Best Red Snapper With Veggies Recipes

30 BEST WAYS TO COOK SNAPPER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

OVEN ROASTED RED SNAPPER WITH LEMON, TOMATOES AND BASIL

Steps:

• Clean the fish by removing the gills and the small belly flap, slice all the vegetables thin.
• On the bottom of a long gratin dish place the sliced fennel cover with the fish. Cover the fish with the slices of tomatoes, lemon slices, leaves of basil, add the broth and season to taste. Cook the fish in a 450 degrees oven for about 20 minutes. Drain off some of the natural juices, add to a blender and drizzle with olive oil to emulsify. Drizzle back over fish and serve as-is.

RED SNAPPER COOKED EN PAPILLOTE WITH JULIENNED VEGETABLES

Steps:

• On the thickest part of each side of the snappers, cut a 1/2-inch-thick incision along its length. Season the snappers inside and out with salt and pepper and tuck 3 tarragon sprigs inside each fish's body cavity.
• Cut 6 pieces of aluminum foil, each large enough to completely enclose each fish. Preheat the oven to 450 degrees F.
• Arrange half of the julienned vegetables in beds in the center of each piece of foil and place a fish on top. Drizzle the fish generously with olive oil. Arrange the remaining vegetables on top, then cover with lemon slices and the remaining herbs.
• Close the foil around each fish, double pleating the edges together to form airtight packages. Place the packages on a baking sheet and bake them until they have puffed up like balloons, about 15 minutes.
• Serve each foil package on a dinner plate. Let each guest carefully open the package to eat the fish, easing the fillets off the bone along the top incision and then pulling out the spine and ribs in a single piece.

BAKED SNAPPER WITH VEGETABLES

Steps:

• Preheat oven to 375 degrees. On a large piece of foil, drizzle olive oil and top with fish fillets. Top with leeks and red pepper. Season with dried tarragon, salt and pepper. Splash fish with 3-4 tablespoons wine. Fold foil up into a package and place on baking sheet. Bake for 20 minutes

SESAME CRUSTED RED SNAPPER WITH GINGER DRESSED SNAPPY VEGGIES AND CURRY COUSCOUS WITH ALMONDS

Steps:

• In a salad bowl, combine the ginger, jalapeno, vinegar, salt and pepper. In a slow steady steam, whisk in 3 tablespoons of vegetable oil. Add the radish, cucumber, yellow pepper and toss to coat. Let the veggies sit and marinate at room temperature while you prepare the sesame crusted snapper.
• Place a medium saucepan on the stove. Add the sliced almonds and toast over moderate heat then remove from pan and reserve. Return pan to stove top and add the chicken broth, 1 tablespoon of vegetable oil -- just eyeball it, curry powder and cinnamon. Raise heat and bring broth up to a boil. When it boils, add couscous to the pot and stir to combine. Cover the pot and turn off the heat and let the couscous stand until ready to serve.
• With a sharp paring knife, score the skin side of the snapper fillets by slashing 3, 1/8- inch thick cuts across the width of the fish. Season both sides of the fish with salt and pepper. Sprinkle and then gently press the sesame seeds onto both sides of the fish. Heat a nonstick large skillet over medium-high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Once the pan is hot, add the seasoned fish to the skillet skin side down. Saute the snapper for 4 minutes and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula. Flip the fillets and continue to cook on the second side for 3 minutes or until the fish is cooked through and opaque. While the fish is cooking on the second side, finish off the ginger dressed snappy veggies and prepare the couscous.
• To the marinating vegetables, add the watercress and basil. Toss to combine.
• Remove the lid on the couscous. Add scallions and toasted almonds and fluff couscous with a fork.
• To serve, distribute the snappy veggies between 4 plates and top with the sesame crusted snapper; serve the couscous alongside.

CRISPY RED SNAPPER "CHINESE STYLE"

Steps:

• Make the sauce: Put the soy sauce, fish sauce, plum wine, sugar, garlic, jalapeno, ginger, lemongrass, and water in a bowl and stir together; set aside.
• While you make the vegetables, pour enough oil to submerge the snapper into a wide, deep, heavy-bottomed pot. You will need at least a quart, depending on the width of the pot and the thickness of the fish. Heat the pot over medium-high heat to 370 degrees F.
• Make the vegetables: Heat 2 tablespoons canola oil in a skillet over medium-high heat. Add the sliced ginger and sausage and cook until the sausage begins to give off its fat, about 5 minutes. Add the mushrooms and cook until they begin to give off their liquid, adding more oil if necessary. Add the tomatoes, scallions, carrot, leek, and chile, and cook until just soft, about 2 to 3 minutes. Remove the pan from the heat, cover, and keep the vegetables warm.
• Fry the fish: Score the snapper 4 times from top to belly, starting about 3 inches behind the head and making the last slash about 2 inches from the tail; take care not to cut into the flesh. When the oil is almost hot enough, dredge the snapper in the flour, shaking off any excess. Skewer the fish from head to tail with a metal skewer, curving the fish as needed. Slowly carefully add the fish to the pot and fry until cooked through and moist at the bone on the head end, approximately 10 to 15 minutes.
• To serve: Spread some sauce onto a fish platter and place the fish on top; spoon the vegetables over the fish. Present at the table, cutting individual portions there, and garnishing with pea sprouts. Serve the extra sauce on the side.

RED SNAPPER AND SUMMER VEGETABLES BAKED IN FOIL ON A SALAD

Steps:

• Preheat the oven to 350°.
• In a medium bowl, combine the vegetables with the olive salad, garlic, Italian seasoning, 1 teaspoon of the salt, and 2 tablespoons of the olive oil.
• Mix together to combine.
• Season the fish generously on both sides with the Emeril's Original Essence.
• Fold each piece of aluminum foil in half.
• Open each folded piece and place 1/4 of the vegetable mixture just below the crease and in the center of each foil square.
• Place a snapper filet on top of the vegetables.
• Drizzle each fillet with 1/2 a tablespoon of lemon juice and 1 tablespoon of the olive oil.
• Fold the foil over the fillet and tightly crimp the edges to form a seal.
• Place the pouches on a sheet pan and place in the oven to bake for about 25 minutes.
• While the fish bakes, in a large mixing bowl, combine the frissee, baby spinach, endive and red onion.
• Season the lettuce with salt and cracked black pepper, and toss to combine.
• Divide the lettuces among 4 entrée plates.
• Remove the fish from the oven.
• Combine the shallots, vinegar and mustard in a medium bowl set over a plate covered by a dishtowel to prevent the bowl from moving while whisking.
• Whisk the mixture while gradually adding the remaining 1/3 cup of the olive oil.
• Gently pierce each fish packet and whisk the juices into the vinaigrette.
• Season the vinaigrette with salt and pepper.
• Place the fish and vegetables over each salad.
• Divide the vinaigrette evenly over the 4 salads and serve immediately with crusty bread.

OVEN POACHED RED SNAPPER WITH VEGETABLES

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.

OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS

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.

CRUMB-COATED RED SNAPPER

Steps:

• In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.