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By á-4084

Rate this recipe 5/5 (2 Votes)
Spanish-Style Snapper with Roasted Red Pepper Sauce 1 Picture
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Servings 4

  • 1/2 ounce cubed sourdough bread
  • 1 cup chopped bottled roasted red bell peppers, rinsed and drained
  • 1 1/2 tablespoons sherry vinegar
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 4 (6 ounce) skin-on snapper fillets or skinless catfish or tilapia fillets
  • 1 tablespoon fresh flat-leaf parsley

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Pan cooked Spanish-style snapper with red pepper sauce made by processing soaked bread, red bell peppers, sherry vi...

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  • 16 ounces red snapper filets, skinned, sliced thinly into 2-inch pieces
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup freshly squeezed lime juice
  • 2 medium jalapeños, seeded and minced
  • 1 large red bell pepper, finely chopped
  • 2 large mangos, finely chopped
  • 1 medium red onion, finely chopped
  • 1 teaspoon minced garlic
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  • 2 tablespoons lime juice
  • 2 tablespoons reduced-sodium soy sauce
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  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon sesame oil
  • 1/8 teaspoon crushed red pepper flakes
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this sauce is rich with onion, garlic, cinnamon, tomatoes, olives and capers

  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1/2 jalapeno pepper, minced
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon ground cinnamon
  • 2 large tomatoes, diced
  • 1 table spoon capers
  • 1/4 cup sliced stuffed green olives
  • 1/2 cup tomato juice
  • 1 Tablespoon freshly squeezed lemon juice
  • 2 six ounce red snapper fillets, or other white fish.
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  • For the snapper:
  • 1 true red snapper (about 1 1/2 pounds), cleaned - gutted.
  • 1 tbs ground coriander
  • 1 tsp turmeric powder
  • 2 tsp minced garlic
  • 1 tbs olive oil
  • 1 tsp fish sauce (Use Three Crabs Brand Fish Sauce , it is the best and less fishy)
  • salt and pepper to taste
  • For spicy lime and shallots relish:
  • 2 shallots, thinly sliced
  • 5 Thai chillies, chop
  • salt to taste
  • juice of half lime
  • 1 tbs olive oil
  • 1/2 tsp fish sauce
4.6/5 (12 Votes)

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The secret ingredient in the tasty sauce here is rose, which combines perfectly with the classic Chinese flavors in...

  • 3 tablespoons extra-virgin olive oil
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  • Kosher salt
  • Pepper
  • 1 tablespoon unsalted butter
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  • 1 tablespoon fermented black beans
  • 1 garlic clove, thinly sliced
  • 1/2 cup dry rosé
  • 1 tablespoon dry sherry
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  • 1/2 teaspoon toasted sesame oil
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  • 1/2 c pineapple preserves
  • 2 T rice wine vinegar
  • 2 t gingerroot
  • 2 garlic cloves
  • 3/4 t salt, divided
  • 1/4 t cayenne
  • 4 snapper, or orange roughy fillets, 6 oz each
  • 3 t olive oil
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  • Four 8-ounce boneless Japanese red snapper fillets, skin on, cut in half money buys
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  • 1/4 cup olive oil
  • 2 cups white wine
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  • 3 tablespoons unsalted butter
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  • 1 ounce goat cheese
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The salt creates a seal around the fish, which preserves its moisture and pure flavors

  • 3 large plum tomatoes
  • 2 large red bell peppers
  • 1 medium onion (unpeeled)
  • 4 tablespoons olive oil, divided
  • 1 dried ancho chile
  • 1/2 cup sliced almonds
  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves
  • 2 tablespoons Sherry wine vinegar
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  • 3 cups water
4.8/5 (5 Votes)

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1. Thaw fish, if frozen. Rinse fish; pat dry

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  • 2 tablespoons olive oil
  • 3 medium red sweet peppers, coarsely chopped (2-1/4 cups)
  • 1 cup chopped shallots or onions
  • 3 ) 14 1/2 ounce can reduced-sodium chicken broth (5-1/4 cups total)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1/2 cup snipped fresh Italian parsley
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4.7/5 (13 Votes)

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From "Flat Belly Diet Cookbook" Enjoy!

  • 6 cups baby spinach
  • 1 red bell pepper, thinly sliced
  • 4 snapper fillets (6 oz each)
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
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4.8/5 (8 Votes)

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F&W's Justin Chapple rubs a supertasty mix of crushed fennel seeds and grapefruit zest onto snapper before baking i...

  • 3 fennel bulbs, cut into 3/4-inch wedges
  • 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons chopped thyme
  • 1/4 teaspoon crushed red pepper
  • Kosher salt
  • Black pepper
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  • 2 teaspoons crushed fennel seeds
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4.8/5 (4 Votes)

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*Easy Aioli:* Mix it up *Cauliflower Couscous:* Cut the cauliflower into small chunks (stalk discarded) and plac...

  • Easy Aioli:
  • 1/2 cup mayonnaise
  • 1 TBS champagne or white wine vinegar
  • 1 TBS olive oil
  • 2 cloves of garlic, minced
  • pinch of salt
  • Cauliflower Couscous:
  • 1 head of cauliflower
  • 1 cup diced yellow onion (about 1/2 of an onion)
  • 2 cups grape tomatoes, halved
  • 3/4 cup basil, chopped
  • 3/4 cup italian parsley, chopped
  • 1/2 TBS lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 TBS ghee (or butter)
  • 1/2 tsp salt
  • freshly ground pepper
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  • 1 TBS ghee
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4.7/5 (6 Votes)

By

The zesty dressing for these crisp snapper fillets adds funky depth and a pop of acidity

  • 2 tablespoons doenjang (Korean fermented soybean paste, see Note)
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons finely chopped peeled fresh ginger
  • 1 tablespoon fresh lime juice
  • 1/2 cup canola oil
  • Kosher salt
  • Pepper
  • One 8-inch piece of kombu
  • 1 cup loosely packed bonito flakes
  • 1/2 pound parsnips, peeled and cut into 2-by-1/4 -inch matchsticks
  • 1 medium onion, cut through the core into 1/4-inch-thick wedges
  • Four 6-ounce skin-on red snapper fillets
  • Toasted white sesame seeds, shaved radishes and cilantro leaves, for garnish
4.7/5 (3 Votes)

By

1.Heat oil in a large skillet over medium-high heat

  • 2 tablespoons canola oil
  • 1 large onion, thinly sliced
  • 4 minced cloves garlic
  • 1 to 2 tablespoons chopped pickled jalapenos
  • 3 plum tomatoes, seeded and chopped
  • 1/2 cup chopped green olives
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 4 (6 ounces each) skinless snapper fillets
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