Best Red Snapper With Fava Bean Puree Recipes

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SNAPPER WITH TRUFFLED FAVAS AND CROSNES



Snapper with Truffled Favas and Crosnes image

Provided by Emeril Lagasse

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 9

1 cup crosnes
2 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons butter
1/4 cup water
1 cup fava beans, blanched and peeled* (See Cook's Note)
2 tablespoons truffle oil
2 (6-ounce) snapper fillets
Flour, for dredging

Steps:

  • Wash the crosnes by soaking them in water and scrubing gently with a vegetable brush, taking care to get all dirt and sand out of the nooks and crannies.
  • Heat olive oil over medium-high heat in a heavy pan. Add the crosnes, season with salt and pepper, stir, and cook for 5 minutes. Add butter and water, reduce heat to a simmer, and cook for about 10 more minutes or until tender. Add fava beans and heat through. Remove from heat and drizzle with truffle oil.
  • Heat olive oil in a medium skillet. Dredge snapper in flour and saute until cooked through and slightly golden, about 3 minutes per side.
  • Divide favas and crosnes among 2 plates. Top with snapper and serve.

RED SNAPPER PUTTANESCA



Red Snapper Puttanesca image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 11

One 1 to 1 1/2-pound red snapper, cleaned, gutted and fins removed
Kosher salt
4 stems rosemary
3 stems oregano
1/2 orange, sliced (about 3 slices)
2 tablespoons capers
1 orange bell pepper, cut into 1/2 inch strips
1 red bell pepper, cut into 1/2 inch strips
1/2 red onion, cut into thin strips
1/2 teaspoon red pepper flakes
Olive oil

Steps:

  • Preheat the oven to 400 degrees F. Position a rack in the top third of the oven.
  • Dry the snapper very well inside and out. Score the skin twice on each side. Season inside and out with 1 1/4 teaspoons salt. Stuff the cavity with the rosemary, oregano and orange slices and close the belly around the filling.
  • On a rimmed baking sheet, toss together the capers, orange and red bell peppers, onions, red pepper flakes, 1 tablespoon olive oil and 1/2 teaspoon salt. Place the fish in the middle of the vegetables and rub the skin with 1 tablespoon olive oil.
  • Roast until the fish is cooked through and tender when pierced with a fork, 25 to 30 minutes. Transfer to a platter to rest.
  • Add the roasted vegetables to a blender; puree until smooth.
  • Using a butter knife, cut the top fillet away from the fish by following the spine down the center of the fish. Remove the fillet with a fork. Flip the fish and repeat on the other side.
  • Serve the fillets with the spicy roasted pepper puree.

RED SNAPPER WITH FAVA BEAN PUREE



Red Snapper with Fava Bean Puree image

Provided by Giada De Laurentiis

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 6

4 cups low-sodium chicken stock
3 pound fresh fava beans, shelled or 1 pound frozen lima beans, thawed
3 tablespoons chopped fresh mint leaves
Salt and freshly ground black pepper
4 (6-ounce) center-cut red snapper fillets
Olive oil, for frying

Steps:

  • In a medium saucepan, bring the stock to a boil over medium-high heat. Add the beans. Reduce the heat to low, and simmer until the beans are tender, about 5 to 8 minutes. Drain the beans and reserve 1 cup of stock. Place the drained beans and reserved stock in a blender or food processor. Add the mint and blend until smooth. Season with salt and pepper, to taste.
  • In a large skillet, heat enough oil to fill the pan 1/4-inch deep, over medium-high heat. Season the fish with salt and pepper on both sides. Cook for 3 to 4 minutes each side until brown and the center is just opaque.
  • Divide the fava bean puree between 4 serving plates. Place a filet of red snapper on top of the puree. Serve immediately.

RED SNAPPER WITH FAVA BEAN PURéE



Red Snapper with Fava Bean Purée image

I love the look, flavor, and textures of this delicate and pretty dish. It's a perfect way to spotlight the flavors of spring, when fava beans are in season. Other times of the year you can substitute frozen lima beans for the favas; either way the purée is bright from the mint and satisfies your starch cravings. Just be careful not to overcook the beans, as they can turn an unattractive gray. Red snapper, with its pinkish hue, is a quite flavorful white fish that works perfectly with the fava beans. Finish it off with a drizzle of really good-quality extra-virgin olive oil.

Yield 4 servings

Number Of Ingredients 6

4 cups (1 quart) low-sodium chicken broth
3 pounds fresh fava beans, shelled, or 1 1/2 pounds frozen lima beans, thawed
3 tablespoons chopped fresh mint leaves
Salt and freshly ground black pepper
3 tablespoons olive oil
4 (6-ounce) center-cut red snapper fillets

Steps:

  • In a medium saucepan, bring the broth to a boil over medium-high heat. Add the beans. Reduce the heat to low and simmer until the beans are tender, 5 to 8 minutes. Drain the beans and reserve 1 cup of the broth. If using fava beans, when the beans are cool enough to handle, pop them out of their outer pods, discarding the pods. Combine the fava or lima beans and reserved broth in a blender or food processor. Add the mint and blend until smooth. Season with salt and pepper.
  • In a large skillet, heat the olive oil over medium-high heat. Season the fish with salt and pepper on both sides. Cook for 3 to 4 minutes on each side, until brown and the center is just opaque.
  • Divide the fava bean purée among 4 serving plates. Place a fillet of red snapper on top of the purée. Serve immediately.

COCONUT-JALAPENO RED SNAPPER WITH BANANA BLACK BEAN PUREE



Coconut-Jalapeno Red Snapper With Banana Black Bean Puree image

Make and share this Coconut-Jalapeno Red Snapper With Banana Black Bean Puree recipe from Food.com.

Provided by Absarunnin

Categories     < 30 Mins

Time 25m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1/4 cup shallot, minced
1 garlic clove, minced
3/4 cup thinly sliced banana (1 banana)
1 cup canned black beans, rinsed and drained
1/2 cup vegetable broth
1 tablespoon lime juice
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1 cup shredded carrot
1 cup coconut milk
2 teaspoons chili powder
1/4 teaspoon salt
2 jalapenos, minced
4 (6 ounce) red snapper fillets, skinned

Steps:

  • Puree: heat oil in skillet over medium heat.
  • Add shallots and garlic; cook 2 minutes.
  • Add banana; cook 2 minutes, stirring occasionally.
  • Stir in beans, 1/4 C broth, juice, cumin, and salt; cover and simmer 5 minutes.
  • Place banana mixture and remaining 1/4 C broth in a food processor; process until smooth.
  • Snapper: combine carrot, milk, chili powder, salt, and jalapeños in a large skillet over medium-high heat; bring to a simmer.
  • Add fish to pan; cover and simmer 7 minutes on each side.

Nutrition Facts : Calories 488.7, Fat 19.1, SaturatedFat 12.7, Cholesterol 79.8, Sodium 690.1, Carbohydrate 28.9, Fiber 8, Sugar 9.7, Protein 51.5

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