Best Snapper In Black Sauce Recipes

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30 BEST WAYS TO COOK SNAPPER



30 Best Ways to Cook Snapper image

Try these snapper recipes for an easy fish dinner any night of the week! From baked to grilled to fried, there are plenty of tasty ways to prepare snapper.

Provided by insanelygood

Categories     Recipe Roundup     Seafood

Number Of Ingredients 30

2 Baked Red Snapper
2 Lemon Red Snapper with Herb Butter
Cajun-Style Blackened Snapper
Pan-Seared Red Snapper
Grilled Lemon Garlic Red Snapper
Cajun Yellowtail Snapper with Mango Avocado Chutney
Roasted Red Snapper Italian Style
Oven-Baked Whole Yellowtail Snapper
Pan-Fried Yellowtail Snapper
Caribbean Grilled Snapper with Garlic Aioli
Blacked Seared Yellowtail Snapper With Sauteed Vegetables
Crispy Skinned Florida Yellowtail Snapper
Snapper Fish Tacos
Mangrove Snapper Chowder
Red Snapper en Papillote
Foil-Wrapped Oven-Baked Red Snapper
Fire-Roasted Snapper Wrapped in Green Corn Husks
Red Snapper Open-Faced Sandwiches
Blackened Red Snapper with Fresh Salsa
Spaghetti with Snapper, Oregano, Olives, and Sun-Dried Tomatoes
Snapper Piccata
Fried Red Snapper Bites
Dominican Fried Red Snapper
Crispy Fried Red Snapper Fish Sticks
Mediterranean-Style Red Snapper
Jamaican Steamed Fish
Broiled Red Snapper with Ginger Lime Butter
Red Snapper Cakes with Avocado Tomatillo Sauce
Snapper Ceviche
Snapper in Dark Ale Butter

Steps:

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

Nutrition Facts :

YELLOW SNAPPER WITH BLACK THAI STICKY RICE, CORN SAUCE, AND BABY BOK CHOY



Yellow Snapper with Black Thai Sticky Rice, Corn Sauce, and Baby Bok Choy image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 1 serving

Number Of Ingredients 24

1 (2-pound) boneless yellow snapper
1 cup rice flour
Kosher salt and cracked black pepper
1 teaspoon vegetable oil, for frying
1 tablespoon butter, for frying
Corn Sauce, recipe follows
Black Thai Sticky Rice, recipe follows
Baby Bok Choy, recipe follows
1 ear corn
Butter or oil, for sauteing
Small pinch turmeric
Pinch saffron
1 cup heavy cream
Salt and freshly ground black pepper
2 drops truffle oil
1/4 cup black rice
4 tablespoons mirin
4 tablespoons rice wine vinegar
Salt and freshly ground black pepper, to taste
Salt and freshly ground black pepper, to taste
1 baby bok choy, cut in half
1 teaspoon sesame oil
1/2 teaspoon sake
Salt and freshly ground black pepper, to taste

Steps:

  • Preheat the oven to 400 degrees F.
  • Butterfly the yellow snapper, removing the head, spine, scales, and bones, keeping the filleted pieces attached at the tail and the skin on. With a sharp knife, make slits in the skin of the snapper to prevent it from curling during cooking. Coat the skin in the rice flour and season with salt and pepper. Also season the inside with salt and pepper.
  • Heat the vegetable oil and butter in a 10-inch oven-safe skillet over medium heat. Add the snapper to the hot skillet, bone side down, and sear until golden brown. Place the fish, uncooked side up, on a baking sheet. Bake in oven until just cooked through, about 6 to 9 minutes.
  • Ladle the Corn Sauce onto a serving plate. Use a 3-ounce ice cream scoop to put a scoop of the Black Thai Sticky Rice on top of the Sauce. Place the yellow snapper tilted up on the rice, and put the Baby Bok Choy over the snapper.
  • Remove the corn kernels from the cob by slicing down the cob. Set the kernels aside. Cut the cob into 4 pieces.
  • Heat 1 to 2 tablespoons butter or oil in a medium saucepan over medium-low heat. Add the corn kernels, turmeric, and saffron, and cook until lightly sauteed, about 2 minutes. Add the heavy cream and cob pieces. Adjust heat to medium, and simmer until slightly reduced. With a slotted spoon, remove the pieces of cob. Puree the liquid in a blender, being careful about pureeing hot liquids in a blender (do not fill to capacity, and place a towel over top). Strain the puree through a fine mesh sieve. Add salt and pepper, to taste. Gently stir in the truffle oil. Keep warm if possible.
  • Rinse the black rice in cold water for 5 minutes, and then drain.
  • In a small saucepan over medium heat, simmer the mirin and the rice wine vinegar until slightly reduced. Reserve.
  • In a small saucepan with a cover that fits tightly, simmer the black rice with 1/2 cup water over medium heat until there are little bubbles and the rice is fully cooked. Spoon the rice out flat on a plate for 2 minutes to release steam. Put the black rice in a small bowl and add the mirin and vinegar mixture. Add salt and pepper, to taste. Gently stir together, cover, keep warm.
  • Heat the sesame oil in a 10-inch skillet over medium heat. Add the bok choy and saute for 3 minutes. Add the sake to deglaze the pan. Continue cooking over medium heat until al dente, about 5 more minutes. Season to taste with the salt and pepper.

OVEN-STEAMED WHOLE SNAPPER WITH BLACK BEAN SAUCE



Oven-Steamed Whole Snapper with Black Bean Sauce image

Categories     Bean     Fish     Vegetable     Bake     Low Fat     Snapper     Spring     Gourmet

Yield Serves 4

Number Of Ingredients 14

two 1 1/2-pound red snappers, cleaned, leaving heads and tails intact
1 tablespoon minced peeled fresh gingerroot
2 garlic cloves, minced
1/4 cup medium-dry Sherry
3 tablespoons soy sauce
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced thin
4 medium carrots (about 1/2 pound), cut into julienne strips
6 scallions, cut into julienne strips
2 tablespoons fermented black beans,* rinsed lightly
2 tablespoons water
2 teaspoons cornstarch
Accompaniment:
1 cup long-grain white rice, cooked according to package instructions and omitting any butter or margarine
*available at Asian markets and some specialty foods shops

Steps:

  • Preheat oven to 450°F.
  • Rinse snappers and pat dry with paper towels. Cut 3 slashes about 1/2 inch deep on each side of fish and rub gingerroot, garlic, and salt to taste into slashes. Arrange fish in one layer in a 13- by 9-inch baking dish and drizzle on both sides with Sherry and soy sauce. Sprinkle mushrooms, carrots, scallions, and black beans over fish and cover dish tightly with foil.
  • Bake fish in middle of oven 40 minutes, or until just cooked through. Gently push black bean mixture off fish. Transfer fish to platter with large metal spatulas and keep warm.
  • Transfer black bean mixture and pan juices to a saucepan. In a small bowl stir together water and cornstarch and stir into black bean mixture. Simmer sauce 1 minute, or until thickened slightly, and pour over fish.
  • Serve fish with rice.

BLACKENED SNAPPER WITH CREAMY GRITS AND SOUTHERN COMFORT BARBECUE SAUCE



Blackened Snapper with Creamy Grits and Southern Comfort Barbecue Sauce image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 28

4 snapper fillets
1/4 pound butter
Blackening Seasoning, recipe follows
Creamy grits, recipe follows
Barbecue Sauce, recipe follows
Lemon wedges
2 tablespoons sweet paprika
4 teaspoons salt
2 teaspoons granulated garlic
2 teaspoons onion powder
2 teaspoons cayenne pepper
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
2 cups heavy cream
3 cups water
1/4 pound salted butter
Salt and pepper
2 cups quick grits
1/4 pound bacon, diced
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup minced red onion
3 tablespoons Southern Comfort
1/2 cup brown sugar
14 ounces ketchup
Salt and pepper

Steps:

  • Heat a cast iron skillet over high heat for about 10 minutes. Melt butter in the skillet and then pour onto a plate. Dip each fillet in butter so that each side is coated. Sprinkle 1 side of each fillet with blackening seasoning. Place in hot skillet, seasoned side down, and then sprinkle other side generously with blackening seasoning. Cook about 2 minutes or until the underside looks charred. Turn and cook about 2 more minutes or until done.
  • Spread creamy grits on 4 plates. Squeeze barbecue sauce in diagonal lines over grits. Place fish on top. Garnish with lemon wedges.
  • Combine all spices and mix well.
  • Bring heavy cream and water to a boil in a medium saucepan. Add butter, and salt and pepper. Slowly stir in grits and reduce heat. Cook approximately 20 minutes on low heat, stirring frequently. Set aside.
  • Cook bacon to 3/4 done. Add peppers and onion and saute until tender. Carefully flame with Southern Comfort. Add remaining ingredients and simmer for 10 minutes. Let cool and transfer to squeeze bottle.

CITRUS-POACHED SNAPPER WITH BLACK BEAN SALAD



Citrus-Poached Snapper with Black Bean Salad image

Provided by Sandra Lee

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 11

1 cup vegetable broth
1 orange, zested
1 tablespoon minced garlic
1 small onion, sliced
1 packet Baja Citrus Marinade (recommended: McCormick)
4 (4-ounce) red snapper fillets
1 (15-ounce) can low-sodium black beans, drained
3/4 cup prepared pico de gallo
1/2 cup diced tri-peppers
2 tablespoons Caesar dressing
2 tablespoons freshly chopped cilantro leaves

Steps:

  • In a large skillet with a lid combined all ingredients except snapper. Cover and bring to a simmer over medium-low heat.
  • Once liquid comes to simmer a turn down heat to low and add snapper fillets and let poach for 8 minutes.
  • Carefully remove the snapper from skillet.
  • For the salad: In a large bowl, toss together all ingredients. Serve immediately with snapper.

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