BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO RECIPE ...
Steps:
- Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
- Marinate in the refrigerator, 30 minutes to 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
- Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.
Nutrition Facts : Calories 188.7 calories, CarbohydrateContent 0.7 g, CholesterolContent 65.7 mg, FatContent 5.9 g, FiberContent 0.1 g, ProteinContent 31.3 g, SaturatedFatContent 2.9 g, SodiumContent 151.5 mg, SugarContent 0.1 g
BAKED SNAPPER WITH MANDARIN ORANGES, CASHEWS AND GINGER ...
Steps:
- Preheat the oven to 425 degrees F (225 degrees C).
- Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
- Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.
Nutrition Facts : Calories 255.7 calories, CarbohydrateContent 20.4 g, CholesterolContent 41.4 mg, FatContent 8.3 g, FiberContent 2.2 g, ProteinContent 26.1 g, SaturatedFatContent 1.6 g, SodiumContent 528.6 mg, SugarContent 13.2 g
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SALT-BAKED RED SNAPPER RECIPE | ALLRECIPES
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Reviews 5
Total Time 40 minutes
Category Seafood, Fish
Calories 397.8 calories per serving
- Crack crust with a fork; remove crust and skin from snapper to serve.
BAKED SNAPPER WITH MANDARIN ORANGES, CASHEWS AND GINGER ...
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Reviews 3.8
Total Time 35 minutes
Category Seafood, Fish
Calories 255.7 calories per serving
- Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.
BAKED SNAPPER WITH CHILIES, GINGER AND BASIL RECIPE ...
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Reviews 4.7
Total Time 1 hours 0 minutes
Category Seafood, Fish
Calories 277 calories per serving
- Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.
2 BAKED RED SNAPPER RECIPES - FISHBASICS
From fishbasics.com
Total Time 45 minutes
Category Main Course
Cuisine American
Calories 325 kcal per serving
- Bake for10-15 minutes, depending on the thickness of the fish until it flakes easilywhen tested with a fork. Cool slightly before serving.
BAKED SNAPPER WITH CHIPOTLE BUTTER RECIPE | MYRECIPES
From myrecipes.com
Reviews 4.5
Calories 203 calories per serving
- While fish bakes, combine butter and chile. Spread butter mixture evenly over fish. Serve with lemon wedges.
BAKED WHOLE RED SNAPPER WITH GARLIC RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.3
- Preheat oven to 350°F. Bake fish until cooked through, about 45 minutes. Transfer fish to platter. Open foil.
BAKED SNAPPER RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Main-course
Use an oven-proof flat dish that will hold the snapper and the vegetables and that can be brought to the table. Pour in a thin film of extra virgin olive oil.
Wipe fish inside and out with damp paper towels. Score the skin on one side to allow even heat penetration. Brush the fish with extra virgin olive oil. Salt and pepper inside and out. Rub the fennel stalks over the fish - the seeds will fall on to the oiled skin. Tuck the rest of the herb inside the cavity. Cut 3 slices of lemon. Quarter each slice and tuck into the score marks. Squeeze the rest of the lemon over the fish and then cut the spent lemon into 2-3 pieces and place in the cavity of the fish.Transfer fish to oiled baking dish.
Preheat oven to 200C.
In a separate, heavy-based frying pan cook the diced leeks and carrots in extra virgin olive oil, covered, over a moderate heat. Stir from time to time. It may take about 20 minutes for the vegetables to be just tender.
Cover the potatoes with cold water and bring to the boil. Cook for 5 minutes only, then drain. Dry potatoes in a cloth. Toss them in 2 teaspoons of extra virgin olive oil.
Scatter the leeks and carrots around the fish. Scatter the oiled potatoes on top of the leeks and carrots. Season the vegetables lightly. Mix the tomato and the wine and pour around the fish.
Drizzle everything with a little more extra virgin olive oil, cover the whole dish with aluminium foil and bake for 25 minutes.
Remove foil for the last 10 minutes and then check the fish is cooked (in the score marks, the flesh should be opaque to the bone). The potatoes should be crisp and the other vegetables should be soft and juicy.
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