BROILED RED SNAPPER FILLET RECIPES RECIPES

Name: Broiled Red Snapper Fillets With Coriander Butter
Total time: 20 min
Yield: 4 servings
Ingredients: 4 boneless red snapper fillets with skin, about 6 ounces each (see note); Salt and freshly ground pepper to taste; 2 tablespoons olive oil; 2 tablespoons butter; 2 tablespoons finely chopped shallots or scallions; 1 tablespoon lemon juice; 1 tablespoon soy sauce; 2 tablespoons finely chopped coriander

BROILED RED SNAPPER FILLETS WITH CORIANDER BUTTER RECIPE ...

Broiled Red Snapper Fillets With Coriander Butter Recipe ... image

Provided by Pierre Franey

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 boneless red snapper fillets with skin, about 6 ounces each (see note)
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons finely chopped shallots or scallions
1 tablespoon lemon juice
1 tablespoon soy sauce
2 tablespoons finely chopped coriander

Steps:

Place the red snapper fillets on a platter, sprinkle with salt and pepper and brush each side with olive oil.
Heat oven broiler or grill to high.
Melt the butter in a saucepan, add the shallots, lemon juice, soy sauce and coriander. Bring to a simmer, transfer to a small blender or food processor and blend to a fine texture. Keep warm.
If the snapper is to be broiled in an oven, place the fillets skin side down on the broiler pan and place it about 4 inches from the heat. Leaving the door ajar, cook 3 to 4 minutes without turning the fish. Do not overcook. If the fish fillets are to be cooked on a hot grill, place them skin side up and cook about 2 1/2 minutes. Turn and cook skin side down for about 2 minutes more. Do not overcook. Pour the coriander butter over the fillets and serve immediately.

Nutrition Facts : @context http//schema.org, Calories 344, UnsaturatedFatContent 9 grams, CarbohydrateContent 3 grams, FatContent 16 grams, FiberContent 1 gram, ProteinContent 46 grams, SaturatedFatContent 5 grams, SodiumContent 576 milligrams, SugarContent 1 gram, TransFatContent 0 grams

BROILED SNAPPER RECIPE | REAL SIMPLE

Broiled Snapper Recipe | Real Simple image

A well-rounded dinner shouldn’t have to take over the whole night with prep and dishes. Case in point: this simple fish dish, which makes use of the broiler for quickly cooking snapper and one pot to steam both the potatoes and the broccolini at the same time. Plus, broiling is a great way to cook fish for newbie cooks. This recipe packs in smart strategy, and that matters just as much as good ingredients when it comes to weeknight meals. Note: Tarragon has a slight anise flavor, so if you’re not a fan of licorice, try parsley or all chives instead.

Provided by Marianne Williams

Total Time 40 minutes

Yield Serves 4

Number Of Ingredients 9

Ingredients

¼ cup salted butter, softened
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
1?¼ pounds red baby potatoes
1 8-oz. bunch fresh Broccolini, trimmed
4 tablespoons olive oil, divided
4 6-oz. skin-on red snapper fillets
1 teaspoon kosher salt, divided
Cooking spray, for baking sheet

Steps:

Preheat broiler with rack about 6 inches from heat. Stir butter, tarragon, and chives in a small bowl; set aside.
Place potatoes in a large saucepan and cover with cold water. Bring to a boil over high and cook until just tender, 12 to 13 minutes. Add Broccolini and cook until crisp-tender, about 4 minutes. Drain; transfer potatoes to a cutting board and set Broccolini aside. Smash potatoes, 1 at a time, with the bottom of a bowl until flattened slightly.
Drizzle 2 tablespoons oil over both sides of fish fillets; season with ½ teaspoon salt. Coat a baking sheet with cooking spray. Place fish, skin side up, on baking sheet and broil until skin is crispy and fish flakes with a fork, about 10 minutes.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add potatoes and cook, undisturbed, until golden, about 2 minutes. Add remaining 1 tablespoon oil, flip potatoes, and cook, undisturbed, until golden, about 2 minutes. Add Broccolini; cover and cook until warmed, about 1 minute. Add 2 tablespoons herb butter and remaining ½ teaspoon salt; toss to coat. Serve with fish and remaining herb butter.

Nutrition Facts : Calories 508 calories, CarbohydrateContent 25 g, CholesterolContent 90 mg, FatContent 28 g, FiberContent 4 g, ProteinContent 37 g, SodiumContent 674 mg, SugarContent 2 g

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