Best Red Snapper à La Niçoise Recipes

ROMAN-ESCO (ITALIAN ROMESCO) WITH RED SNAPPER

Steps:

• Place peppers and coarsely chopped tomato in food processor with bread, pine nuts, garlic, rosemary, chopped parsley and vinegar. Turn processor on and stream in 1/4 to 1/3 cup extra-virgin olive oil to form a thick sauce.
• Place 2 tablespoons olive oil into a shallow saute pan and add the rosemary sprig. This will infuse the oil before adding the fish.
• Season snapper with salt and pepper and score skin side with cross hatches. Dredge the fish in flour and cook in the rosemary-infused olive oil for 7 to 8 minutes until crispy and golden on both sides. Serve fish in a pool of the sauce.

PAN SEARED RED SNAPPER

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

RED SNAPPER à LA NIçOISE

Steps:

• Preheat oven to 400°F. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add fennel; cook until almost tender, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Transfer fennel to bowl (do not clean skillet).
• Heat 1 tablespoon oil in same skillet over high heat. Add tomatoes and next 6 ingredients; sauté 2 minutes. Mix in stock.
• Spoon half of fennel into 15 x 10 x 2-inch glass baking dish. Top with fish, then remaining fennel. Spoon tomato mixture over. Bake until fish is just opaque in center, about 20 minutes.

RED SNAPPER

Steps:

• Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
• Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
• Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.

VERACRUZ-STYLE RED SNAPPER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
• Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
• Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
• Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
• Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

RED SNAPPER A L' ORANGE

Steps:

• Combine salt, pepper, juice, rind, and oil.
• Place fish in single layer in an oiled oven ready dish.
• Pour sauce on top.
• Sprinkle with nutmeg.
• Bake at 350 for 20-30 minutes or until fish is cooked.