New recipes

Red snapper in vine leaves recipe

Red snapper in vine leaves recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Seafood
  • Fish

This is a delicious and impressive way to prepare fish. Enjoy the recipe!

9 people made this

IngredientsServes: 8

  • 8 (110g) fillets red snapper, skin removed
  • sea salt and freshly ground black pepper to taste
  • 16 vine leaves, rinsed and patted dry
  • 2 tablespoons vegetable oil
  • 50g butter
  • 2 cloves garlic, minced
  • 1 tablespoon grated lemon zest
  • 1 tablespoon drained capers
  • 1 teaspoon lemon juice
  • 1 tablespoon cooking sherry
  • 1 tablespoon chopped fresh parsley

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Preheat the oven's grill.
  2. Season the snapper fillets with sea salt and pepper. Place two vine leaves on a clean surface so that they overlap slightly. Place a fillet in the centre. Fold the leaves over the centre of the fillet to enclose completely. Brush with oil on the top and bottom to keep the leaves from sticking, and place on a grill pan. Repeat with the remaining fillets and leaves.
  3. Place the fish under the preheated grill about 15cm from the heat source. Grill for 4 minutes per side, turning once, or until fish is opaque.
  4. While the fish is grilling, melt the butter in a small saucepan over medium heat. Stir in the garlic, lemon zest, capers, sherry and parsley. Season with salt and pepper.
  5. To serve, remove the fish parcels to a platter, and spoon the sauce over the top.

Recently viewed

Reviews & ratingsAverage global rating:(11)

Reviews in English (7)

by Marzipan

Even though I let the grape leaves get too close to the broiler and scorched them a bit my husband told me to give this recipe 5 stars and since he ate two servings I guess that comes out to ten ! The leaves keep the fish moist and give it body. Served with lemon dill rice and broiled fresh asparagus. Perfect combo.-28 Jun 2009

by Mia McDonald

Great dish!I didn't have time to find grape leaves, so I used cabbage leaves...it was divine!! Next time I'll try it w/ grape leaves! Eat well, live well ~ Peace!-05 May 2008

by babybunnies

I like the fish, but the sauce was extremely intense, I dilluted it with water. This goes great with the healthy garden salad; also a finalist.-29 Sep 2006


Shelina Permalloo

Here is my lip-smacking recipe for red snapper coconut curry. This simple curry is bold with the flavours of fresh ginger, chilli and garlic.

Ingredients

5 tbsp vegetable oil
600g red snapper fillets
2 banana shallots, finely diced
3 garlic cloves, finely chopped
3cm piece of fresh root ginger, peeled and finely chopped
1 red bird’s eye chilli, finely chopped
10 curry leaves
3 tbsp Mauritian curry powder
3-4 fresh vine tomatoes, roughly chopped
1 tsp tomato purée
1 x 200g block creamed coconut
600ml hot fish stock
3 tbsp freshly chopped coriander
salt and freshly ground black pepper

steamed basmati rice
Mango Kutcha (optional)

Method

Heat the oil in a large pan over a high heat. When the oil starts smoking, add the fish, skin-side down, and stand back! Fry for 2 minutes on each side, remove from the heat and set aside.

Drain about half the oil from the pan and reduce the heat to medium. Add the shallots and fry until translucent, about 3 minutes, then add the garlic, ginger and chilli and cook for a further 2 minutes. Add the curry leaves and Mauritian curry powder and cook for 30 seconds before adding the chopped tomatoes and tomato purée. Cook down for 2–3 minutes until softened and the pan becomes dry.

Add the creamed coconut to the hot fish stock and stir until dissolved add to the pan and cook for 15 minutes until the sauce has thickened. Taste and adjust the seasoning before adding the cooked fish fillets to the pan. Heat through for a few minutes, sprinkle over the coriander and serve with steamed basmati rice and Mango Kutcha.

In shops now!

The Sunshine Diet is packed full of exotic recipes that are simple to create and are packed full of flavour and fragrance.


Making Pan Seared Fish with Tomatoes and Basil

Obviously fresh tomatoes and fresh basil are best. You can probably find fresh basil any time of year in the grocery store. However, there's nothing like a garden fresh tomato. Still, you can use canned tomatoes in a pinch. I find that the petite diced tomatoes are pretty good. They work well as a substitute when a good fresh tomato is nowhere to be found.

This recipe uses white fish for the base. I really love red snapper if I can find it. However, flounder, tilapia, sole, even catfish will work.

A little olive oil, freshly grated garlic, tomatoes, and fresh basil create a great chunky sauce. You could use it on all kinds of things. Let it cook down to a marinara sauce. Use it on pasta, or use it on chicken topped with some grated cheese.

My husband loves everything Italian. I was so happy that he liked this fish dinner with Italian flavors. It's a little healthier than pasta and we are always trying to find more ways to add fish to our diet.

This healthy pan-seared fish with tomatoes and basil is one of those easy dinners you might just want to add to your monthly "go-to" recipes. After all don't you get tired of trying to think of what to cook for dinner?


Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Jump straight to a recipe

Pasta with Fresh Tomatoes and Basil

Tomato Sandwich Ideas

Rockfish with Tomatoes and Chorizo

Tomato Salad Inspiration

Gazpacho

Dulceaţă de Gogonele (Green Tomato Jam)

Courtesy Michael Lomonaco, chef/owner, Porter House New York, New York City

Boiling pasta in less water than you think (about 8 cups) gives you extra-starchy pasta water that makes a richer sauce. Use the ripest tomatoes possible for this recipe.

  • 3 large heirloom tomatoes, peeled* and chopped
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon red pepper flakes
  • 12 ounces dried penne pasta
  • Salt
  • 10 large basil leaves, torn
  • ¼ cup pine nuts
  • 2 tablespoons grated pecorino cheese
  • Fresh-ground pepper

In large serving bowl, combine tomatoes, olive oil and red pepper flakes. Cook pasta in well-salted water according to package directions. When done, reserve one cup of pasta water, and drain pasta.

Pour hot pasta in bowl with tomatoes, add half reserved pasta water, and mix well. If pasta seems dry, add more pasta water to achieve desired sauce consistency.

Just before serving, toss in basil, pine nuts and cheese. Add salt and fresh-ground pepper, to taste. Serves 4.

*Cut a small, shallow “X” in base of each tomato. Place in boiling water for 30 seconds, then transfer to bowl of ice water. When cool enough to handle, peel skin away starting at “X.”

“I like a crisp and herbaceous Arneis for this pasta,” says Lomonaco, who recommends Ceretto Blangé from the Langhe or Vietti from Roero. “They’re a perfect foil for the fresh tomatoes, with scents of white grapefruit and apple, and a smokiness that balances the acidity of the tomato.”

The classic version, which is hard to beat, is perfect tomatoes sprinkled with coarse salt on toasted whole-grain bread slathered with mayonnaise. To jazz it up, swap out mayo for spreadable Gorgonzola dolce or Saint-André cheese, or add one of the following: olive tapenade, fresh basil, soft-boiled eggs or, of course, bacon.

Courtesy Elena Reygadas, chef/owner, Rosetta, Mexico City

This recipe features fresh peak-season tomatoes two ways. At her restaurant in Mexico City, Elena Reygadas usually makes this dish with lopón, or Pacific rockfish, from Baja California. Snapper or striped bass work equally well.

  • 1 medium heirloom tomato
  • 2 teaspoons fresh-squeezed lemon juice
  • 3 tablespoons olive oil, plus more as needed
  • Salt
  • 10 ounces cherry tomatoes or other small tomatoes
  • 2 tablespoons minced chives or green onions
  • 2 teaspoons red wine vinegar
  • 6 ½-inch-thick slices baguette
  • 1 large clove garlic, halved
  • 5 ounces Spanish chorizo, sliced ½-inch thick
  • 4 skin-on fillets of Pacific rockfish, striped bass or red snapper, about 6 ounces each

Cut heirloom tomato in half and grate flesh on the large holes of a box grater, discarding skin. Stir in lemon juice, 1 tablespoon olive oil and a pinch of salt. Set aside.

Halve cherry tomatoes. In large bowl, combine with chives, vinegar and 2 tablespoons olive oil.

Lightly toast bread in oven. Rub each slice with garlic and brush both sides with olive oil. Cut into rough cubes and add to cherry tomatoes.

As bread toasts, crisp chorizo on both sides in nonstick skillet. Cut each slice into quarters and add to cherry tomato mixture.

Pat fish dry with paper towels and sprinkle with salt. Heat large nonstick skillet over medium-high heat and coat with oil. Add fish, skin side down, and cook until skin is brown and crisp, about 5 minutes. Flip and cook until fish is cooked through, about 3 minutes.

To serve, divide tomato-bread mixture among plates, top with fish, and garnish with tomato sauce. Serves 4.

Albariño will stand up to the acidity of the tomatoes, while cutting the richness of the chorizo. Those from Rías Baixas have minerality and a salinity that sings of the ocean—perfect with fish.


Marinate and Bake the Fish

Place fish fillets in a large bowl and add 1/2 the marinade. Reserve the rest for later.

Slather the coconut marinade over both sides of the fish, then let it sit in the refrigerator 10 to 15 minutes.

When fish is done marinating, spread a banana leaf approximately 1 foot square on a working surface (you will have to cut the leaf) or the equivalent size of parchment paper or tin foil. Place one fillet in the center of the leaf/paper/foil.

Fold both sides of the wrapping material over the fish, then fold both ends to create a square "packet." Turn it seam-side down to keep sides from opening (unless using foil, which will stay by itself). Do the same for the other fillets.

Place packets in a glass casserole dish or pie plate (to catch the drippings in case packets leak) and bake for 15 minutes at 350 F, or longer depending on the thickness of the fillets.

After 15 minutes, open one of the packets. Insert a fork into the center of the fillet or steak (the thickest part) and gently pull back. If inside flesh is opaque and no longer transparent, the fish is cooked. If not, return to oven for another 5 to 10 minutes.


Red Snapper Creole Haitian Style

Red Snapper Creole is a uniquely Haitian way of preparing fish. The blend of spices, ingredients and textures are absolutely marvelous.

(Photo Attributed to Author: Rajeshvasanth)

Red Snapper Creole Haitian Style Recipe-

Ingredients:
  • 36 oz. wild-caught Caribbean red snappers, scaled and gutted, heads and tails left on
  • 1/4 cup olive oil (use scallion-infused olive oil if you can get it)
  • 2 red bell peppers, cored, seeded, and rough chopped
  • 1 Scotch Bonnet chili pepper, chopped fine (Note: for very hot & spicy, leave seeds in. For less hot, remove seeds)
  • 2 potatoes, peeled and chopped into 1/2″ cubes
  • 1 large onion, peeled and chopped fine
  • 4 large cloves garlic, peeled and chopped fine
  • 2 large cloves garlic, peeled and pulverized
  • 2 green onions, trimmed and minced
  • 1 cube chicken bouillon, crushed
  • 1 tbsp. fresh cilantro, chopped fine
  • 1 tsp. dried thyme leaves
  • 14 oz. canned whole tomatoes, rough chopped
  • 1/2 cup good quality, dry white wine (suggest Chardonnay or Chenin Blanc)
  • one dash of ghost hot pepper sauce (or to taste)
  • 1 ball of Bouquet Garnis blend (special Haitian seasoning, and a must have ingredient)
  • 6 fresh ripe limes
  • 1/4 cup vinegar
  • 1 tbsp. tomato paste
  • 1 to 2 cups all-purpose flour
  • vegetable oil, for frying
  • salt and pepper, to taste
Directions:
  1. Squeeze the juice out of 3 of the limes, mix it with some fresh cold water, and clean the fish with the lime water inside and out.
  2. Now prepare a traditional Haitian marinade. In a large mixing bowl, combine the vinegar, the juice of the remaining 3 limes, the crushed bouillon, cilantro and pulverized garlic cloves.
  3. Add the snappers into the bowl, and mix and toss to coat them evenly with the marinade. Cover the bowl, and allow to marinate in the refrigerator (or at least a very cool place) for 1-1/2 to 2 hours. About half-way through the marinating time, mix and toss the fish in the mixture once more.
  4. Place the flour in a wide-bottomed large bowl, and dredge the snappers through the flout, turning and pressing to ensure even coating all over. Add more flour as needed until all the fish are coated.
  5. Sauté the snappers in a heavy-duty skillet with some vegetable oil over medium-high heat. Work in batches if necessary. Cook until the fish are a nice, rich golden brown. Set aside for now.
  6. In a large wide bottomed cooking pot or Dutch Oven, heat the scallion infused olive oil over medium flame. Add in the tomato paste, the marinade, the diced potatoes, and enough water (if needed) to just cover the potatoes and bring to a rolling boil.
  7. When a boil is achieved, adjust heat down to a lively simmer. Add in the Bouquet Garnis, the Scotch Bonnet pepper and the chopped tomatoes, and cook for about 20 minutes.
  8. Now add in the wine, stir well, then add in the fried fish. Cook at a simmer until the liquid has reduced to a thick sauce consistency, stirring and scraping the bottom of the pot often, making sure nothing is sticking or burning.
  9. Serve your Red Snapper Creole Haitian style while still nice and hot. Place a snapper on each serving plate, and ladle a generous portion of the vegetable potato sauce over the fish.

Note: This recipe is just one of many, taken from our Caribbean Islands Cuisine pages!

Contact us and/or Join Our Mailing List
(We respect your privacy. Subscribers’ info are not shared with anyone. EVER)


Grilled Red Snapper and Clams in a Lovestuff Tomatillo Broth

Active Time: 1 Hour
Total Time: 2 Hours

Ingredients
1 tbsp olive oil
6 whole garlic cloves, roughly chopped
1 small white onion, roughly chopped
1 large jalapeno, seeded and roughly chopped
1 lb tomatillos (about 8 medium) husked, rinsed and halved
1 ½ cups dry white wine, divided
Kosher salt and freshly ground black pepper
1 quart low-sodium chicken stock
½ cup heavy ream
2 tsp light brown sugar
2 tbsp Lovestuff Five Pepper Sauce
Juice of 1 lime
4 rainbow carrots, peeled, cut into ¼”-thick rounds
1 chipotle pepper in adobo sauce, finely chopped
2 bay leaves
½ cup cilantro, roughly chopped
1 red jalapeno, seeded, sliced thin
1 tbsp butter
2 lbs clams, rinsed and scrubbed

Frisee Salad
1 tbsp olive oil
Juice of ½ lime
Zest of 1 lime
1 tsp light brown sugar
1 tbsp Lovestuff Five Pepper Sauce
Kosher salt and freshly ground black pepper
4 cups frisee, trimmed
½ cup jicama, peeled, julienned
4 tomatillos, halved, thinly sliced
1 medium vine ripe tomato, cut into thin strips
¼ bunch cilantro leaves
1 red jalapeno, seeded, julienned

Red Snapper
4 (6 oz) red snapper fillets, pin bones removed, patted dry
1 tbsp olive oil
Kosher salt and freshly ground black pepper

To Finish
Cilantro leaves

Directions
In a large skillet or Dutch oven, heat olive oil over medium high heat. Add garlic, onion, jalapeno, and tomatillos over medium-high heat. Cook, stirring for 6-8 minutes, until softened.

Add 1 cup white wine to the pan and bring to a boil. Cook until the wine is nearly evaporated, about 10-15 minutes. Season to taste with salt and pepper.

Add chicken stock, heavy cream, sugar, Lovestuff, lime juice, half the carrots, chipotle pepper, and bay leaves. Bring to a boil and then down to a simmer. Cook until reduced by 1/3, about 15 minutes. Remove the bay leaves and add the sauce to a blender with cilantro. Puree until smooth. Let sit for one hour to allow the flavors to meld. Strain through a fine mesh strainer and set aside.

Meanwhile, add olive oil, lime juice, lime zest, Lovestuff, and sugar to a large bowl. Whisk to combine and season to taste with salt and pepper. Add frisee, jicama, tomatillos, tomato, cilantro, and jalapeno. Toss vegetables and dressing to combine.

Lightly coat snapper fillets with olive oil and season with salt and pepper. Cook snapper skin-side down in a hot grill pan or in large heavy bottomed skillet for 2 minutes. Then cook on the other side for another 2 minutes. Remove from heat.

Return tomatillo sauce with ½ cup white wine to the same skillet with remaining carrots, red jalapeno, and butter and heat over medium heat. Add clams and cover until the clams open. Discard any clams that do not open.

Serve sauce on plates and top with clams. Plate snapper over clams and sauce, and garnish with the salad and cilantro leaves. Enjoy!


Backyard Farms

4-6 oz whitefish fillets, (i.e. Cod, Red Snapper or Halibut)
1 teaspoon salt
½ cup lime juice, preferably fresh squeezed
¼ cup olive oil
1 small white onion, thinly sliced
4 garlic cloves, minced
6 Backyard Farms Tomatoes on the Vine, diced
2 cups green manzanilla olives, halved
2 teaspoon spanish capers
2 teaspoon black raisins
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh oregano
¼ cup pickled jalapenos (jalapenos en escebeche or store bought)
1 teaspoon salt
¼ cup cilantro leaves, chopped
2 Backyard Farms Beefsteak Tomatoes, sliced (optional garnish)

Preparation

Lightly pat the fish fillets dry with a paper towel and evenly season with 1 teaspoon of salt. Place the fillets into a glass baking dish and cover with the fresh squeazed lime juice. Place the bowl in the refrigerator and marinate for 30 minutes to 1 hour.

Meanwhile, heat ¼ cup of olive oil in a large sauce pan or dutch oven over medium-high heat until the oil is very hot and begins to shimmer. Stir in the onion slices and cook for 3-5 minutes until the onions begin to soften. Add the garlic to the pan and continue to cook the mixture for another minute and the garlic begins to cook. Stir in the tomatoes and cook the mixture for an additional 10 minutes until the tomatoes begin to soften and release their juices.

Reduce the heat to medium-low and add the olives, capers, raisins, bay leaves, thyme, oregano and pickled jalapenos to the pan. Season with 1 teaspoon of salt and cook for an additional 15 minutes.

Remove the fish from the marinade and gently nestle on top of the sauce. Cover and cook for 4 minutes. Gently flip the fish and cook the other side for an additional 4 minutes until the fish is opaque and begins to flake. Remove the bay leaves, oregano and thyme sprigs. Sprinkle with chopped cilantro, taste and season with additional salt if desired and serve. Optional garnish &ndash 12 slices of grilled tomato.

Recipe by Shannon Bard, Executive Chef of Zapoteca in Portland, ME


Spicy salmon salad

Spicy salmon salad. Photograph: Earl Carter/Easy Weekend

Start this five hours before you serve it.

Serves 4
salmon fillet, pin-boned and skin removed 400g
small red onion 1, thinly sliced
coriander leaves 1 small handful
spring onions 2, cut into julienne, the green part as well as the white
small butter lettuce 1, leaves separated
pinch of ground roast rice (see note below)
roasted peanuts, crushed 2 tbsp
freshly ground black pepper

For the marinade
oyster sauce 2 tbsp
fish sauce 1 tbsp
palm sugar, grated 1 tbsp
sesame oil ½ tsp

For the dressing
lemon grass stem 1, tough outer leaves removed, chopped
long fresh red chilli 1, seeded and chopped
small green scud chillies 2, chopped
garlic cloves 3, chopped
caster sugar 1 tbsp
fish sauce 2 tbsp
limes juice of 3

To make the marinade, combine all the ingredients in a bowl. Add the salmon, turn to coat well, then cover and refrigerate for 3 hours. Remove from the refrigerator and stand for 2 hours to allow it to come closer to room temperature before cooking.

To make the dressing, pound the lemon grass, chillies, garlic and sugar in a mortar and pestle until a fine paste forms. Add the fish sauce and lime juice and taste for balance.

Heat a grill to high, wipe off excess marinade and cook the salmon for about 4 minutes on each side or until it forms an even crust and the flesh can be flaked. Set aside in a warm place to rest for 5 minutes.

Flake the salmon into a bowl. Add the red onion, coriander, spring onions and a little of the dressing. Arrange the lettuce and salmon mix on a serving plate and drizzle with the remaining dressing. Sprinkle with ground roast rice, crushed peanuts and a good grind of black pepper.

Note: ground roast rice adds great texture to many dishes. Toast jasmine rice in a dry, heavy-based frying pan over a low heat until each grain is opaque but not coloured. When cool, grind it into a coarse powder using a mortar and pestle or a spice grinder.

Extracted from Easy Weekends by Neil Perry (Murdoch Books, £20). To order for £14, with free UK p&p, click here


Watch the video: How We Save Thousands of Tomato Seeds in Just SECONDS (July 2022).


Comments:

  1. Mokazahn

    I apologise, but, in my opinion, you commit an error. I can defend the position. Write to me in PM, we will talk.

  2. Baha

    Bravo, this great phrase will come in handy

  3. Lawe

    It is remarkable, the valuable information

  4. J?n

    Sorry for offtopic, who-thread watched videos on youtube about the end of the world? Well, about the hadron colider. It's scary!

  5. Glifieu

    Sorry not mine ... ..

  6. Gorr

    very beautiful, if only we did it

  7. Gogal

    it seems even funnier :)



Write a message