Pan Seared Red Snapper Food

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PAN SEARED RED SNAPPER



Pan Seared Red Snapper image

This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.

Provided by OCTOBERK8

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 2

Number Of Ingredients 8

2 (4 ounce) fillets red snapper
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
¼ cup chopped green onions
1 teaspoon ground ginger

Steps:

  • Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
  • Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g

PAN-SEARED RED SNAPPER



Pan-Seared Red Snapper image

This delicious pan-seared red snapper is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.

Provided by Sarah Trenalone

Categories     Main Course

Time 12m

Number Of Ingredients 8

8 ounces red snapper (2 fillets) (Or swap other varieties of snapper (such as yellow))
1 tablespoon flour (Use gluten-free AP flour if needed)
pinch salt, pepper
1 tablespoon olive oil
2 tablespoon butter, divided
1 lemon, juiced
1 tablespoon capers
small handful fresh herbs (such as fresh rosemary, chives, or oregano)

Steps:

  • Pat snapper fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper.Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
  • Place the fillets in the pan and cook about 4 minutes. Don't touch the fillets until they're ready to flip.Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.After flipping, divide the remaining 1 TB butter over both fillets.
  • Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
  • Reduce heat to medium. Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. Serve fish hot with pan sauce and remaining herbs.

Nutrition Facts : Calories 306 kcal, Carbohydrate 8 g, Protein 24 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 72 mg, Sodium 293 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

SEARED SALMON OR PAN-FRIED SNAPPER WITH SAUTE VEGETABLES AND A DRIZZLE OF LEMON BUTTER SAUCE



Seared Salmon or Pan-Fried Snapper with Saute Vegetables and a Drizzle of Lemon Butter Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Yield 4 servings

Number Of Ingredients 30

4 salmon fillets, (6 to 8 ounces each)
Essence, recipe follows
3 tablespoons olive oil
4 red snapper fillets, (6 to 8 ounces each)
1/2 cup flour
1/2 cup vegetable oil
4 cups julienne assorted vegetables, such as zucchini, yellow squash, red cabbage, red onions, carrots, or shiitakes
Salt
Finely ground white pepper
1 cup Lemon Butter Sauce, recipe follows
Garnish: chopped parsley
1 dash Worcestershire sauce
1 cup dry white wine
1 dash hot pepper sauce
1/2 cup heavy cream
3 lemons, peeled and quartered
1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
2 tablespoons minced garlic
1 tablespoon finely chopped fresh parsley
1 tablespoon minced shallots
1 teaspoon salt
3 turns freshly ground black pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Either season the salmon with Essence. Or, season both the snapper and flour with Essence. Dredge the snapper in the seasoned flour, coating completely.
  • In one large stainless saute pan, heat 2 tablespoons of the olive oil. In another large stainless saute pan, heat the vegetable oil.
  • Add the salmon to the first saute pan, searing for 3 to 4 minutes on each side.
  • Add the snapper to the second saute pan, pan-frying for 3 to 4 minutes on each side. In a large nonstick pan, over medium heat, heat the remaining tablespoon of olive oil. Add the vegetables. Season with salt and pepper. Saute for 3 to 4 minutes.
  • To serve, spoon the 1/4 cup of sauce in the center of each plate. Spoon the vegetables in the center of the sauce. Lay the fillets on top of the vegetables. Garnish with parsley.
  • Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute.
  • Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce.
  • Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.
  • Combine all ingredients thoroughly.

PAN-SEARED RED SNAPPER



PAN-SEARED RED SNAPPER image

Categories     Fish     Sauté

Yield 4 people

Number Of Ingredients 11

4 red snapper fillets, cut 1/2-inch thick (about 6 ounces each), skin on
3 tablespoons olive oil
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
10 basil leaves, cut into thin strips
1 tablespoon unsalted butter
1 cup dry white wine
1 cup fresh shelled or frozen butter beans
1 tomato, cored and chopped
Kernels from 2 ears fresh corn (about 1 cup)
1 lime, quartered

Steps:

  • 1. Rinse the snapper fillets under cool water and pat dry with paper towels. Place the fillets, skin side down, on your work surface and rub with 1 tablespoon of the olive oil. Season with salt and pepper and press the basil strips into the flesh side of the fillets. 2. Heat the remaining 2 tablespoons olive oil and the butter in a large nonstick skillet over medium-high until the oil starts to sizzle. Place the fillets in the skillet, skin side down, and sauté for about 3 minutes, until the skin side is crisp. Turn and saute the fish about 1 minute longer, until the undersides are light brown. Pour the wine into the skillet, reduce the heat, cover, and simmer for about 1 minute longer, or until it is opaque and tender and flaky when pierced with the tip of a sharp knife. 3. Remove the skin from the fillets and transfer the fillets, skin side down, to a serving platter; cover loosely with foil to keep warm. 4. Add the beans, tomato, and corn to the pan you cooked the fish in and simmer for 3 to 5 minutes, until the beans are crisp-tender. Add the remaining basil and additional salt and pepper to taste and spoon the succotash over and around the red snapper fillets. Serve immediately with the lime wedges.

PAN SEARED SNAPPER IN SAFFRON SAUCE



Pan Seared Snapper in Saffron Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 13

2 (8-ounce) snapper fillets, bones reserved
1/4 cup olive oil
1 fennel bulb, cut in wedges
2 tablespoons shallots
1 teaspoon garlic
1 good pinch saffron
1/4 cup white wine
Lemon juice of one lemon
1/8 cup pernod
1/2 cup fish stock, recipe follows, or water
Salt to taste
Fresh ground black pepper to taste
3 tablespoons butter

Steps:

  • Heat skillet over medium high flame until it's nice and hot. In the meantime with a sharp knife, score the skin side of the snapper and salt and pepper. Add 1/8 of a cup of the olive oil to skillet. Put the snapper meatside down, sear until you've got a golden crust then turn the fillet over and cook 2 minutes more. Take the fillets out of the skillet and set aside while you saute the fennel in the same skillet for 5 minutes. Set the fennel aside and drain any oil from the skillet. Put remaining 1/8 cup olive oil into skillet over medium heat. Add shallots, garlic, saffron, and saute for 1 minute. Deglaze skillet with wine, lemon juice and pernod. When there is almost no liquid left in skillet add fish stock or water. Bring to a simmer and add fennel back to skillet and continue to simmer for 2 more minutes. Put snapper on top of fennel, put skillet in a preheated 425 degree oven for 5 to 6 minutes. Remove from oven and put fennel on a plate and snapper again on top of fennel. Return skillet to high flame and reduce pan juice by half, remove pan from heat and add butter. Swinging pan until dissolved and sauce has thickened, salt and pepper to taste and spoon around fish and fennel.

RED SNAPPER WITH LEMON BUTTER



Red Snapper With Lemon Butter image

Make and share this Red Snapper With Lemon Butter recipe from Food.com.

Provided by MizzNezz

Categories     Very Low Carbs

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

3 lbs red snapper fillets
flour
salt and pepper
1/4 cup vegetable oil
4 tablespoons butter
2 tablespoons lemon juice
2 tablespoons fresh snipped parsley

Steps:

  • Roll the fish lightly in flour mixed with salt and pepper.
  • Heat oil in skillet; cook fish until brown on both sides (3 minutes per side).
  • Remove fish to platter and keep warm.
  • To skillet add butter and lemon; allow to simmer 1 minute.
  • Pour over the fish.
  • Sprinkle with parsley.

CRUMB-COATED RED SNAPPER



Crumb-Coated Red Snapper image

I reel in compliments with this moist, crispy red snapper recipe. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that's done in mere minutes. It's one of the best red snapper recipes I've found. -Charlotte Elliott, Neenah, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
4 red snapper fillets (6 ounces each)
2 tablespoons olive oil

Steps:

  • In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 498mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

PAN-SEARED RED SNAPPER WITH CITRUS-HERB RELISH



Pan-Seared Red Snapper with Citrus-Herb Relish image

To temper the fish before cooking it simply means allowing it to come to room temperature. If the fish goes into the pan cold, it will steam, rather than sear.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 orange, peeled and segmented into supremes
1 pink grapefruit, peeled and segmented into supremes
1 celery stalk, peeled and thinly sliced on the bias
1 tablespoon fresh mint, finely sliced, plus more for garnish
2 teaspoons chives, chopped
Coarse salt and ground white pepper
2 teaspoons safflower or canola oil
2 red snapper fillets, skin-on, about 1 1/2 pounds

Steps:

  • Remove the fish 15 minutes before cooking to "temper." Thoroughly pat dry each fillet on both sides with paper towel. Score the skin lightly with a sharp knife, carefully. Do not pierce the flesh.
  • Cut the orange and grapefruit sections into thirds. Place in a bowl with the celery and toss with the mint and herbs.
  • Heat a 12-inch nonstick skillet over very high heat. Just before searing, season the flesh side of the fish with salt and pepper. Drizzle in the oil and add the fillets, flesh side down to the pan. Sear for 2 minutes. Season the skin with salt and pepper and flip. Cook another 2 minutes. Both sides should be golden brown and slightly crispy. Serve each fillet with a couple tablespoons of citrus relish on top. Garnish with fresh mint.

PAN-FRIED BLACKENED RED SNAPPER



Pan-Fried Blackened Red Snapper image

This is a recipe that I came up with one night after finding some red snapper in the freezer. It can also be done with catfish, flounder, perch, or pretty much any white fish. Remember that the thinner the fillet, the shorter the cook time.

Provided by toddmaloney

Categories     Seafood     Fish     Catfish

Time 19m

Yield 4

Number Of Ingredients 10

1 tablespoon sweet paprika
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons lemon pepper
1 pinch cayenne pepper, or more to taste
¼ cup olive oil
2 tablespoons butter
4 (4 ounce) fillets red snapper, patted dry

Steps:

  • Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
  • Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
  • Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
  • Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 4.6 g, Cholesterol 56.9 mg, Fat 21.1 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 5.9 g, Sodium 2069.1 mg, Sugar 1.2 g

PAN-SEARED RED SNAPPER WITH LEMON- ZEST BUTTER SAUCE



Pan-Seared Red Snapper With Lemon- Zest Butter Sauce image

Provided by Molly O'Neill

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 lemons
1/4 cup lemon juice
1/4 cup orange juice
1 shallot, finely chopped
1 1/2 teaspoons whole peppercorns
8 tablespoons very cold butter, cut into 16 chunks
2 tablespoons olive oil
4 7-to 8-ounce red snapper fillets
Salt and freshly ground black pepper to taste
2 tablespoons parsley, finely chopped

Steps:

  • Grate the zest from 1 of the lemons, carefully avoiding the pith. Set aside.
  • Using a paring knife, remove the peel in long strips from the second lemon, scraping off any pith. Cut the peel into a fine julienne. Bring a small saucepan half full of water to a boil and add the strips. Boil 1 minute. Drain and rinse the strips under cold water. Drain on paper towels. Set aside.
  • In a small heavy saucepan, simmer the lemon juice, orange juice, shallot, peppercorns and grated zest, uncovered, until the mixture is reduced by half, about 5 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids and return the liquid to the pan and set it over very low heat.
  • Whisk chunks of cold butter into the sauce one at a time, whisking continuously. When all the butter has been incorporated, immediately remove the pan from the heat. (The sauce will separate if it becomes too hot.) Transfer the sauce to a small thermos or to a glass cup set inside a bowl of very warm water.
  • Place a large skillet over medium-high heat. When hot, add the oil. Add salt and pepper to snapper fillets taste. Place the snapper fillets in the pan and cook, turning once, until they are lightly browned and just cooked through, about 3 minutes per side. Transfer the fillets to 4 warm plates. Coat with the sauce, garnish with parsley and lemon-zest strips and serve.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 33 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 16 grams, Sodium 771 milligrams, Sugar 4 grams, TransFat 1 gram

PAN SEARED SNAPPER RECIPE - (4.6/5)



Pan Seared Snapper Recipe - (4.6/5) image

Provided by garciamoss

Number Of Ingredients 8

Four 8-ounce boneless Japanese red snapper fillets, skin on, cut in half money buys
Kosher salt and ground black pepper
1/4 cup olive oil
2 cups white wine
1/2 cup heavy cream 1 teaspoon saffron threads
3 tablespoons unsalted butter
4 ounces plain potato gnocchi
1 ounce goat cheese

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.

SEARED RED SNAPPER WITH GINGER, GARLIC AND CILANTRO SOY SAUCE



Seared Red Snapper With Ginger, Garlic and Cilantro Soy Sauce image

Big title that sounds good to me! Had it in my massive files. From Matisse, Beimar. I cut this from a newspaper. Note: This recipe is for 1 serving so add to it accordingly to increase.

Provided by Oolala

Categories     Asian

Time 10m

Yield 1 serving(s)

Number Of Ingredients 10

1 (6 ounce) red snapper fillets
cornstarch, for dredging
olive oil, to coat pan
2 ounces sesame seed oil
1 teaspoon ground ginger
1 teaspoon fresh garlic, minced I presume
1 ounce soy sauce
1 ounce water
2 tablespoons fresh cilantro, finely chopped
2 ounces sesame seeds

Steps:

  • Dredge fish in cornstarch to coat.
  • Heat the olive oil to hot, in an appropriate sized pan, and cook (fry) the fish until just done, about 2-3 minutes.
  • Remove fish from pan and set aside.
  • Heat sesame oil in the pan until steaming.
  • Add ginger and garlic.
  • Apply this mixture over fish.
  • Combine the soy sauce and water and pour over the fish.
  • Now add the cilantro on top and then the sesame seeds (I like toast seeds for a nice flavor).

Nutrition Facts : Calories 1072.7, Fat 88, SaturatedFat 12.7, Cholesterol 79.8, Sodium 1689.4, Carbohydrate 17.3, Fiber 7.3, Sugar 0.8, Protein 58.1

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From gritsandpinecones.com


PAN SEARED RED SNAPPER | KEEPRECIPES: YOUR UNIVERSAL ...
Ingredients: 2 (4 ounce) fillets red snapper. 1 tablespoon olive oil. 1 lemon, juiced. 2 tablespoons rice wine vinegar. 1 teaspoon Dijon mustard. 1 tablespoon honey. 1/4 cup chopped green onions. 1 teaspoon ground ginger.
From keeprecipes.com


PAN SEARED RED SNAPPER
Red snapper is pan seared with an Asian-inspired sauce featuring ginger, green onions, and rice wine vinegar. May 5, 2013 - This is great for a gourmet taste on a tight schedule. Red snapper is pan seared with an Asian-inspired sauce featuring ginger, green onions, and rice wine vinegar. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca


10 BEST PAN SEARED RED SNAPPER RECIPES - FOOD NEWS
Breaded and pan seared red snapper fillets are topped with a smoky and rich roasted red pepper almond sauce. Top with slivered basil for an epic meal. Top with slivered basil for an epic meal. SEARING IS BEST FOR: Nearly any type of fish, but is easiest with firm fillets that are at least 1 1/2 inches thick, such as grouper, halibut, sea bass, and striped bass.
From foodnewsnews.com


PAN SEARED SNAPPER WITH RED PEPPER SAUCE - CLEAN FOODIE ...
Sauté over medium-high heat for 5-7 minutes until the onions are translucent and peppers are tender. Season with salt and pepper then deglaze the pan with water. Stir and continue to sauté until all ingredients are combined. Stir in cilantro, remove from heat and serve the pepper sauce over the fish with lemon wedges. clock.
From cleanfoodiecravings.com


PAN SEARED SNAPPER - G. GARVIN
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.
From chefgarvin.com


RED SNAPPER WITH LEMON CREAM SAUCE - FOOD IS LOVE MADE EDIBLE
Instructions. Preheat oven to 350 F. Melt 2 tbsp of butter in a small sauce pan over medium heat. Add minced garlic to the pan and cook until garlic begins to brown and becomes fragrant. Reduce heat to low and add heavy whipping cream. Stir often to make sure that the cream doesn't burn at the bottom of the pan.
From foodislovemadeedible.com


SEARED RED SNAPPER WITH ROASTED VEGGIES - MY DELICIOUS BLOG
Heat oven to 425 degrees. Chop veggies into 2-3" pieces and add to a large rimmed baking sheet. Sprinkle olive oil, salt and pepper over all veggies, then mix with your hands to incorporate. Ensure the veggies are in one layer so they roast vs. steam. Place veggies in oven and roast 15-25 minutes.
From mydeliciousblog.com


FRIED RED FISH - THERESCIPES.INFO
Pan Seared Red Fish - Chef Gason new www.chefgason.com. Rinse redfish under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, Louisiana hot sauce, rice vinegar, mustard, honey, smoked paprika, and ginger. Heat a non-stick skillet over medium heat. Dip redfish fillets in marinade to coat both sides, and place in ...
From therecipes.info


PAN SEARED RED SNAPPER | BEYOND DIET RECIPES
Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork. *Based on two 4-ounce snapper fillets.
From beyonddiet.com


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