CRUMB-COATED RED SNAPPER RECIPE: HOW TO MAKE IT
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
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, 1 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, FatContent 10g fat (2g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 498mg sodium, CarbohydrateContent 10g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 36g protein. Diabetic Exchanges 5 lean meat
FISH SOUP RECIPE - FOOD NETWORK
Provided by Food Network
Categories appetizer
Total Time 2 hours 30 minutes
Prep Time 45 minutes
Cook Time 1 hours 45 minutes
Yield 6 to 8 servings
Number Of Ingredients 39
Steps:
- Heat a large heavy stockpot and to it add the olive oil. Add the fish bones and cook them over low heat, covered, until any flesh on them flakes from the bones. Add the vegetables and any shells from the shrimp, cover and cook over low heat until the vegetables sweat, about 10 minutes.
- Deglaze the pot with the wine, scraping up any particles sticking to the bottom of the pan. Stir in the saffron, thyme, and basil.
- Add the fish stock or water, and let the mixture gently boil for 1 hour. Then puree it in a food processor or pass it through a food mill. Pass the puree through a medium strainer into a clean stockpot. Stir in the Pernod. Season the base, to taste, with salt, pepper and cayenne. The soup should have a full-bodied flavor: If it seems weak, reduce it over low heat to concentrate the flavor.
- Preheat the oven to 350 degrees F.
- Skim any fish oil from the top of the soup and reserve it to stir into the rouille.
- Toast the croutons in the oven until golden, and then brush with rouille.
- Bring the soup to a boil. Add the shellfish and/or uncooked fish fillets to the soup, 1 variety at a time. Cook each until done; then remove from the soup and keep warm. (The lobsters will take about 10 minutes and their shells will be bright red when done; medium shrimp will take 3 or 4 minutes to cook; fish fillets from 1 to 7 minutes, depending on their thickness (they should remain slightly underdone); and the mussels and clams only cook for 3 to 5 minutes, until their shells open).
- Presentation: Place 1 crouton in the bottom of each large, shallow, heated soup plates. Then arrange the fish and/or shellfish around each crouton. Ladle the hot soup over all. Serve immediately. Pass additional rouille in a separate serving bowl.
- Clean the fish bones under cold running water, removing the gills from the head and any traces of blood on the frames.
- In a large saucepan, heat the oil. In it sweat the fish bones and vegetables over low heat, covered, for 10 minutes, stirring once or twice to prevent them from browning.
- Deglaze the pan with the wine, and then add enough water to cover the bones and vegetables by 2 inches. Add the bouquet garni and bring the liquid to a boil. Skim the froth from the surface, reduce the heat, and simmer the stock for 20 to 25 minutes.
- Strain the stock into a clean saucepan. Bring it to a boil and reduce it over medium heat to 1 quart.
- Note: Fish stock will keep in the refrigerator for 2 to 3 days or frozen for 2 to 3 weeks. After that time the flavor begins to fade.
- Yield: 1 quart
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- In a bowl, whisk together the egg yolks, garlic, mustard, and chili flakes. Whisk in the oil in a very slow steady stream until the sauce begins to emulsify. Add the remaining oil in a thin stream until all of it is incorporated. Add the saffron. Thin the sauce with the stock and season, to taste, with lemon juice, salt, and pepper.
- Yield: 1 1/2 cups
- Prep Time: 10 minutes
More about "snapper soup recipe recipes"
BOUILLABAISSE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours
Category Dinner, Fish Course, Lunch, Main course, Soup, Starter
Cuisine French
Calories 608 calories per serving
- Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.
TURTLE SOUP RECIPE | FOOD NETWORK
Reviews 4.4
Total Time 2 hours 20 minutes
Category appetizer
Cuisine american
- Using a whisk, stir the roux into the stock vigorously, adding a little at a time to prevent lumping. Simmer for about 25 minutes. Stir to prevent sticking on bottom. Add sherry and bring to a boil. Add hot sauce and Worcestershire sauce. Simmer and skim any fat or foam that comes to top. Add lemon juice and tomatoes and return to a simmer. Add spinach and eggs, return to a simmer and adjust seasoning.
BOUILLABAISSE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours
Category Dinner, Fish Course, Lunch, Main course, Soup, Starter
Cuisine French
Calories 608 calories per serving
- Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.
TURTLE SOUP RECIPE | FOOD NETWORK
Reviews 4.4
Total Time 2 hours 20 minutes
Category appetizer
Cuisine american
- Using a whisk, stir the roux into the stock vigorously, adding a little at a time to prevent lumping. Simmer for about 25 minutes. Stir to prevent sticking on bottom. Add sherry and bring to a boil. Add hot sauce and Worcestershire sauce. Simmer and skim any fat or foam that comes to top. Add lemon juice and tomatoes and return to a simmer. Add spinach and eggs, return to a simmer and adjust seasoning.
WHOLE SNAPPER ROASTED WITH HERBS AND POTATO RECIPE - GOO…
From goodfood.com.au
Total Time 30 minutes
Category Main-course
PREHEAT OVEN to 220°C.
LIGHTLY SCORE the skin of the fish; don't cut too deep into the flesh.
ARRANGE FISH and potatoes over two large baking trays. Season fish cavities with salt and pepper to taste, then fill with the tomatoes, half the lemon slices, and a little each of the garlic, rosemary, thyme and sage leaves. Scatter bay leaves and the remaining lemon slices, garlic, rosemary, thyme, and sage over the fish and potatoes. Drizzle with oil and season to taste with salt and pepper.
ROAST FISH until the skin is crisp and the flesh is just cooked through, about 20 minutes. The potatoes should be crispy-brown and cooked through. Allow to rest for 5 minutes before serving.
TIP: To see if a whole fish is "done", check the neck: the flesh should come away easily from the bones. Be careful not to overcook it.
Photography William Meppem; Jennifer Soo Styling Hannah Meppem Food preparation Nick Banbury
WHOLE SNAPPER ROASTED WITH HERBS AND POTATO RECIPE - GOO…
From goodfood.com.au
Total Time 30 minutes
Category Main-course
PREHEAT OVEN to 220°C.
LIGHTLY SCORE the skin of the fish; don't cut too deep into the flesh.
ARRANGE FISH and potatoes over two large baking trays. Season fish cavities with salt and pepper to taste, then fill with the tomatoes, half the lemon slices, and a little each of the garlic, rosemary, thyme and sage leaves. Scatter bay leaves and the remaining lemon slices, garlic, rosemary, thyme, and sage over the fish and potatoes. Drizzle with oil and season to taste with salt and pepper.
ROAST FISH until the skin is crisp and the flesh is just cooked through, about 20 minutes. The potatoes should be crispy-brown and cooked through. Allow to rest for 5 minutes before serving.
TIP: To see if a whole fish is "done", check the neck: the flesh should come away easily from the bones. Be careful not to overcook it.
Photography William Meppem; Jennifer Soo Styling Hannah Meppem Food preparation Nick Banbury
JAMAICAN FRIED SNAPPER RECIPE | ALLRECIPES
From allrecipes.com
PAN-FRIED BLACKENED RED SNAPPER RECIPE | ALLRECIPES
From allrecipes.com
RED SNAPPER RECIPES | MYRECIPES
From myrecipes.com
RECIPES - WHOLE FOODS MARKET
From wholefoodsmarket.com
THE WORLD'S BEST (AND EASIEST) BAKED RED SNAPPER RECIPE ...
From delishably.com
FISH SOUP RECIPE - GLOBAL SEAFOODS NORTH AMERICA
From globalseafoods.com
RED SNAPPER RECIPES | MYRECIPES
From myrecipes.com
SAUTEED RED SNAPPER RECIPE - MARTHA STEWART
From marthastewart.com
RECIPES - WHOLE FOODS MARKET
From wholefoodsmarket.com
MEXICAN SEAFOOD SOUP RECIPE (CALDO DE MARISCOS) MEXICO IN ...
From mexicoinmykitchen.com
THE WORLD'S BEST (AND EASIEST) BAKED RED SNAPPER RECIPE ...
From delishably.com
FISH SOUP RECIPE - GLOBAL SEAFOODS NORTH AMERICA
From globalseafoods.com
GUINESSS DRAUGHT ONION SOUP WITH IRISH CHEDDAR TOAST RECIPE
From parade.com
VERACRUZ SAUCE RECIPE (FOR CHICKEN OR FISH A LA VERACRUZANA)
From thespruceeats.com
FISH CHOWDER SOUP - RECIPETIN EATS
From recipetineats.com
JAMAICAN BROWN STEW FISH RECIPE - JAMAICAN FOODS AND R…
From jamaicanfoodsandrecipes.com
RECIPES | SUR LA TABLE
From surlatable.com
MEXICAN SEAFOOD SOUP RECIPE (CALDO DE MARISCOS) MEXICO IN ...
From mexicoinmykitchen.com
THE WORLD'S BEST (AND EASIEST) BAKED RED SNAPPER RECIPE ...
From delishably.com
FISH SOUP RECIPE - GLOBAL SEAFOODS NORTH AMERICA
From globalseafoods.com
GUINESSS DRAUGHT ONION SOUP WITH IRISH CHEDDAR TOAST RECIPE
From parade.com
VERACRUZ SAUCE RECIPE (FOR CHICKEN OR FISH A LA VERACRUZANA)
From thespruceeats.com
FISH CHOWDER SOUP - RECIPETIN EATS
From recipetineats.com
JAMAICAN BROWN STEW FISH RECIPE - JAMAICAN FOODS AND R…
From jamaicanfoodsandrecipes.com
RECIPES | SUR LA TABLE
From surlatable.com
BEST RECIPE COLLECTION - INDEXED BY FOOD TYPE | WHAT'S ...
From whatscookingamerica.net
DASH DIET RECIPES - MAYO CLINIC
From mayoclinic.org