Best Red Snapper And Heirloom Tomatoes Poached In Olive Oil Recipes

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RED SNAPPER WITH TOMATO AND OLIVES



Red Snapper With Tomato and Olives image

I first tried this recipe when Loblaws changed their name to Loblaws Great Food and they were giving out food samples and recipe cards. It is a very tasty recipe.

Provided by Eldeevee

Categories     Very Low Carbs

Time 30m

Yield 10 serving(s)

Number Of Ingredients 11

25 kalamata olives, rinsed, pitted and roughly chopped
2 1/2 teaspoons capers, rinsed
2 1/2 tablespoons red onions, finely diced
8 plum tomatoes, cut into medium dice
10 large basil leaves, roughly chopped
1/2 cup flat-leaf Italian parsley, roughly chopped
1 1/2 cups extra virgin olive oil
1 teaspoon red pepper flakes
10 (6 ounce) red snapper fillets
6 tablespoons fresh lemon juice (from 2 lemons)
salt and pepper, to taste

Steps:

  • In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tbsp parsley and 1 C olive oil. Season with salt, fresh black pepper and red pepper flakes and let stand at room temperature for 30 minutes.
  • In large fry pan, heat 3T remaining olive oil until hot. Working in batches, season fillets with salt and pepper. Cook on one side until opaque, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining batches wiping pan clean between batches and starting with fresh oil for each batch.
  • Remove fish to a serving platter pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish and garnish with tomato-olive mixture.

RED SNAPPER WITH THYME, TOMATOES, AND OLIVES



Red Snapper with Thyme, Tomatoes, and Olives image

Categories     Olive     Tomato     Bake     Steam     Low Carb     Low Cal     Snapper     Spring     Healthy     Thyme     Bon Appétit

Number Of Ingredients 7

3 large plum tomatoes, coarsely chopped
1 shallot, chopped
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
2 6- to 7-ounce red snapper fillets
10 Kalamata olives or other brine-cured black olives, pitted, halved
Freshly steamed white rice

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.

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.

PERCH OR SNAPPER FILLET WITH TOMATOES AND ONION



Perch or Snapper Fillet With Tomatoes and Onion image

Make and share this Perch or Snapper Fillet With Tomatoes and Onion recipe from Food.com.

Provided by Oolala

Categories     Perch

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 red snapper fillets or 4 perch fillets, skin on
1/2 cup fresh parsley, chopped
4 plum tomatoes, can use vine ripe, chopped
1 small onion, diced
2 ounces lemon juice
salt, to taste
pepper
2 tablespoons olive oil
canola oil, to coat baking dish

Steps:

  • Preheat oven to 325 degrees F.
  • Coat a baking dish with canola oil thoroughly and add the fillets skin side down.
  • Pour the lemon juice over the fish and bake approximately 8 minutes or less, the fish will flake when touched with a fork when done.
  • While the fillets bake, heat a medium saute pan over medium heat and add the olive oil to it.
  • Heat the oil and add the garlic and onions.
  • Once the onions are translucent, add the tomatoes and parsley.
  • Continue to saute for approximately 5 minutes over medium heat.
  • Remove the fillets from the oven and serve with the tomatoes and onions on top.

Nutrition Facts : Calories 302, Fat 9.9, SaturatedFat 1.6, Cholesterol 79.9, Sodium 105, Carbohydrate 5.9, Fiber 1.3, Sugar 2.8, Protein 45.7

RED SNAPPER WITH THYME, TOMATOES AND OLIVES



Red Snapper With Thyme, Tomatoes and Olives image

Leaves of thyme combine with tomatoes to create an instant sauce in this dish. The foil-packet cooking method produces wonderfully flavorful juices; serve the fish over rice to savor every last drop. Can be prepared up to 6 hours ahead and refrigerated before baking. From Bon Appetit.

Provided by Bev I Am

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

3 large plum tomatoes, coarsely chopped
1 shallot, chopped
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
2 red snapper fillets (6- to 7-ounce each)
10 kalamata olives or 10 other brine-cured black olives, pitted, halved
freshly steamed white rice

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.

Nutrition Facts : Calories 387, Fat 19, SaturatedFat 2.8, Cholesterol 79.9, Sodium 294.9, Carbohydrate 6.9, Fiber 1.9, Sugar 2.5, Protein 46

MEDITERRANEAN RED SNAPPER



Mediterranean Red Snapper image

Kalamata olives and/or capers would be lovely additions to this meal. Add them with the cherry tomatoes. You can also use a whole red snapper if you find one that fits in your Dutch oven. I like to use canned or frozen artichoke hearts packed in water, though marinated artichoke hearts packed in herbed olive oil would add another layer of flavor to this meal. And any white wine is fine to use here. I often use a Chenin Blanc or a Sauvignon Blanc simply because those are what I like to drink.

Yield serves 2

Number Of Ingredients 13

Olive oil spray
1/2 cup couscous
1/2 cup white wine
1/2 to 3/4 pound red snapper fillets
1 teaspoon olive oil
1 small lemon, sliced
1/4 small red onion, sliced
2 tablespoons chopped fresh parsley
3 to 6 garlic cloves, chopped
Sea salt and freshly ground black pepper
1 cup canned or frozen artichoke hearts, halved
1/2 head broccoli, cut into florets (about 2 cups)
1 cup halved cherry tomatoes

Steps:

  • Preheat the oven to 450°F.
  • Spray the inside and lid of a cast-iron Dutch oven with olive oil.
  • Pour the couscous into the pot. Add the wine and 1 tablespoon water and stir to coat all the grains and spread them evenly. Lay the red snapper in the pot, skin side down. Drizzle with olive oil and top with the slices of lemon and onion. Sprinkle with half of the parsley and garlic and lightly salt and pepper to taste.
  • Scatter in the artichoke hearts, broccoli, and tomatoes. Sprinkle with the rest of the parsley and garlic.
  • Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
  • Calories: 466
  • Protein: 37g
  • Carbohydrates: 65g
  • Fat: 5g
  • Cholesterol: 42mg
  • Sodium: 42mg
  • Fiber: 11g

OVEN POACHED RED SNAPPER WITH VEGETABLES



Oven Poached Red Snapper With Vegetables image

This recipe can be made with whole red snapper or with fillets. The skeletons are cooked to make fish sauce or use store bought.

Provided by threeovens

Categories     New Zealand

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 lbs red snapper, whole (or fillets)
1/2 cup zucchini, sliced thin
1/2 cup yellow squash, sliced thin
8 sprigs mint
2 cups fish stock
1 cup dry white wine
2 tablespoons butter
4 tablespoons olive oil
1 ounce lemon juice
1 tablespoon of fresh mint
salt & freshly ground black pepper

Steps:

  • Fillet the red snappers and set aside, or buy snapper fillets (easier). Cut 1 tablespoon mint leaves into strips using chiffonade style of cutting. Roll leaves lengthwise and slice into thing strips; set aside. Place snapper skeletons in a saucepan and cover with water, add a pinch of salt and simmer for 45 minutes, then strain to make fish sauce. Or use store bought fish sauce (easier).
  • Preheat oven to 400°F Arrange fillets in a baking dish and season with salt and pepper. Top with zucchini, squash, mint sprigs, fish broth, white wine, butter and olive oil. Bake 10-12 minutes, or until fish is cooked through (test with fork that it is flaky). Remove fillets and vegetables to serving dish, discarding mint sprigs.
  • Pour cooking liquid into a saucepan and reduce until it thickens slightly. Remove from heat and add lemon juice and mint strips (chiffonade). Pour over fillets and serve. Garnish with additional fresh mint.

Nutrition Facts : Calories 529.9, Fat 24.1, SaturatedFat 6.6, Cholesterol 121.6, Sodium 420.5, Carbohydrate 3.1, Fiber 0.4, Sugar 1.5, Protein 61.5

SAUTEED RED SNAPPER WITH BASIL OIL AND SUNDRIED TOMATOES



Sauteed Red Snapper with Basil Oil and Sundried Tomatoes image

Provided by Food Network

Yield 4 Servings

Number Of Ingredients 9

4 five ounce pieces of red snapper fillet, skin on, but with all pin bones removed
2 tablespoons olive or vegetable oil
Salt and freshly ground black pepper to taste
1 clove garlic, finelyminced
1/4 cup sundried tomatoes, soaked in hot water, drained, and julienne
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh oregano leaves
3 tablespoons finely chopped shallots
4 teaspoons basil flavored olive oil

Steps:

  • Season the snapper fillets with salt and pepper. Preheat a saute pan with the olive oil until the oil is hot, 1 to 2 minutes. Add the snapper to the hot pan, flesh side down, and cook over medium heat 4 to 5 minutes. Turn to cook the skin side an additional 3 to 4 minutes. The fillets will curl inwards briefly, but once they have cooked for a minute, they will begin to relax and lay flat again, allowing you to cook the skin side to a crispy texture.
  • Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add the sundried tomatoes, garlic, and shallots, and saute together for 2 minutes. Add the fresh herbs to the pan. Stir quickly, just to heat the herbs enough to release their aromas. Pour the sundried tomato and herb mixture over the snapper. Then drizzle a teaspoon of basil oil over each fillet and around the dish.

RED SNAPPER WITH BLACK OLIVES, CAPERS, AND TOMATOES



Red Snapper with Black Olives, Capers, and Tomatoes image

Provided by Michael Schlow

Categories     Fish     Herb     Olive     Onion     Tomato     Sauté     Dinner     Seafood     Snapper     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 13

25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped
2 1/2 teaspoons bottled capers, rinsed
2 tablespoons plus 1 1/2 teaspoons red onion, finely diced
8 ripe plum tomatoes, cut into medium dice
10 large basil leaves, roughly chopped
1/2 cup plus 3 tablespoons fresh Italian flat-leaf parsley, roughly chopped
1/2 cup extra-virgin olive oil
1 tablespoon plus 2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper plus more to taste
1 teaspoon red pepper flakes
10 (6-ounce) red snapper fillets, skin on
1 cup canola oil
6 tablespoons fresh lemon juice (from 2 lemons)

Steps:

  • In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tablespoons parsley, and olive oil. Add 2 teaspoons salt, 1/2 teaspoon pepper, and red pepper flakes, and let stand at room temperature 30 minutes.
  • Holding very sharp paring knife at 30-degree angle from fillets, cut 2 diagonal slits through skin and partially into flesh, making slits 1/2 inch apart.
  • In large heavy skillet over high heat, heat 1/3 cup canola oil until hot but not smoking. Working in 3 batches, sprinkle fillets with 1 tablespoon salt and 1 teaspoon pepper and place skin-side down in hot pan. Saué until skin is rich golden brown, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining two batches in same manner, wiping pan clean between batches and starting with fresh oil for each batch.
  • After removing last batch of fish, pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish, then sprinkle with remaining 1/2 cup parsley. Garnish with tomato-olive mixture.

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.;

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