Dinner - Red Snapper With Lemon Butter recipes

Author: Nicholas Foster  

Pacific Halibut is excellent or look for Pacific Cod, Black Cod or Sablefish. Adam and I are pretty serious when it comes to buying the best choice when it comes to sustainability and seafood.

Pan Fried Red Snapper With Tarragon Tartar Sauce

Pan Fried Red Snapper With Tarragon Tartar Sauce
I did something I have never done: I made this pan fried red snapper with tarragon sauce recipe gluten-free. The breadcrumbs are extra tender and buttery.
Provided by: thirschfeld
Total time: 20 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 17
Ingredients:
  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons finely chopped cornichons
  • 2 pickled onions from the cornichons jar, finely chopped
  • 2 teaspoons finely chopped tarragon
  • 1 teaspoon fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 4 (6-ounce) red snapper fillets or walleye, skin removed
  • Kosher salt and freshly ground pepper
  • 2 Udi\'s plain bagels, set out overnight to stale, then ground in a food processor and sifted, or plain breadcrumbs
  • 1 large egg
  • 3/4 cup whole milk
  • 1 cup Cup4Cup gluten-free flour
  • 2 1/2 teaspoons paprika
  • 1 1/2 teaspoons garlic powder
  • Neutral oil, for frying
  • 4 tablespoons unsalted butter
  • Lemon wedges, for serving
How to cook:
  1. in a small bowl, mix the mayonnaise, cornichons, pickled onions, tarragon, and lemon juice. Season with salt and pepper, taste for seasonings, then stir again to combine. Place in the fridge to keep cool.
  2. Season the fish with salt and pepper on both sides. Let sit to warm up to room temperature.
  3. Place the breadcrumbs in a small casserole dish or shallow bowl. In another casserole or bowl, whisk the egg and milk to combine. In yet another small casserole or bowl, combine the flour, paprika, and garlic powder.
  4. Heat the oven 250°F to keep the fish warm while you fry. Dredge the fish in the seasoned flour to coat, shaking off any excess. Dip into the egg wash, making sure to get the egg wash under your fingers where you're holding the fish, shaking off any excess. Dredge in the breadcrumbs, making sure all sides are coated. Let sit in the crumbs until you're ready to fry.
  5. Heat a large heavy pan over medium heat. Pour in enough oil to coat the bottom of the hot pan. The oil should gently shimmer, not quake nor smoke. Add the butter, swirling the pan to distribute, and heat until foamy.
  6. Fry the fish on both sides. If you think or feel nervous about them browning too fast or not being done in the middle, let them finish baking in the oven. Transfer the fish to a wire rack set inside a rimmed baking sheet, then place in the oven to keep warm.
  7. Serve hot with a dollop of tartar sauce and a lemon wedge.
Notes: Quick Fried Red Snapper in Olive Oil, Put filet in medium hot pan of olive oil meat side down. Cook for approximately 4 to 5 minutes on that side. Turn gently and cook for another 4 or 5 minutes. To

How to make a flavorful pan fried Red Snapper

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Chef Michael Cowan - Pan Seared Red Snapper

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How to Pan Fry a Red Snapper Fillet + Homemade Sauce

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Red Snapper With Lemon Butter

Red Snapper With Lemon Butter
Make and share this Red Snapper With Lemon Butter recipe from Food.com.
Provided by: MizzNezz
Total time: 13 minutes
Cook time: 8 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 7
Ingredients:
  • 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
Nutrition:
  • Calories: 659.5 calories
  • Fat: 31 grams
  • Saturated Fat: 10.3 grams
  • Cholesterol: 190.2 milligrams
  • Sodium: 296.2 milligrams
  • Carbohydrate: 0.7 grams
  • Fiber: 0.1 grams
  • Sugar: 0.2 grams
  • Protein: 89.6 grams
How to cook:
  1. Roll the fish lightly in flour mixed with salt and pepper.
  2. Heat oil in skillet; cook fish until brown on both sides (3 minutes per side).
  3. Remove fish to platter and keep warm.
  4. To skillet add butter and lemon; allow to simmer 1 minute.
  5. Pour over the fish.
  6. Sprinkle with parsley.
Notes: Pan-Seared Red Snapper with Lemon Butter, *In a nonstick skillet, melt the butter over medium heat. *Sprinkle both sides of the fillets with seasoning. *When the butter is foamy, place

Sauteed Red Snapper

Sauteed Red Snapper
The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. You can also make this dish with black sea bass. The skin of both fish is edible and crisps nicely in a skillet.
Provided by: Martha Stewart
Total time: 5 minutes
Prep time: 5 minutes
Yields: 4
Number of ingredients: 4
Ingredients:
  • 2 red snapper fillets (each 10 to 12 ounces), with skin
  • Coarse salt, to taste
  • Cayenne pepper, to taste
  • 3 tablespoons canola oil
How to cook:
  1. Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.
  2. Heat oil in a large skillet over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.
Notes: Pan Seared Red Snapper With Lemon Butter Sauce, Add remaining oil to the skillet and turn heat up to high. Season the snapper filets with salt and pepper and place in skillet skin side down.

Pan Seared Snapper with Spicy Tomato and Herb Sauce

In our recipe we call for snapper, but this recipe can be made with any firm white fish. Pacific Halibut is excellent or look for Pacific Cod, Black Cod or Sablefish. Adam and I are pretty serious when it comes to buying the best choice when it comes to sustainability and seafood. I love checking in with Monterey Bay Aquarium’s Seafood Watch to make sure we are making the right choice. (It’s really easy, just enter the fish you are buying and they share the best choices for where it should come from).
Provided by: Adam and Joanne Gallagher
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 items
Number of ingredients: 14
Ingredients:
  • 1 pound snapper
  • 2 tablespoons olive oil
  • Salt and fresh ground black pepper
  • 1 medium onion, chopped (about 1/2 cup)
  • 2 garlic cloves, minced
  • 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you want the sauce
  • 1 tablespoon lemon zest
  • 2 teaspoons orange zest
  • 1/3 cup kalamata olives
  • 1 (14-ounce) can diced tomatoes
  • 2 teaspoons chopped fresh dill, plus more for serving
  • 2 teaspoons chopped fresh chives, plus more for serving
  • 1 tablespoon chopped fresh parsley, plus more for serving
  • Lemon wedges for serving
How to cook:
  1. Heat the olive oil in a large skillet over moderately high heat. Season both sides of the snapper with salt and pepper then carefully place into the olive oil. Cook until lightly browned on both sides, but leave the fish slightly undercooked, about 5 minutes. Transfer the snapper to a plate.
  2. Turn down the heat to medium, add the onions and cook until softened (add a little more olive oil if the pan is dry). Stir in the garlic and red pepper flakes then cook for 30 seconds. Stir in the lemon and orange zest, olives and the can of diced tomatoes with juices.
  3. Use a wooden spoon to scrape up any pieces of fish stuck to the bottom of the pan. Bring to a simmer then cook for 5 minutes. Stir in the herbs, taste then season with additional salt or pepper if needed.
  4. Nestle the fish into the sauce, allowing the sauce to come up and over the sides. Continue to cook until the fish easily flakes with a fork. Serve family style with fresh lemon wedges and more fresh herbs for scattering on top.
Notes: 10 Best Pan Seared Red Snapper Recipes, The Best Pan Seared Red Snapper Recipes on Yummly | Pan Seared Red Snapper, Pan-seared Red Snapper With Lemon Butter, Pan Seared Red Snapper With Mango
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