Best Red Snapper In A Bag Recipes

Baked Moroccan Snapper in a Bag image

Provided by Marlitt

Categories Moroccan

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons cumin seeds
1 tablespoon lemon juice
1 tablespoon honey
1 1/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper, fresh ground
1 1/2 lbs red snapper, whole fish
4 shallots, chopped
1/3 cup Italian parsley, chopped
1 1/4 cups boiling water
1 teaspoon salt
2 tablespoons butter
1 1/2 cups couscous
1 medium red pepper, chop fine
1 small Spanish onion, chop fine
10 ounces corn kernels, drained
1/2 cup currants

Steps:

Combine coriander, cumin,lemon juice, honey, oil, salt and pepper in bowl, mix well.
Make 3 diagonal incisions (3-4cm long) on both sides of the fish.
Place a Tbsp of spice paste in fish cavity, coat both sides with remaining spice paste. Place fish in a large oven cooking bag, sprinkle with shallots & parsley.
Seal bag with a tie, prick a few holes just below the tie.
Place fish on baking tray, bake in moderate over (180C)or 375F about 20 mins or until just cooked through.
Serve with couscous.
Couscous:.
Combine water, salt, butter & couscous in heatproof bowl. Cover, stand 10 mins or until water is absorbed.
Stir in remaining red bell pepper, spanish onion,corn, and currants or raisins.

Nutrition Facts : Calories 683.6, Fat 14.9, SaturatedFat 5.1, Cholesterol 78.4, Sodium 1335.1, Carbohydrate 92, Fiber 7.9, Sugar 18.6, Protein 47.9

Red Snapper in a Packet image

Provided by EnjoyingLife

Categories < 60 Mins

Time 50m

Yield 4 packets, 4 serving(s)

Number Of Ingredients 13

1 cup couscous
1 (2 lb) whole red snapper, cleaned, head on
2 teaspoons salt, plus pinch for couscous
1/2 teaspoon fresh ground black pepper
1 small bunch fresh oregano
1 small bunch fresh parsley
1 whole lemon, thinly sliced
1 cup thinly sliced red onion
2 teaspoons minced garlic
1 cup halved grape tomatoes
1 cup drained and quartered artichoke heart
1/2 cup white wine
1 tablespoon butter

Steps:

Preheat oven to 425 degrees F.
Rinse couscous in fine mesh strainer, under cold water, lay out on parchment lined baking sheet and sprinkle with pinch of salt. Set aside. Cut parchment paper into 15 by 48-inch sheet. Fold in 1/2 and lay on baking/cookie sheet. Unfold and lay snapper diagonally on sheet pan on top of 1 layer of parchment. Salt and pepper fish, inside and out. Place herbs inside cavity of fish along with 1/2 of lemon, and 1/2 of red onion. Arrange couscous next to fish on all sides. Put garlic, and remaining lemon and red onion on fish and lay tomatoes and artichoke hearts around outside of couscous, creating somewhat of a wall. Pour wine over fish and dot with butter. Fold over edges of parchment paper, stapling if necessary, to create and almost airtight seal. Bake in oven for 30 minutes. Carefully open and serve (be aware of bones in the fish).

Nutrition Facts : Calories 493.6, Fat 6.5, SaturatedFat 2.6, Cholesterol 91.8, Sodium 1479.2, Carbohydrate 48.2, Fiber 6.8, Sugar 2.4, Protein 54.8

Saffron Cilantro Snapper in a Bag image

Provided by BGreenstone

Categories < 60 Mins

Time 33m

Yield 2 serving(s)

Number Of Ingredients 9

2 red snapper fillets
1 tomatoes, seeds removed & chopped
1 lemon, sliced
1/3 cup green onion
1 bunch cilantro, roughly chopped
1/4 cup white wine
1/2 teaspoon saffron
4 sprigs fresh thyme
salt & pepper

Steps:

Preheat oven to 400º.
For each serving: fold long sheet of parchment paper in half, place fish filet in middle on one side of the crease.
Cover each serving with 1/2 of the Cilantro, 1/2 of the Green Onions, 1/2 chopped Tomato.
Drizzle a dash (1/8 cup) of White Wine over each filet, and then place two sprigs of Thyme on top.
Sprinkle a pinch of Saffron - you don't need much.
Squeeze some lemon juice over it, and cover with two slices of Lemon.
Salt and Pepper to taste (don't over salt!).
Fold the paper over the fish and then crinkle up the edges to form the letter D.
Place on a baking sheet and cook @ 400º for 18 minutes.

Nutrition Facts : Calories 270.5, Fat 3.2, SaturatedFat 0.7, Cholesterol 79.9, Sodium 111.8, Carbohydrate 7.8, Fiber 2.4, Sugar 3.1, Protein 46.2