Whether it’s pan-fried, grilled, broiled, baked, deep-fried, or steamed, red snappers will make it worth your while at the dining table. It’s also a versatile fish for some dishes like fish tacos, fish stew, and more. Delicious heart healthy recipes are as good for your heart as they are for your taste buds This traditional Mediterranean-style fish with a delicious tomato and pepper sauce pairs well with Pesto Baked Polenta and low-fat Greek yogurt. It’s best paired with herbs and hot chilies to amplify the natural taste.Ĭompared to other kinds of fish, the red snapper doesn’t have a “fishy” taste, making it ideal for people who don’t like fish that much due to its strong piscine flavor. Its texture is firm, and the meat is lean, with a bit of a nutty and sweet flavor. Red snappers can grow up to 35 pounds and are sometimes sold in filets or as a whole. The term “red snapper” is sometimes used to relate to similar fish but lower in quality like the West Coast rockfish, or typically any red fish. Place onto a large piece of foil, that has been sprayed with non. (Example: parsley, thyme, lemon, & sliced garlic) 3. Stuff the fish with herbs and citrus of your choice. Rub Sea Salt, Pepper, & Olive Oil all over the fish. Mostly found all over the world, the red snapper is one of the most famous all-white fish that makes its way to residential and commercial dinner tables. Clean, scale, gut, & trim whole fish ( if it isnt already done for you) & cut 3 slits on both sides of the fish. I’m definitely cracking myself up with all of the fishy puns out there.ĭespite the “scale” of the terrible puns in this post, I hope you’ll “swim up” to see what kind of great recipes are in the “great blue…” Next time I'll make the sauce a day ahead.Are you searching for red snapper recipes for dinner this week? Then you’ve “been hooked” and we will “reel you in” to inspire your next meal! There was a little leftover that I had the next day - by then the sauce was positively dreamy. It was terrific and easy and we all loved it. I made this for six, but instead of tripling the tomatoes, I doubled them (and tripled everything else). That was plenty! I think more tomatoes would have overwhelmed it. I made this for two, but only used half the amount of tomatoes (a 14.5 oz. I took the previous advice and halved the tomatoes. We both loved it, and couldn't stop ourselves from going back for more. I have come across better recipes for fish and will pitch this one. My husband and I thought it to be flavorless.
I thought the recipe very easy to make but unimpressed by the end result. Roast in the oven for 30 minutes, after flip with a spatula to ensure even browning and place the fish on top of the potatoes. Transfer the potatoes to a large roasting pan and try to spread out into 1 layer. I actually used Tilapia instead of snapper, and it worked well. In a large bowl mix potatoes with olive oil, whole dry chili peppers, bay leaves, salt and pepper to taste. I replaced all the good stuff with some tomato sauce and had the fish with some brown rice, and it was great. I would definitely make it again.īeing a college student, I try to find healthy, easy recipes. The result was fantastic- perfect for a friend who's usually not a fan of fish!Įasy to make, healthy and delicious! I substituted the snapper with tilapia and served it over basamati rice. Thanks to earlier posters who suggested fewer tomatoes.įearing blandness, I added a clove of garlic and a large shallot. This is an absolutely fantastic dish! We ate every bite - nothing left over. The peppery tomato flavor was very nice though.Īlso added garlic and 1/2 the tomatoes. The fish was a little dry, will reduce cooking time and cover for portion next time. A great dish when you don't have a lot of time to fuss around, especially since you can make the sauce the day before. And my local fish monger was out of red snapper so I used plain old New England Codfish with excellent results. As others have mentioned, I added garlic. It was easy enough, but it was rather bland (and I added garlic) overall. We will definitely make this again! Especially as it is so nutritious. My husband and I really enjoyed the results - the flavor and the tender flakiness of the fish was a delight.
We are not big fish eaters, but we made this with a 0.9lb fresh ling cod fillet, a 14 oz can of chopped tomatoes, and doubled the red pepper.
0 kommentar(er)
