Best Red Snapper And Summer Vegetables Baked In Foil On A Salad Recipes

BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO

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.

RED SNAPPER AND SUMMER VEGETABLES BAKED IN FOIL ON A SALAD

Steps:

• Preheat the oven to 350°.
• In a medium bowl, combine the vegetables with the olive salad, garlic, Italian seasoning, 1 teaspoon of the salt, and 2 tablespoons of the olive oil.
• Mix together to combine.
• Season the fish generously on both sides with the Emeril's Original Essence.
• Fold each piece of aluminum foil in half.
• Open each folded piece and place 1/4 of the vegetable mixture just below the crease and in the center of each foil square.
• Place a snapper filet on top of the vegetables.
• Drizzle each fillet with 1/2 a tablespoon of lemon juice and 1 tablespoon of the olive oil.
• Fold the foil over the fillet and tightly crimp the edges to form a seal.
• Place the pouches on a sheet pan and place in the oven to bake for about 25 minutes.
• While the fish bakes, in a large mixing bowl, combine the frissee, baby spinach, endive and red onion.
• Season the lettuce with salt and cracked black pepper, and toss to combine.
• Divide the lettuces among 4 entrée plates.
• Remove the fish from the oven.
• Combine the shallots, vinegar and mustard in a medium bowl set over a plate covered by a dishtowel to prevent the bowl from moving while whisking.
• Whisk the mixture while gradually adding the remaining 1/3 cup of the olive oil.
• Gently pierce each fish packet and whisk the juices into the vinaigrette.
• Season the vinaigrette with salt and pepper.
• Place the fish and vegetables over each salad.
• Divide the vinaigrette evenly over the 4 salads and serve immediately with crusty bread.

BAKED RED SNAPPER PREPARED WHOLE

Steps:

• Preheat the oven to 350 degrees F.
• Line an oven tray (cookie sheet) with parchment paper. Take a large piece of foil (large enough to fully wrap the fish like a present) and put it on the oven tray. Butter the foil. Combine the 4 tablespoons of butter and the shallots in a small bowl and set aside. Put the fish in the center of the foil. Season the entire fish with the shallot butter, inside and out and sprinkle with the salt and pepper. Put the thyme sprigs inside cavity and top the fish with lemon slices. Fold the edges of the foil over fish and seal.
• Bake the fish until cooked through, about 45 minutes. Transfer the fish to a platter. Open the foil and serve.

OVEN ROASTED RED SNAPPER WITH LEMON, TOMATOES AND BASIL

Steps:

• Clean the fish by removing the gills and the small belly flap, slice all the vegetables thin.
• On the bottom of a long gratin dish place the sliced fennel cover with the fish. Cover the fish with the slices of tomatoes, lemon slices, leaves of basil, add the broth and season to taste. Cook the fish in a 450 degrees oven for about 20 minutes. Drain off some of the natural juices, add to a blender and drizzle with olive oil to emulsify. Drizzle back over fish and serve as-is.

BAKED SNAPPER WITH VEGETABLES

Steps:

• Preheat oven to 375 degrees. On a large piece of foil, drizzle olive oil and top with fish fillets. Top with leeks and red pepper. Season with dried tarragon, salt and pepper. Splash fish with 3-4 tablespoons wine. Fold foil up into a package and place on baking sheet. Bake for 20 minutes

RED SNAPPER IN FOIL

Steps:

• Sauce: Melt butter, stir in flour off heat.
• Cook until lightly browned.
• Gradually stir in milk and fish stock.
• Cook until thickened.
• Cover and cook on low heat for 25 minutes, stirring occasionally.
• Add the egg yolks and cream, then stir in wine, salt and paprika to taste.
• Place each fillet of red snapper in center of a large square of aluminum foil.
• Heap 1/4 c.
• crab meat and 1/4 c.
• shrimp on top of each fillet.
• Cover each fillet with 1/8th of the sauce and seal.
• Place in 375F oven and heat through, about 30 minutes.

RED SNAPPER WITH VEGGIES

Steps:

• Place the zucchini, carrot and onion in an 8-in. square dish coated with cooking spray. Cover and microwave on high for 2 minutes. , Brush 1 tablespoon stir-fry sauce over both sides of fillets. Spoon remaining sauce over vegetables; toss to coat. Place fish over vegetables. Cover and microwave on high 2-3 minutes longer or until fish flakes easily with a fork.