Best Red Snapper With Rosemary Recipes

Garlic and Rosemary Grilled Snapper image

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.

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.

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.;