Best Six Cylinder Snapper With Basil Oil And Succotash Recipes

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SAUTEED RED SNAPPER WITH BASIL OIL AND SUNDRIED TOMATOES



Sauteed Red Snapper with Basil Oil and Sundried Tomatoes image

Provided by Food Network

Yield 4 Servings

Number Of Ingredients 9

4 five ounce pieces of red snapper fillet, skin on, but with all pin bones removed
2 tablespoons olive or vegetable oil
Salt and freshly ground black pepper to taste
1 clove garlic, finelyminced
1/4 cup sundried tomatoes, soaked in hot water, drained, and julienne
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh oregano leaves
3 tablespoons finely chopped shallots
4 teaspoons basil flavored olive oil

Steps:

  • Season the snapper fillets with salt and pepper. Preheat a saute pan with the olive oil until the oil is hot, 1 to 2 minutes. Add the snapper to the hot pan, flesh side down, and cook over medium heat 4 to 5 minutes. Turn to cook the skin side an additional 3 to 4 minutes. The fillets will curl inwards briefly, but once they have cooked for a minute, they will begin to relax and lay flat again, allowing you to cook the skin side to a crispy texture.
  • Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add the sundried tomatoes, garlic, and shallots, and saute together for 2 minutes. Add the fresh herbs to the pan. Stir quickly, just to heat the herbs enough to release their aromas. Pour the sundried tomato and herb mixture over the snapper. Then drizzle a teaspoon of basil oil over each fillet and around the dish.

SNAPPER WITH SUCCOTASH



Snapper with Succotash image

Steaming mild-tasting red-snapper fillets over a bed of seasoned corn and lima beans adds flavor to the fish in this one-pan dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

4 skinless red-snapper fillets (6 ounces each)
Coarse salt
3 thinly sliced scallions
1 tablespoon fresh thyme leaves
2 teaspoons unsalted butter
1 cup frozen corn, thawed
1 cup frozen lima beans, thawed
1 tablespoon fresh thyme
1/3 cup water

Steps:

  • Place 4 red-snapper fillets, skinned sides up, on awork surface. Season with coarse salt; sprinkle with scallions and fresh thyme leaves. Divide 2 teaspoons unsalted butter among bottom halves of fillets; fold over top halves.
  • In a 12-inch skillet, combine corn and lima beans with fresh thyme; season with salt. Add water; bring to a simmer over medium heat. Place fish on top. Cover; steam until fish is opaque and vegetables are tender, 6 to 8 minutes. Garnish with more thyme.

Nutrition Facts : Calories 283 g, Fat 4 g, Fiber 3 g, Protein 39 g

RED SNAPPER WITH BASIL VINAIGRETTE



Red Snapper With Basil Vinaigrette image

The olive oil glazed potatoes (Recipe #204742) make a perfect accompaniment to this dish. The time for this recipe will read 30 mins total, it's not because you'll make the vinaigrette while the fish is cooking. It comes from a restaurant in the L.A. area (can't remember the nane of it).

Provided by Annacia

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 (4 -6 ounce) red snapper fillets, with skin (or any similar fish)
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons fresh lemon juice
6 tablespoons extra virgin olive oil
1/3 cup thinly sliced fresh basil

Steps:

  • Preheat broiler and oil a large shallow baking pan (1 inch deep).
  • Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper then put skin sides down in baking pan.
  • Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).
  • Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes.
  • Transfer to a platter.
  • While fish broils, whisk together remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 1/2 tablespoons lemon juice in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over cooked fish.

Nutrition Facts : Calories 327.9, Fat 22.3, SaturatedFat 3.2, Cholesterol 53.2, Sodium 646.6, Carbohydrate 1, Fiber 0.2, Sugar 0.3, Protein 30

SEARED RED SNAPPER WITH ZESTY BASIL BUTTER



Seared Red Snapper with Zesty Basil Butter image

Red snapper just about jump into your boat off the coast of Savannah, where there's a fishing area near us known as the snapper bank. We like to sear the fillets and serve them with a delicious sauce of lemony butter with basil. In fact, we'd probably eat anything we put this butter sauce on.

Yield serves 4

Number Of Ingredients 8

3 tablespoons unsalted butter
1 1/2 teaspoons freshly squeezed lemon juice
1 large garlic clove, finely chopped
1/4 teaspoon salt, plus additional for seasoning
1/4 teaspoon freshly ground black pepper, plus additional for seasoning
Four 6- to 8-ounce red snapper fillets
3 tablespoons olive oil
2 tablespoons chopped fresh basil

Steps:

  • To make the butter sauce: combine the butter, lemon juice, garlic, the 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium saucepan and cook over low heat, stirring, until the butter melts. Cover and keep warm over low heat.
  • Score the skin side of the snapper with 3 or 4 shallow diagonal cuts. Season lightly with the additional salt and pepper. Heat the olive oil in a large skillet over medium heat. Cook the snapper skin side down for 3 minutes. Turn and cook for 3 to 4 minutes more, or until the snapper is just opaque.
  • Transfer the snapper to individual plates. Stir the basil into the melted butter mixture and spoon over the snapper to serve.
  • We're serious. We would probably eat anything you spread this butter sauce on. We especially love it drizzled on mashed potatoes, toasted French bread, steamed broccoli florets, grilled chicken breasts, and pork chops. Mmmmm.

RED SNAPPER WITH BASIL VINAIGRETTE



Red Snapper with Basil Vinaigrette image

Categories     Broil     Quick & Easy     Low Cal     Low/No Sugar     Basil     Snapper     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

4 (6- to 8-oz) red snapper fillets with skin
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
1/3 cup thinly sliced fresh basil

Steps:

  • Preheat broiler and oil a large shallow baking pan (1 inch deep).
  • Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper, then put, skin sides down, in baking pan. Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).
  • Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes. Transfer to a platter.
  • While fish broils, whisk together remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 1/2 tablespoons lemon juice in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over cooked fish.

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