Best Spanish Style Snapper With Roasted Red Pepper Sauce Recipes

ROASTED WHOLE RED SNAPPER WITH SPANISH SPICES AND SAFFRON-YELLOW PEPPER VINAIGRETTE WITH BRAISED BROCCOLI

Steps:

• For the vinaigrette: In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.
• For the snapper: Preheat oven to 450 degrees F. Place cumin and coriander in a spice grinder and grind finely. Mix together the cumin, coriander, paprika and zest and place on a large plate. Score the fish on each side, season with salt and pepper and dredge 1 side in the spice mixture. Heat the olive oil in a large oven-proof saute pan, over high heat until smoking. Place the fish, spice-side down into the pan and saute until golden brown. Turn the fish over, place in the oven and continue cooking for 6 to 8 minutes or until cooked through. Fillet the fish and drizzle with the Yellow Pepper-Saffron Vinaigrette.
• For the broccoli: Heat oil in a medium Dutch oven over medium heat. Add anchovies and cook for 1 minute. Add garlic and cook until lightly golden brown. Add wine and bring to a simmer. Add broccoli and chicken stock, cover and cook for 2 to 3 minutes. Remove cover and cook until all liquid has evaporated and the broccoli is tender.

GRILLED SPANISH-STYLE SNAPPER

Steps:

• Preheat grill pan to med-hi heat.
• Drizzle fish with 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 5-6 minutes longer.
• Combine salsa ingredients in a small bowl and allow it to marinate until ready to serve.
• Serve with sangria.
• Top fish with salsa.

PAN SEARED SNAPPER RECIPE - (4.6/5)

Steps:

• Preheat oven to 325°F. Season the snapper fillets on both sides with salt and pepper, and score the skin. Heat olive oil in an ovenproof sauté pan over medium-high heat. Place the fish, skin side down, in the pan and sear until crispy. Transfer the pants of the oven and continue to cook for another five minutes. While the fish is cooking, bring a large pot of salted water boiling. Remove pan from the oven, place fish on a platter, and loosely cover with foil to keep warm. Set the pan over medium-high heat, pour in the white wine and bring to a simmer. Simmer, uncovered, for two minutes. Add the cream and Safwan; continue to cook, reducing the sauce until it is big enough to cling to the back of a spoon. Whisk in 2 tablespoons of butter and season to taste. Strain the sauce through a fine mesh sieve into a bowl. Return the strained sauce to pan. Add the gnocchi to the boiling water; boil until they float to the surface of the water. Drain and return to the pan with the remaining tablespoon of butter. Blend in the goat cheese, and adjust the seasoning, if necessary. Serve gnocchi with the fish and sauce Serving Suggestion: serve the snapper to one side of the plate. Place the gnocchi in a small rice bowl, and present the saffron sauce in a shot glass or small dish next to that. If you like, drizzle with balsamic reduction and green oil for style and color.

RED SNAPPER WITH SPANISH SOFRITO SAUCE (WW)

Steps:

• Spray a skillet with Pam and place over medium high heat.
• Saute snapper for 3-5 minutes per side or until fish flakes easily. Remove fish from skillet and set aside but keep warm.
• In the same skillet heat oil and add onions and peppers; cook stirring for 7-10 minutes or until vegetables are soft and browned. Stir in garlic and cook stirring about couple of minutes.
• Add water, salt and pepper to skillet.
• Serve sauce over fish and garnish with parsley.

CRISPY CRUSTED RED SNAPPER RECIPE - (4.1/5)

Steps:

• Preheat oven to 450 degrees. Combine first 4 ingredients in a bowl. Spread on a baking sheet coated with cooking spray. Arrange fillets on top of vegetables; season with salt and pepper to taste. Combine crumbs and next 4 ingredients; toss with melted butter. Divide crumb mixture evenly over each fillet, pressing into the fish. Bake 20 minutes, or until fillets flake easily when tested with a fork. Sprinkle with scallion and serve with lemon wedges.

RED PEPPER AND SNAPPER SOUP RECIPE - (4.2/5)

Steps:

• 1. Thaw fish, if frozen. Rinse fish; pat dry. Cut fish into 1-inch pieces; set aside. In a large saucepan or Dutch oven heat oil over medium heat. Add sweet peppers and shallots or onions; cook for 5 minutes. Carefully add 1 can of the broth. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until peppers are very tender. Remove from heat; cool slightly. 2. Pour half of the sweet pepper mixture into a blender container. Cover and blend until nearly smooth. Pour into a medium bowl. Repeat with remaining pepper mixture. Return all to saucepan or Dutch oven. Add remaining chicken broth, the salt, black pepper, and ground red pepper. Bring to boiling; reduce heat. Add fish to broth mixture. Cover and simmer about 5 minutes or until fish flakes easily when tested with a fork, stirring once or twice. Stir in snipped parsley. If desired, garnish soup with parsley sprigs. Makes 5 servings.