Best Snapper With Zucchini Mushrooms Recipes
30 BEST WAYS TO COOK SNAPPER
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
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
BAKED RED SNAPPER WITH SHRIMP AND MUSHROOMS
This recipe for red snapper and shrimp is truly delicious and easy to prepare. Everyone that has tried it has raved over it, even the kids. Serve over rice or angel hair pasta.
Provided by RFalgout
Categories Snapper Recipes
Time 1h10m
Yield 9
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Melt butter for cream sauce in a large skillet over medium-low heat. Add onion, celery, bell pepper, and garlic. Cook and stir until vegetables soften and onion turns translucent, 5 to 7 minutes.
- Whisk flour and Creole seasoning into onion mixture to make a paste. Slowly add half-and-half, whisking constantly. Whisk in sherry, lemon juice, basil, and thyme. Season with salt and pepper. Cook, stirring constantly, until sauce thickens, 3 to 4 minutes. Remove from heat. Add mozzarella; stir until melted and combined.
- Lightly season snapper and shrimp on both sides with seafood seasoning. Arrange snapper in a single layer in the prepared baking dish. Top with shrimp and mushrooms. Pour cream sauce over top. Sprinkle with Parmesan.
- Bake, uncovered, in the preheated oven until fish flakes easily with a fork and shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 8 g, Cholesterol 208.1 mg, Fat 15.5 g, Fiber 0.8 g, Protein 47.9 g, SaturatedFat 8.6 g, Sodium 618 mg, Sugar 1.3 g
BRAISED RED SNAPPER WITH GRANDMA-STYLE ZUCCHINI, PEPPERS, AND BLACK OLIVES
"Grandma-style" means the vegetables are cooked like a stew in a big pot until they're soft and delicious. The vegetables taste better and better as you cook them down, and the broth tastes nourishing. This is one of the classic recipes I pull out in a pinch, and it's always welcomed.
Yield serves 2
Number Of Ingredients 14
Steps:
- Preheat the broiler. Pull out the cores of the red peppers; then halve them lengthwise and remove the ribs and seeds. Toss the peppers with a little olive oil, salt, and pepper. Place them on a cookie sheet, skin side up, and broil for 10 minutes, until really charred and blistered. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Peel the peppers and cut them into big strips.
- Heat a 2-count of oil in a wide pot. Add the roasted peppers, potatoes, zucchini, olives, garlic, thyme, tarragon, and lemon slices. Sauté everything together for a few minutes over medium heat to coat in the oil and soften; season with salt and pepper. Add the chicken stock, wine, and lemon juice. Bring to a boil, then reduce the heat, and let it slowly simmer down for 30 minutes while you prepare the fish.
- Rub a little olive oil and salt and pepper on the fish fillets. Add a 2-count drizzle of olive oil to a skillet and place over medium heat. When the pan is nice and hot, sear the fish, skin side down. Gently press on the fish with a spatula to crisp up the skin. Carefully transfer the fish to the pot of vegetables, skin side up. Turn the heat down to low, cover, and simmer for 5 minutes. Keep an eye on it; don't let the liquid boil or cook the fish too long or it will fall apart. Serve the fish and vegetables in wide, shallow bowls with a ladle of broth and a drizzle of olive oil. Home-style goodness!
ZUCCHINI-WRAPPED RED SNAPPER WITH TOMATO, CUMIN, AND ORANGE SAUCE
Steps:
- Preheat oven to 450°F.
- In a small dry heavy skillet, toast seeds over moderate heat, shaking skillet, until fragrant, being careful not to burn them, and cool.
- Brush an ovenproof skillet large enough to hold red snapper fillets in one layer with 3 tablespoons oil and cook onion over moderate heat, stirring, 5 minutes, or until softened and slightly golden.
- Stir in seeds, cinnamon, and garlic and cook, stirring, 1 minute. Add tomatoes and zest and cook, stirring, 5 minutes or until tomatoes are slightly softened. Stir in wine and cook, stirring, until most of liquid is evaporated. Remove pan from heat and stir in orange juice, parsley, and salt and pepper to taste.
- Pat fillets dry and season with salt and pepper.
- Trim ends of zucchini and with a mandoline or other hand-held slicing device, slice zucchini lengthwise into about twenty-eight 1/8-inch-thick strips. On a work surface, arrange fillets in one layer and place about 7 zucchini strips crosswise on top of each fillet, overlapping them slightly and leaving ends of fillet exposed. Carefully tuck ends of zucchini strips under each fillet and with a long spatula, transfer zucchini-wrapped fillets, zucchini strip ends down, to tomato sauce (fillets should be in one layer). Brush tops of fillets with remaining tablespoon oil and bake fillets in skillet in middle of oven 15 to 20 minutes, or until just cooked through.
- Discard zest and divide fillets and sauce among 4 plates. Garnish fillets with parsley.
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