Red snapper, a popular and delicious seafood, can be cooked in a variety of ways. One particularly delightful method is to prepare it in a wine sauce. This combination of flavors creates a dish that is both elegant and satisfying. Whether you prefer a red or white wine sauce, there are numerous recipes available to suit your taste. With the right ingredients and a little culinary expertise, you can easily create a red snapper dish that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
PAN SEARED RED SNAPPER
This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.
Provided by OCTOBERK8
Categories World Cuisine Recipes Asian
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
- Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g
RED SNAPPER WITH WINE AND GARLIC RECIPE
Make and share this Red Snapper With Wine and Garlic Recipe recipe from Food.com.
Provided by Mrs.Chen
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the oil, wine and water into a large heavy-based frying pan (skillet), add the garlic and parsley and season generously. Bring to the boil.
- Add the fish, cover and steam for about 8 minutes just until tender.
- Transfer the fish to a warm serving plate, spoon over the cooking liquid and serve.
RED SNAPPER IN WINE SAUCE
Make and share this Red Snapper in Wine Sauce recipe from Food.com.
Provided by MizzNezz
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix egg and milk in shallow bowl.
- Mix well.
- Put bread crumbs on a plate.
- Heat oil and butter in 12 inch deep skillet.
- Put fish in egg mix then in breadcrumbs and fry for 3 minutes on each side.
- Remove from skillet and keep warm.
- To skillet add, garlic, lemon juice, wine, dillweed and onion salt.
- Bring to boil, add fish and simmer 6 minutes.
- Place on platter, spoon sauce over, and sprinkle with parsley.
PAN SEARED SNAPPER IN SAFFRON SAUCE
Steps:
- Heat skillet over medium high flame until it's nice and hot. In the meantime with a sharp knife, score the skin side of the snapper and salt and pepper. Add 1/8 of a cup of the olive oil to skillet. Put the snapper meatside down, sear until you've got a golden crust then turn the fillet over and cook 2 minutes more. Take the fillets out of the skillet and set aside while you saute the fennel in the same skillet for 5 minutes. Set the fennel aside and drain any oil from the skillet. Put remaining 1/8 cup olive oil into skillet over medium heat. Add shallots, garlic, saffron, and saute for 1 minute. Deglaze skillet with wine, lemon juice and pernod. When there is almost no liquid left in skillet add fish stock or water. Bring to a simmer and add fennel back to skillet and continue to simmer for 2 more minutes. Put snapper on top of fennel, put skillet in a preheated 425 degree oven for 5 to 6 minutes. Remove from oven and put fennel on a plate and snapper again on top of fennel. Return skillet to high flame and reduce pan juice by half, remove pan from heat and add butter. Swinging pan until dissolved and sauce has thickened, salt and pepper to taste and spoon around fish and fennel.
RED SNAPPER IN RED WINE SAUCE
Typically cooks pair white wine with fish, but the red wine in this recipe complements the snapper perfectly.
Provided by Recipe by Our Cookbook Collection
Categories Fish
Yield Yield: 6 servings
Number Of Ingredients 12
Steps:
- Sift together flour, onion powder, garlic powder, and salt. Dredge the red snapper in the flour.
- Heat a skillet on medium-high for 5 minutes. Add the olive oil and the garlic, and sauté the garlic until golden. Remove the garlic and discard.
- Add the fish (cook in turns if your pan isn't large enough to hold 6 pieces at once). Sauté the snapper for 2 ½ minutes on one side, turn over, and sauté for an additional 2 ½ minutes. Gently lay all 6 cooked pieces of fish back into the pan. Add the juice from the lemon, then the wine, and cook for 30 to 45 seconds with lid on. Turn off the heat, and let sit for 3 to 4 minutes.
- Transfer the fish to a warm serving platter, and cover with foil. Add the cold butter a piece at a time to the bottom of the pan. Stir over medium-low heat using a wooden spoon until all the butter has melted. Remove the foil and pour the sauce over the fish. Garnish with chopped parsley and capers.
SAUTEED RED SNAPPER W/WHITE WINE SAUCE, RICE AND ASPARAGUS RECIPE - (3.8/5)
Provided by aaformby
Number Of Ingredients 15
Steps:
- Procedures for Rice 1.Heat 2 tablespoons of olive oil in medium size sauce pan over medium high heat. 2.Add shallots, garlic and stir for 1 - 2 minutes 3.Add basmati rice, 2 pinches of salt and a pinch of pepper and stir vigorously 4.Add water, chicken stock and mix well bring to a rapid boil. 5.cover with a lid, turn heat down to low and let rice simmer for 15 - 20 minutes Procedures for Asparagus 1.Bring a 3 quart pot of water to boil over medium heat, and add a pinch of salt 2.Place asparagus into boiling water for 3 - 5 minutes, take out in place in an ice bath for 30 seconds . (an ice bath is ice and water in a bowl) 3.Next place asparagus and mixing bowl and coat with 2 tablespoons of olive oil and season with salt and pepper 4.Lightly coat a grill pan with olive olive oil over medium high heat Procedures for Fish 1.Season red snapper with 1 teaspoon of salt and 1 teaspoon of pepper. 2.Add olive oil to a frying pan and place over medium high heat, place fish into the pan and cook until golden brown. ( approx 3 - 4 minutes on each side) Procedures for White Wine Sauce 1.Lightly coat a sauce pan with olive oil over medium heat. Add 2 table spoons of shallots, 2 tablespoons of garlic, capers and stir. 2.Next add a 1/ 2 cup of white wine, the juice of 1 whole lemon, and butter. 3.Turn heat down to low and let simmer for 1 - 2 minutes add parsley, then salt and pepper to taste, and continue to simmer until sauce thickens.
RED SNAPPER AND CEPES IN A PORT REDUCTION
Steps:
- 1. Bring the port to a boil in a medium-size heavy saucepan over medium-high heat. Lower the heat slightly and simmer until reduced to 1 cup (if using a gas stove, never let the flames extend above the bottom edge of the pan). Add the vinegar and simmer until reduced almost to a syrup consistency, lowering the heat as necessary to keep the sauce from burning around the edges-you should have about 7 tablespoons. (The sauce can be made to this point up to 1 week ahead; cover and refrigerate.)
- 2. Divide 1 tablespoon of corn oil between the 2 skillets and place over high heat until the oil is just smoking. Divide the cepes, thyme, and garlic between the skillets and lower the heat to medium. Sauté until browned, about 4 minutes. Turn the heat to low and divide the shallot and 2 tablespoons of butter between the skillets. Season both with salt and pepper. Cook until the shallot is softened and the cepes are tender, about 6 minutes more. Discard the garlic and thyme and combine the mixtures. (The cepes can be made to his point up to 1 day ahead; cover and refrigerate).
- 3. Season both sides of the snapper with salt and pepper. Sprinkle the five-spice powder over the skin and rub it into the fish. Clean the skillets and divide the remaining 2 tablespoons of corn oil between them. Place both over high heat until the oil is just smoking. Add the snapper to the skillets, skin side down, and briefly hold the fillets down with a spatula to prevent the skin from shrinking. Sauté until the bottom of the fillets are dark and crusted, about 5 minutes. Turn and cook for about 5 minutes longer, until a metal skewer inserted into the fish for 5 seconds is met with medium resistance and feels warm when touched to your lip. Keep the fillets warm.
- 4. Meanwhile, reheat the mushrooms. Bring the sauce to a boil over high heat. Cut the remaining 3 tablespoons of butter in to 1/2-inch pieces. Lift the saucepan a few inches above the heat and add the butter. Shake the pan back and forth until the butter is melted and incorporated into the sauce; this will take about 3 minutes. Do not stir or whisk the butter into the sauce. The sauce will be very shiny and clear.
- 5. To serve, stir the chives into the mushrooms and arrange them in the center of 4 large plates. Top with the snapper. Drizzle the sauce around the mushrooms and serve immediately.
RED SNAPPER WITH SWEET PEPPER AND GARLIC SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 10m
Yield Four servings
Number Of Ingredients 4
Steps:
- Heat the oil in a large, nonstick skillet. Season the snapper with salt and pepper and add to the skillet. Cook for 2 minutes on each side. Pour tapenade sauce over fish, cover and cook for 5 minutes. Divide among 4 plates, spoon with the sauce, sprinkle with parsley and serve immediately.
RED SNAPPER WITH POTATOES, TOMATOES AND RED WINE
Steps:
- Steam potatoes until almost tender, about 8 minutes. Cool.
- Melt butter with 2 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until golden brown, about 8 minutes. Mix in 3 tablespoons oil and garlic. Add potatoes; cook 2 minutes. Mix in red wine. Boil until almost no liquid remains, about 4 minutes. Add stock, tomatoes with juices and oregano and bring to boil. Add olives; boil until liquid thickens slightly and potatoes are very tender, about 12 minutes. Mix in 3 tablespoons parsley. Season with salt and pepper.
- Meanwhile, sprinkle fish with salt and pepper. Heat 1 1/2 tablespoons oil in each of 2 heavy large nonstick skillets over medium-high heat. Add fish fillets and sauté until just opaque in center, about 3 minutes per side.
- Arrange potatoes in center of each of 6 plates. Spoon some sauce over. Top with fish. Spoon remaining sauce over fish. Sprinkle with 1 tablespoon parsley. Drizzle with 1 tablespoon olive oil and serve.
GRILLED RED SNAPPER WITH LEMON CHIVE SAUCE
This dish has always been my favorite, easy to make and easy to get the ingredients. It can be served with pita bread, salad, or steamed rice, but I prefer it with steamed rice. Passed down from mum to me as a family delicacy.
Provided by ELevo
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place snapper on a large plate; squeeze juice of 1 lemon onto each side and inside cavity. Set snapper aside to marinate, about 10 minutes. Combine soy sauce, butter, and ginger in a small bowl. Mix remaining lemon juice, tomatoes, chives, chile pepper, sugar, and salt together in a separate bowl.
- Heat a large skillet to smoking hot over medium-high heat. Cook snapper until just beginning to brown, about 1 minute per side.
- Place snapper on preheated grill; brush with soy mixture on each side. Grill, basting occasionally with soy mixture, until snapper flakes easily with a fork, 4 to 6 minutes per side.
- Transfer snapper to serving platter. Pour tomato mixture over snapper to serve.
Nutrition Facts : Calories 159.5 calories, Carbohydrate 3.9 g, Cholesterol 49.3 mg, Fat 4.6 g, Fiber 1.1 g, Protein 24.9 g, SaturatedFat 2.2 g, Sodium 544.8 mg, Sugar 2.1 g
Tips:
- To ensure the best flavor, select fresh red snapper fillets of similar size and thickness.
- Pat the fish fillets dry before cooking to prevent splattering and ensure even cooking.
- Use a large skillet or sauté pan to accommodate the fish fillets comfortably without overcrowding.
- Heat the olive oil over medium-high heat before adding the fish to prevent sticking.
- Cook the fish fillets for 3-4 minutes per side, or until they are opaque and cooked through. Do not overcook, as this will result in dry fish.
- To make the wine sauce, use a dry white wine for a light and delicate flavor, or a bolder red wine for a more robust sauce.
- Bring the wine to a simmer before adding the fish stock, tomatoes, and herbs. This allows the alcohol to cook off and the flavors to meld together.
- Simmer the sauce for 10-15 minutes, or until it has thickened slightly. Season with salt and pepper to taste.
- Serve the red snapper fillets over the wine sauce immediately, garnished with fresh herbs and lemon wedges.
Conclusion:
Red snapper in wine sauce is a classic dish that is both elegant and delicious. The delicate flavor of the fish pairs perfectly with the rich and flavorful wine sauce. This dish is sure to impress your guests, whether you are serving it for a special occasion or a casual weeknight meal. With the tips provided, you can easily create a restaurant-quality red snapper in wine sauce at home. So, gather your ingredients, put on your apron, and get ready to enjoy this culinary delight!
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