Red snapper sandwiches with jalapeno mayonnaise are a delicious and flavorful dish that can be enjoyed for lunch or dinner. The combination of flaky red snapper, tangy jalapeno mayonnaise, and fresh vegetables creates a sandwich that is both satisfying and refreshing. If you're looking for a new and exciting way to enjoy red snapper, then this recipe is for you. With just a few simple ingredients, you can create a sandwich that is sure to impress your taste buds.
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RED SNAPPER OPEN-FACED SANDWICHES
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the sauce: Place the yogurt, parsley, olive oil, lemon juice, lemon zest, cumin, pepper and salt in a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed, about 30 seconds. Set aside
- For the fish: Heat the olive oil in a large skillet over medium-high heat. In a shallow bowl, combine the flour with the coriander and salt. Dredge each fillet in the seasoned flour and coat well. Shake off excess flour, then add the fillets to the hot pan. Cook on the first side for 3 to 4 minutes, or until golden brown and cooked most of the way through. Carefully flip, and cook for another 1 to 2 minutes.
- To assemble: Brush the bread slices with the olive oil and toast on a grill or grill pan over high heat for 3 minutes per side, or until golden brown.
- Spread each slice with a few tablespoons of the sauce and place a fish fillet on top. Add another dollop of sauce and scatter over some arugula and cherry tomatoes. Add a squeeze of lemon, season with salt and serve.
CRISPY WHOLE RED SNAPPER WITH CHARRED JALAPENO-BASIL VINAIGRETTE
Steps:
- For the Charred Jalapeno-Basil Vinaigrette: Heat oil in a small saute pan until smoking. Add the jalapeno and cook until charred on all sides. Let the pepper cool and slice thinly. Place the pepper and the remaining ingredients in a medium bowl and whisk until blended.
- For the Crispy Fish: Heat oil in a deep fryer to 375 degrees F. Pat fish on both sides with paper towels to insure that it is totally dry. Season the fish on both sides with salt and pepper. Mix rice flour and water together. Dredge both sides of each fish in the batter and tap off any excess. Slowly lower the fish into the oil and fry for 6 to 7 minutes. Carefully remove, drain on plate lined with paper towels and drizzle immediately with the vinaigrette.
- For the Grilled Vegetables: Toss vegetables with olive oil, salt and pepper, and grill until tender.
GRILLED RED SNAPPER WITH LEMON AND JALAPENO
Steps:
- Place snapper fillets in a glass baking dish and pour Italian dressing over top. Gently turn fish to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for medium heat. Make a tray with aluminum foil and spray with cooking spray.
- Remove fish from the dressing and place on the foil tray. Place lemon slices and jalapenos on top. Discard any remaining dressing.
- Place the tray on the preheated grill and cook until fish begins to turn a nice, light color and flakes easily with a fork, 5 to 6 minutes per side.
Nutrition Facts : Calories 253.4 calories, Carbohydrate 5.9 g, Cholesterol 51.9 mg, Fat 12.5 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 2.1 g, Sodium 673.3 mg, Sugar 3.1 g
RED SNAPPER SANDWICHES WITH JALAPENO MAYONNAISE
Provided by Molly O'Neill
Categories lunch, main course
Time 1h20m
Yield Four servings
Number Of Ingredients 18
Steps:
- To make the mayonnaise, whisk together the mayonnaise, yogurt, chopped jalapeno and jalapeno liquid. Refrigerate at least 1 hour.
- To make the relish, toss together the corn, red pepper, scallion and cilantro. Add the lime juice, salt and pepper and toss.
- To make the snapper, place cornmeal, salt and pepper in a shallow dish. Dip fillets in milk and coat in cornmeal. Heat oil in a large nonstick skillet over medium heat. Add snapper and saute until cooked through, about 3 minutes per side.
- Spread the bottom of each piece of baguette with 2 tablespoons mayonnaise. Layer with snapper, relish and more bread. Serve immediately.
Nutrition Facts : @context http, Calories 574, UnsaturatedFat 9 grams, Carbohydrate 69 grams, Fat 12 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 2 grams, Sodium 879 milligrams, Sugar 9 grams, TransFat 0 grams
VERACRUZ-STYLE RED SNAPPER
I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
- Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
- Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
- Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
- Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.
Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g
GRILLED SNAPPER SANDWICH WITH PICKLED VEGETABLES
Our grilled fish sandwiches are a simple twist on the Vietnamese banh mi.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Yield Makes 4
Number Of Ingredients 12
Steps:
- Toss carrots, cucumber, radishes, vinegar, sugar, and 1/2 teaspoon salt in a bowl. Mix mayonnaise and Sriracha in another bowl.
- Preheat grill to medium-high. Brush fish with oil; season with salt and pepper. Brush grates with oil. Grill fish until bottom edges turn opaque, about 3 minutes. Flip with 2 large spatulas and cook until opaque in center, about 3 minutes. Remove from grill; cut each fillet in half crosswise. Meanwhile, grill rolls until lightly marked.
- Spread mayonnaise mixture on all roll halves. Layer fish and pickled vegetables on bottom halves; drizzle with pickling liquid and top with cilantro. Serve immediately, with more Sriracha.
RED SNAPPER WITH MANGO SALSA
A different, wonderful flavor for a firm, white fish. You can use red snapper, grouper or trigger fish. The mango salsa is excellent with chicken as well.
Provided by breezermom
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
- In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
- Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
- To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
- Mango Salsa:.
- Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.
Nutrition Facts : Calories 280.9, Fat 12.2, SaturatedFat 1.8, Cholesterol 42.1, Sodium 514.1, Carbohydrate 19.3, Fiber 3.1, Sugar 14, Protein 24.9
COCONUT-JALAPENO RED SNAPPER WITH BANANA BLACK BEAN PUREE
Make and share this Coconut-Jalapeno Red Snapper With Banana Black Bean Puree recipe from Food.com.
Provided by Absarunnin
Categories < 30 Mins
Time 25m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 15
Steps:
- Puree: heat oil in skillet over medium heat.
- Add shallots and garlic; cook 2 minutes.
- Add banana; cook 2 minutes, stirring occasionally.
- Stir in beans, 1/4 C broth, juice, cumin, and salt; cover and simmer 5 minutes.
- Place banana mixture and remaining 1/4 C broth in a food processor; process until smooth.
- Snapper: combine carrot, milk, chili powder, salt, and jalapeños in a large skillet over medium-high heat; bring to a simmer.
- Add fish to pan; cover and simmer 7 minutes on each side.
Nutrition Facts : Calories 488.7, Fat 19.1, SaturatedFat 12.7, Cholesterol 79.8, Sodium 690.1, Carbohydrate 28.9, Fiber 8, Sugar 9.7, Protein 51.5
TURKEY-JALAPENO SANDWICHES
When turkey sandwich meets modern Thai, it's a fun mix of classic and trendy food. I love it when my mixing and matching turns out so tasty. -Stacy Mullens, Gresham, Oregon
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Spread mayonnaise on bun bottoms; spread pepper jelly over mayonnaise. Layer with lettuce and turkey; top with cilantro and, if desired, jalapeno. Replace tops.
Nutrition Facts : Calories 483 calories, Fat 17g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 1500mg sodium, Carbohydrate 53g carbohydrate (16g sugars, Fiber 2g fiber), Protein 31g protein.
ROAST BEEF SANDWICHES WITH LEMON-BASIL MAYONNAISE AND ROASTED RED ONIONS
Categories Sandwich Beef Leafy Green Onion Picnic Super Bowl Back to School Lunch Mayonnaise Basil Arugula Fall Summer Poker/Game Night Party Bon Appétit Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 6 sandwiches
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.
- Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)
- Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and arugula. Cover with top halves of bread.
- *Ciabatta is an oval-shaped flat Italian bread available at many bakeries and supermarkets nationwide.
Tips:
- Choosing the Right Fish: Select fresh, firm red snapper fillets with bright red or pink flesh. Avoid fillets that appear dull or slimy.
- Preparing the Fish: Before cooking, rinse the red snapper fillets with cold water and pat them dry with a paper towel. This helps remove excess moisture and ensures the fish cooks evenly.
- Seasoning the Fish: For a flavorful sandwich, season the red snapper fillets with a blend of spices and herbs. A simple combination of salt, pepper, garlic powder, and paprika works well. You can also add a squeeze of lemon juice or a drizzle of olive oil for extra flavor.
- Cooking the Fish: There are several methods for cooking the red snapper fillets. You can grill, pan-fry, or bake them. For grilled or pan-fried fillets, cook over medium heat until the fish is opaque and flakes easily with a fork. If baking, preheat the oven to 400°F (200°C) and bake the fillets for 10-12 minutes or until cooked through.
- Making the Jalapeño Mayonnaise: To make the jalapeño mayonnaise, combine mayonnaise, finely chopped jalapeños, lime juice, cilantro, and salt in a bowl. Mix until well combined. You can adjust the amount of jalapeños and lime juice to suit your desired level of spiciness and tanginess.
Conclusion:
Red snapper sandwiches with jalapeño mayonnaise are a delicious and easy meal that can be enjoyed for lunch or dinner. The flaky fish, creamy mayonnaise, and spicy jalapeños create a perfect balance of flavors and textures. Whether you're making them for a backyard barbecue or a quick weeknight meal, these sandwiches are sure to be a hit.
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