Best Snapper With Bell Pepper Salsa Recipes

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WHOLE SNAPPER WITH GRILLED VERA CRUZ SALSA



Whole Snapper with Grilled Vera Cruz Salsa image

Provided by Bobby Flay | Bio & Top Recipes

Time 1h55m

Yield 4 servings

Number Of Ingredients 24

2 red bell peppers
8 plum tomatoes, halved
2 serrano chiles
Canola oil, for brushing
Kosher salt and freshly ground black pepper
1 cup pitted Manzanilla olives, chopped
1/4 cup chopped fresh cilantro
2 tablespoons capers, drained
2 teaspoons fresh thyme leaves, finely chopped
1 teaspoon dried Mexican oregano
3 tablespoons aged sherry vinegar
1/4 cup extra-virgin olive oil
2 tablespoons achiote seeds
1 tablespoon coriander seeds
1 tablespoon dried Mexican oregano
1 tablespoon paprika
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Juice of 2 limes
2 cloves garlic, chopped
1/4 cup canola or other vegetable oil
Four 1 1/2-pound whole pink Thai snappers, gutted and scaled
Fresh cilantro leaves, for garnish
Fresh thyme sprigs, for garnish

Steps:

  • For the salsa: Preheat a charcoal grill for medium-high heat.
  • Brush the bell peppers, tomatoes and chiles with oil and season with salt and pepper.
  • Grill the bell peppers until charred on all sides and just cooked through, about 2 minutes per side. Remove to a bowl, cover with plastic wrap and let steam for 15 minutes. Remove the skin and seeds and dice.
  • Grill the tomatoes until charred on all sides and just cooked through, about 2 minutes per side. Remove to a cutting board, let rest for 10 minutes and coarsely chop.
  • Grill the chiles until charred on both sides, about 2 minutes per side. Remove to a bowl, cover with plastic wrap and let steam for 10 minutes, and finely chop.
  • Combine the bell peppers, tomatoes, chiles, olives, cilantro, capers, thyme, oregano, vinegar and oil in a medium bowl and season with salt and pepper. Let the mixture sit at room temperature for 30 minutes before serving to allow the flavors to meld.
  • For the snapper: Combine the achiote, coriander and oregano in a small saute pan and toast over low heat until just fragrant, about 2 minutes. Remove from the heat, let cool slightly and grind in a coffee grinder. Combine the ground spices with the paprika, salt and pepper in a large baking dish. Add the lime juice, garlic and oil, and whisk until the consistency a smooth paste. Sprinkle the fish all over with salt and pepper. Rub one side of each fish generously with some of the paste. Cover and marinate for 20 minutes.
  • Preheat a charcoal grill for direct medium-high heat and indirect grilling.
  • Grill the fish, paste-side down, over the direct heat, until the paste is nicely charred, 5 to 7 minutes. Carefully flip the fish over using a large, heavy duty spatula and move the fish to the opposite side of the coals. Cover the grill and continue cooking until just cooked through, 10 to 15 minutes. Transfer the fish to a large platter. Spoon the salsa on top and garnish with the fresh herbs.

GRILLED RED SNAPPER WITH TROPICAL FRUIT SALSA



Grilled Red Snapper with Tropical Fruit Salsa image

Provided by Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 6

4 (8-ounce) red snapper fillets
2 limes, juiced
1 teaspoon minced fresh ginger
1 teaspoon coarse ground black pepper
3 tablespoons extra-virgin olive oil
1 1/4 cups 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.

KEVIN NURSE'S JERK RED SNAPPER AND ISLAND SALSA



Kevin Nurse's Jerk Red Snapper and Island Salsa image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 25

2 ounces ground allspice
2 tablespoons dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
2 ounces freshly ground coriander
2 ounces freshly ground grains of paradise
1/2 teaspoon ground nutmeg
8 cloves garlic
6 scallions
4 habanero peppers
4 ounces lime juice
Sea salt
Dash soy sauce
Canola oil, as needed
1 red snapper, about 2 to 3 pounds
4 zucchini (2 green and 2 yellow), sliced lengthwise
2 red bell peppers
Island Salsa, recipe follows
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

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.

SALSA SNAPPER



Salsa Snapper image

As snappy as the pop of your fingers, this fish and fresh salsa is an easy skillet meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 22m

Yield 8

Number Of Ingredients 7

2 pounds red snapper, cod or other lean fish fillets
2 large tomatoes, chopped (2 cups)
1 medium green bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 cup finely chopped fresh cilantro or parsley
1/2 teaspoon salt
1/2 cup dry white wine or Progresso™ chicken broth (from 32-ounce carton)

Steps:

  • Cut fish fillets into 8 serving pieces. Spray large nonstick skillet with cooking spray; heat skillet over medium heat.
  • Arrange fish in single layer in skillet. Cook uncovered 4 to 6 minutes, turning once, until fish flakes easily with fork. Remove fish to warm platter; keep warm.
  • Cook remaining ingredients except wine in skillet over medium heat 3 to 5 minutes, stirring frequently, until bell pepper and onion are crisp-tender. Stir in wine; heat through. Spoon tomato mixture over fish.

Nutrition Facts : Calories 120, Carbohydrate 5 g, Cholesterol 60 mg, Fiber 0 g, Protein 22 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg

RED SNAPPER WITH MANGO SALSA



Red Snapper With Mango Salsa image

A different, wonderful flavor for a firm, white fish. You can use red snapper, grouper or trigger fish. The mango salsa is excellent with chicken as well.

Provided by breezermom

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb fresh red snapper
1 tablespoon lime juice
1 tablespoon water
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 medium lime, cut into wedges
1 mango, peeled, seeded and chopped
1 medium red sweet bell pepper
1/4 cup green onion, thinly sliced
1 hot green chili pepper, seeded and chopped
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon vinegar
1/2 teaspoon lime peel, finely shredded
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 280.9, Fat 12.2, SaturatedFat 1.8, Cholesterol 42.1, Sodium 514.1, Carbohydrate 19.3, Fiber 3.1, Sugar 14, Protein 24.9

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