Best Red Snapper With Carrot Sauce Recipes

RED SNAPPER WITH CARROT SAUCE

Red Snapper with Carrot Sauce image

Carrot juice is packed with beta-carotene, iron, and potassium and makes a nice addition to sauces and dressings.

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

4 skinless red snapper fillets 6 to 8 ounces
coarse salt and ground pepper
1 cup carrot juice
pinch of cayenne pepper
1 teaspoon fresh lemon juice
2 tablespoons of cold unsalted butter
1 thinly sliced scallion

Steps:

Preheat oven to 375 degrees. Coat a rimmed baking sheet with nonstick cooking spray. Season snapper fillets with salt and pepper; place flat side down on sheet. Bake until opaque, 12 to 15 minutes.
Meanwhile, in a small skillet, bring carrot juice to a boil. Reduce heat; simmer until reduced by half, 5 to 8 minutes. Remove from heat; let cool slightly.
Season with salt and a pinch of cayenne pepper. Add lemon juice and butter, cut into small pieces. Stir with a wooden spoon until butter is incorporated. Sprinkle fish with scallion; serve with sauce.

Nutrition Facts : Calories 279 g, Fat 9 g, Protein 41 g

RED SNAPPER WITH RED CURRY CARROT SAUCE FOR TWO

Red Snapper With Red Curry Carrot Sauce for Two image

This recipe makes a generous 2 servings. Place the cooked fish on a bed of white or brown rice and spoon the wonderful carrot sauce on top. I like to use tilapia but use your choice of mild fish. Adapted from Food and Wine's One Dish Meals.

Provided by Cookin-jo

Categories One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 large carrots, peeled and sliced 1/4 inch
1 garlic clove
1 1/4 cups reduced-sodium chicken broth
1/2 cup 2% low-fat milk
2 teaspoons fish sauce
3/4 teaspoon Thai red curry paste
1 teaspoon brown sugar
salt, to taste
1 teaspoon oil
1 lb red snapper fillet
2 tablespoons cilantro, chopped (optional)

Steps:

In a medium saucepan bring carrots, garlic and broth to a boil.
Reduce heat and simmer 10-15 minutes, until carrots are very tender.
Puree this mixture with a stick blender, food processor or regular blender; return to pot.
Add milk, fish sauce, curry paste and brown sugar and bring to a simmer, then add salt to taste.
In a large nonstick frying pan heat oil over medium heat.
Add fish, skin side down if there is a skin.
Cook for a couple of minutes, then turn over and cook until fish is just done.
Cook time will vary according to the thickness of the fish.
Mound cooked rice on plate, top with fish and then sauce.
Sprinkle with cilantro to garnish.

Nutrition Facts : Calories 406.9, Fat 8.4, SaturatedFat 2.2, Cholesterol 111.3, Sodium 712.7, Carbohydrate 14.5, Fiber 2, Sugar 9, Protein 65.7

RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER

Red Snapper with Garlic-Lemon-Dill Butter image

Robust ocean fish seeks tangy, buttery garnish for epicurean adventure. This garnish works well on most types of fish, but it was hatched using red snapper because I had a lemon and a single sprig of dill that needed to be used and the red snapper was the best looking fresh fish in the case. I've done Alaskan sockeye salmon the same way to good effect. Pairs well with pasta or rice, shown with my go-to Fettuccine with Sweet Pepper-Cayenne Sauce from this site, and fresh vegetables.

Provided by canesmojo

Categories Snapper Recipes

Time 35m

Yield 2

Number Of Ingredients 6

Ingredients

4 (4 ounce) red snapper fillets
3 tablespoons butter
2 cloves garlic cloves, minced
1 lemon, juiced
1 sprig fresh dill, or more to taste
salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Place red snapper filets on the prepared baking sheet, skin side down.
Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 1 g, Cholesterol 127.8 mg, Fat 20.3 g, Fiber 0.1 g, Protein 46.3 g, SaturatedFat 11.6 g, Sodium 222.7 mg

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

Ingredients

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.