut into 1/8-inch thick rounds
1 medium onion, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Coarse salt and freshly ground white pepper
1/2 cup extra-virgin olive oil, plus more as needed
20 cloves roasted garlic
1 sprig fresh rosemary
4 (7-ounce) skin-on red snapper fillets
Coarse salt and freshly ground white pepper
3/4 cup dry white wine
2 cups clam broth, plus more as needed
2 ripe tomatoes, peeled, seeded and cut into 1/4-inch dice
16 Kalamata olives, pitted and coarsely chopped (about 1/3 cup)
2 tablespoons roughly chopped fresh flat-leaf parsley
8 thin-sliced rounds lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • Make the potatoes: Heat the oil in an ovenproof 12-inch non-stick skillet over medium-low heat. Add the potatoes and cook, stirring, until soft, about 10 minutes. (The potatoes shouldn't brown.) Add the onion, rosemary, and thyme, and season with salt and pepper. Cook, covered, until the onions soften, about 5 minutes. Transfer the potatoes to bowl and set aside. (The potatoes may be made up to 3 days in advance and refrigerated.)
  • Make the snapper: Heat the oil in the ovenproof skillet over medium heat. Arrange the potatoes in 4 thick mounds in the skillet and scatter the garlic and rosemary around them.
  • Season the snapper with salt and pepper. Place 1 fillet on top of each mound. Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes. Pour in the clam broth. Bring to a boil, cover, and braise in the oven until the snapper is barely opaque in the center, about 7 to 8 minutes.
  • Using a slotted spatula, transfer the potato mounds topped with the snapper to the center of 4 warmed dinner plates. Return the skillet to high heat and boil until lightly thickened, about 2 minutes. Add the tomatoes, olives and parsley and cook for 15 seconds. Taste for balance, adding some olive oil or more clam broth, if desired. Season with salt and pepper. Spoon half the sauce over the fish fillets and pour the rest into a warmed sauce boat. Serve immediately, garnished with the lemon slices, with the sauce passed on the side.

MEDITERRANEAN GRILLED SNAPPER



Mediterranean Grilled Snapper image

Ripe olives add a Mediterranean touch to this herb-accented grilled fish recipe that's perfect for a dinner for two!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 2

Number Of Ingredients 9

3/4 lb red snapper fillets, cut into 2 serving pieces
1 tablespoon olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh rosemary
1 clove garlic, finely chopped
2 tablespoons chopped ripe olives
1/2 small zucchini, sliced (1/2 cup)
1/2 small tomato, chopped (1/4 cup)

Steps:

  • In 8-inch square (2-quart) glass baking dish, place fish. In small bowl, mix oil, lemon juice, basil, rosemary and garlic; pour over fish. Cover; refrigerate 2 hours to marinate.
  • Remove fish from marinade; set aside. Pour marinade into 1-quart saucepan. Add olives, zucchini and tomato to marinade. Cook over medium heat 4 to 5 minutes, stirring occasionally, until zucchini is crisp-tender.
  • Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Place fish, skin sides down, on grill. Cover grill; cook over medium heat 10 to 15 minutes or until fish flakes easily with fork. Spoon tomato olive mixture over snapper.

Nutrition Facts : Calories 240, Carbohydrate 4 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 1 g, TransFat 0 g

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