Best Salsa Snapper Recipes

ROASTED RED SNAPPER WITH CHERRY TOMATO SALSA

Steps:

• Preheat oven to 400°F. Whisk oil, 1 tablespoon basil and lime juice in medium bowl to blend. Transfer 1 1/2 tablespoons dressing to small bowl and reserve for fish. Mix remaining 1 tablespoon basil, tomatoes, onion, jalapeño and honey into dressing in medium bowl. Season salsa with salt and pepper.
• Lightly brush small baking sheet with oil. Sprinkle both sides of fish with salt and pepper. Arrange fish on prepared sheet; brush with reserved 1 1/2 tablespoons dressing. Roast fish until just opaque in center, about 10 minutes. Transfer fish to 2 plates. Spoon salsa alongside and serve.

GRILLED RED SNAPPER WITH TROPICAL FRUIT SALSA

Steps:

• Preheat a grill.
• Place the red snapper fillets in a shallow dish and reserve. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
• Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.

MAYA CITRUS SALSA WITH RED SNAPPER

Steps:

• Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
• Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.

RED SNAPPER WITH MANGO SALSA

Steps:

• Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
• In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
• Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
• To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
• Mango Salsa:.
• Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.

KEVIN NURSE'S JERK RED SNAPPER AND ISLAND SALSA

Steps:

• Preheat grill.
• Put all the spices, garlic, scallions, peppers, lime juice, salt, to taste, and a dash of soy sauce in a blender. Combine ingredients with oil to make a paste. Score the fish, and then rub the marinade into the fish. Place in a resealable plastic bag and refrigerate for 30 minutes. Remove the snapper from the bag and place on a greased grill, cooking each side for 7 minutes without flipping.
• While the fish is cooking, brush the zucchini with oil, and season with salt and pepper. Put zucchini slices and whole bell peppers on grill, cooking until the zucchini is tender and red pepper blackened. Set zucchini aside and let the red pepper steam in a covered bowl for a few minutes before removing the skins. Serve vegetables with the whole fish, garnished with Island Salsa.
• Combine the chopped the fruit and onion in a bowl. Stir in the red wine vinegar and cilantro. Then add salt and pepper, to taste. The salsa will be served on the side to cool off the spice of the fish.

GRILLED SPANISH-STYLE SNAPPER WITH TOMATO AND GREEN OLIVE SALSA

Steps:

• Preheat grill pan or indoor electric grill to medium high heat. Drizzle snapper with extra-virgin olive oil. Combine spices in a small bowl. Rub fish with spice mixture. Cook fish 5 minutes skin side down first. Turn fish and cook 5 to 6 minutes longer.
• Combine salsa ingredients in a small bowl and allow it to marinate until ready to serve.
• To serve, plate spiced snapper with a generous serving of salsa. Sangria makes a wonderful beverage for this meal.

WET RUB RED SNAPPER TACOS WITH AVOCADO-PAPAYA SALSA, SOUR CREAM AND TOMATILLO CHIPOTLE SALSAS

Steps:

• Whisk together the juices, oil, ancho powder, garlic and salt and pepper, to taste, in a small bowl and let stand 10 minutes at room temperature.
• Preheat grill to medium.
• Brush some of the wet rub on each side of the fillets and season them with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove from the grill, let rest 5 minutes and flake into large pieces with a fork. Serve wrapped in the tortillas with the cabbage, cilantro, Relish and Salsas. Garnish plates with lime wedges.
• Combine avocados, papaya, onion, chile, lime juice, oil, honey and salt and pepper, to taste, in a medium serving bowl. Fold in the cilantro until combined and serve at room temperature.
• Preheat oven to 375 degrees F. In a large bowl, add 3 tablespoons oil, the tomatillos, onion, and garlic and season with salt and pepper. Toss until the tomatillos are well coated. Place in a roasting pan and roast, in the preheated oven, until soft and golden brown, about 20 to 25 minutes.
• Place the tomatillos, onions, garlic, chipotle, lime juice, and spinach in a food processor and blend until smooth. With the motor running, slowly add the remaining 1/2 cup olive oil and season with honey and salt and pepper, to taste. Remove to a serving bowl and serve at room temperature.
• In a medium bowl combine the tomatoes, onion, garlic, and chile. In a separate bowl whisk together the vinegar, canola oil, sour cream, and salt and pepper, to taste. Toss the tomato mixture with the dressing. Place in a serving bowl and top with chopped cilantro.;

BROILED RED SNAPPER WITH ZA'ATAR SALSA VERDE

Steps:

• Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden and fragrant, about 3 minutes. Transfer to a cutting board. Let cool, then coarsely chop.
• Heat broiler. Season flesh side of snapper fillets with salt and pepper, then sprinkle with coriander. Drizzle 2 Tbsp. oil onto a small rimmed baking sheet and place fish, flesh side down, on top. Drizzle skin side with 2 Tbsp. oil; season with salt and pepper. Broil until skin is crisp and browned and flesh is cooked through, 8-10 minutes. Remove fish from broiler and let rest 5 minutes.
• Meanwhile, mix together cilantro, parsley, garlic, za'atar, red pepper flakes, and remaining ½ cup oil in a small bowl; season salsa verde with salt and pepper.
• Transfer fish to a platter, placing skin side up. Stir lemon juice, banana peppers, and pine nuts into salsa verde and spoon over fish.

BAKED SNAPPER WITH PEACH-MANGO SALSA

Steps:

• preheat oven to 400-season fish with s&p place on baking sheet top with salsa, bake 12-14 minutes top with the fresh fruit, sprinkle on cilantro

SNAPPER WITH BELL PEPPER SALSA

Steps:

• To make the salsa, combine bell pepper, avocado, jalapeno, onion, lime juice, parsley, and 1 teaspoon oil in a medium bowl; season with salt and pepper and set aside.
• In a large nonstick skillet, heat the remaining tablespoon oil over medium-high. Place snapper, skin side down, in skillet; season with salt and pepper. Cook until skin is golden, 3 to 4 minutes. Turn over and cook until opaque throughout, 1 to 2 minutes more.
• Divide salsa evenly among 4 serving plates; top with snapper, skin side down. Garnish with lime wedges.

BAKED SNAPPER & TROPICAL SALSA

Steps:

• Mix salsa, pineapple and mango.
• Place spinach evenly in 13x9-inch baking dish; top with fillets. Spoon 2 Tbsp. of the salsa mixture over each fillet; cover with foil. Set remaining salsa mixture aside for serving with fish.
• Bake at 450°F for 15 minutes or until fish flakes easily with fork. Serve with reserved salsa mixture.

CRISPY SNAPPER TACOS WITH AVOCADO AND TROPICAL-FRUIT SALSA

Steps:

• Heat 6 cups oil in a deep large saucepan over moderately high heat until a deep-fat thermometer registers 375°F, then fry taco shells, 2 at a time, turning occasionally, until a shade darker, about 1 minute. Transfer to paper towels to drain and season with salt.
• Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing.
• Season fish with salt and pepper. Heat remaining 3 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté scallions, stirring, 1 minute. Add fish and sauté, stirring occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and gently toss fish with chipotles.
• Toss arugula with dressing and salt and pepper to taste.
• Fill taco shells with arugula, fish mixture, and salsa.

RED SNAPPER WITH CITRUS SALSA

Steps:

• Toss oranges, lemon, shallot, chile, cilantro, lime zest and juice, oil, honey, and 1/8 teaspoon each salt and pepper in a bowl. Let stand at room temperature 15 minutes, gently stirring occasionally.
• Fill a wok or large pot with 1 inch of water. Bring to a boil. Line bottom basket of a 10-inch, 2-tiered round bamboo steamer with parchment paper. (Alternatively, use two pots fitted with steamer inserts.) Season fish using remaining 1/8 teaspoon each salt and pepper. Arrange in a single layer in bottom basket. Cover, and set over boiling water. Steam until fish is almost cooked through, about 5 minutes. Put spinach into top basket, and set over bottom basket. Steam until spinach is bright green and just wilted, about 2 minutes more.
• Divide spinach among 4 plates. Top each with fish and 1/2 cup salsa. Serve remaining salsa on the side.

BLACKENED RED SNAPPER WITH FRESH SALSA

Steps:

• 1. In a medium bowl, combine all ingredients for salsa.
• 2. Refrigerate for a minimum of 4 hours or overnight.
• 3. In a large non-stick skillet heat olive oil over medium heat.
• 4. While the skillet is warming, sprinkle the fillets with the fish seasoning generously on both sides. (I usually have seasoning leftover but it's great on chicken, or shrimp too.)
• 5. Let the fish cook for 5 minutes on each side.
• 6. Snapper is a very flaky fish so use a fish spatula to turn them gently. If they break it's not the end of the world... they will still taste amazing!
• 7. I like to serve the snapper over pasta with the salsa over the top. Any remaining juice from the salsa I spoon over each of the fillets. Enjoy!

JERK RED SNAPPER AND ISLAND SALSA

Steps:

• Put all the spices, garlic, scallions, peppers, lime juice, salt, to taste, and a dash of soy sauce in a blender. Combine ingredients with oil to make a paste. Score the fish, and then rub the marinade into the fish. Place in a resealable plastic bag and refrigerate for 30 minutes. Remove the snapper from the bag and place on a greased grill, cooking each side for 7 minutes without flipping. While the fish is cooking, brush the zucchini with oil, and season with salt and pepper. Put zucchini slices and whole bell peppers on grill, cooking until the zucchini is tender and red pepper blackened. Set zucchini aside and let the red pepper steam in a covered bowl for a few minutes before removing the skins. Serve vegetables with the whole fish, garnished with Island Salsa. Island Salsa: 4 ounces mango, chopped 4 ounces pineapple, chopped 1 star fruit, chopped 2 ounces red onion, chopped 2 tablespoons red wine vinegar 1 tablespoon freshly chopped cilantro leaves Kosher salt and freshly ground black pepper Combine the chopped the fruit and onion in a bowl. Stir in the red wine vinegar and cilantro. Then add salt and pepper, to taste. The salsa will be served on the side to cool off the spice of the fish.

RED SNAPPER WITH MANGO SHRIMP SALSA

Steps:

• Prepare the grill to make a hot fire.
• To prepare the Mango Shrimp Salsa, heat the 2 tablespoons of oil in a medium skillet, over medium heat. Add the shallots and garlic. Saute 2 to 3 minutes, then add the shrimp. Saute 2 to 3 minutes more, or until the shrimp turns pink.
• Add the fruit juices, chilies, tomatoes, and tomatillos. Cook just long enough to warm the tomatoes and combine the ingredients. Remove from heat and gently stir in the mango and cilantro. Season with the salt and pepper. Set aside.
• Coat the fish with the 2 teaspoons of oil on both sides. Season with salt and pepper.
• (Rub the grill with additional oil to prevent the fish from sticking.) Grill the fish on one side about 5 minutes or less. Using a metal spatula, carefully turn the fish and grill about 3 minutes or less, depending on the thickness of the fish.
• Spoon the warm salsa over the grilled fish and garnish with sprigs of cilantro.

GRILLED JERK-RUBBED SNAPPER WITH AVOCADO SALSA

Steps:

• Coat each snapper with 1/4 cup jerk marinade
• Place on a hot, clean grill. Cook for 8 to 10 minutes on each side. Serve with the Avocado Salsa.
• Puree all ingredients in a blender until smooth. Reserve.
• Combine all ingredients together and spoon over snapper when they are cooked.

MAYAN CITRUS SALSA (XEC) WITH RED SNAPPER

Steps:

• Heat oven to 450 degrees F.
• Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, chopped habanero, and salt.
• Put oil in a nonstick or cast-iron skillet over medium-high heat. A minute later, add fish, skin-side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with Mayan citrus salsa (xec), immediately.

RED SNAPPER TACOS WITH TOMATILLO SALSA

Steps:

• Combine cumin, 1 teaspoon salt, cayenne and garlic in a mortar or small food processor. Pound or process to a paste. Stir in 1/2 tablespoon oil. Dry fish. Rub with 1 tablespoon oil. Cut 3 to 4 diagonal slashes on each side. Use half the spice paste to rub into slashes and cavity of fish. Set aside 30 minutes to 1 hour.
• Heat broiler. Broil chiles, tomatillos and onion until browned. Remove stems and seeds from chiles, and skin and cores from tomatillos. Place in food processor with broiled onion, cilantro and remaining spice paste. Pulse until fairly fine. Add allspice, remaining olive oil and salt to taste. Set aside.
• Turn oven to 500 degrees. Place fish on a foil-lined baking sheet and bake 15 minutes. Turn off oven. Leave fish 10 more minutes or until ready to serve, up to 45 minutes more. Peel off skin, remove bones and place chunks of fish on serving platter. Drizzle with juice of lime. Steam tortillas or microwave them for 1 minute, wrapped in damp paper towels.
• To serve, spread a little salsa on tortillas, add pieces of fish, more salsa and dollop of sour cream. Roll to enclose.

FIRE ROASTED SNAPPER WRAPPED IN GREEN CORN HUSKS WITH CHARRED CORN-CHARRED JALAPENO SALSA, AND JALAPENO PESTO

Steps:

• Remove the very outer husks from the corn. You will need 8 for wrapping the fish. Soak the husks for about 30 minutes. Peel back the inner husks, remove the silks, and close the husks around the ears, and soak for 30 minutes. Heat the grill to high. Grill the corn until the kernels are golden brown and slightly charred, about 15 minutes. Remove the kernels from the corn and place in a bowl. Save the cobs for the pesto, recipe below.
• Brush the jalapenos with oil and season with salt and pepper. Grill until charred all over, about 6 minutes. Dice chiles, including skin and seeds, and add 2 peppers worth to the corn with the onion, lime juice, honey, 2 tablespoons canola oil, cilantro and season with salt and pepper. Save the remaining jalapeno for the pesto
• Remove the corn husks from the water and pat dry. Brush the snapper on both sides with oil and season with salt and pepper. Place 2 husks flat on a work surface with the tapered ends facing out and the broad bases overlapping by about 3-inches. Place 1 fillet in the center and bring the longs sides up over the fish, slightly overlapping and pat down to close. Tie each end of the bundle with string and trim the ends to about 1/2-inch beyond the tie. Brush the bundles on both sides with oil and place on the grill. Cook for 3 to 4 minutes per side or until the fish is just cooked through.
• Brush cut side of limes with some canola oil, place on the grill, cut side down and grill until slightly charred, about 1 minute. Serve alongside the fish.
• Combine cilantro, grilled and diced jalapenos, garlic, pine nuts, salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Scrape into a bowl.
• Scrape milk and any remaining kernels from grilled corn by standing cobs in bowl and running a knife blade down the cob. Stir the milk and scrapings into the pesto and serve.