1 1/2 tablespoons ground cumin
4 (6-ounce) red snapper or orange roughy fillets
2 tablespoons olive oil
1 (16-once) jar ORTEGA Salsa – Home style Recipe
1/2 cup chopped fresh cilantro, divided use

Methods:

1. Rub cumin on one side of each fillet.
2. Heat oil in large, nonstick skillet add fillets, cumin side down. Cook for 7 to 10 minutes or until fish flakes easily when tested with a fork.Reduce heat to low carefully turn fish over.Pour salsa over fish sprinkle with 1/4 cup cilantro.Cover cook until heated through. Sprinkle with remaining cilantro before serving. Season with salt.

* 2 tablespoons extra virgin olive oil
* 1 onion, chopped
* 2 cloves crushed garlic
* 1/2 tablespoon crushed red pepper flakes
* 1 tablespoon minced capers
* 1 (14.5 ounce) can stewed tomatoes
* 1/2 cup white wine
* salt and pepper to taste
* 4 (6 ounce) fillets red snapper

Methods:

1. In a large skillet, heat olive oil. Add onion, garlic, red pepper and capers.Saute over medium heat until onion is soft.
2. Add the tomatoes with juice, and the wine.Reduce heat to low and simmer.Break up the tomatoes with a spoon as the sauce cooks.
3. Once sauces begins to thicken add the snapper fillets and push them down into the pan.Cover and cook over low heat until the fish flakes with a fork, about 15 to 20 minutes.

* 1 1/2 pounds fresh or frozen red snapper, cod, haddock or flounder fillets
* 2 medium onions, chopped
* 2 celery ribs, chopped
* 1 tablespoon butter
* 1 teaspoon curry powder
* 3/4 teaspoon salt
* 1/4 cup milk

Methods:

1. Place the fish in a greased 13-in. x 9-in. x 2-in. baking dish.In a skillet, saute onions and celery in butter until tender.Add curry powder and salt; mix well.
2. Remove from the heat stir in milk.Spoon over fish. Bake, uncovered, at 350 degrees F for 25 minutes or until fish flakes easily with a fork.

1 1/2 pounds red snapper
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup lime juice
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons extra virgin olive oil
1 tablespoon fresh oregano leaves or 1 teaspoon dried
3/4 teaspoon garlic, crushed
1 1/2 pounds tomatoes, sliced

Methods:

1. Preheat oven to 400°F.
2. Season red snapper fillets on both sides with salt and pepper.In a 13×9x2-inch baking dish, place the fillets in a single layer skin side down.
3. In a small bowl, combine lime juice, parsley, olive oil, oregano and garlic pour over the fish. Turn the fish skin side up arrange tomatoes on top.
4. Bake 12 to 15 minutes or until fish flakes easily with a fork.Serve immediately.

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• orlando fish recipes

* 2 tablespoons olive oil
* 4 shallots, thinly sliced
* 2 cloves garlic, minced
* 1/2 cup vodka
* 1/2 cup lemon juice
* 1 tablespoon lime juice
* 1/4 cup fish sauce
* 2 tablespoons chopped sun-dried tomatoes
* 1 teaspoon fennel seeds, crushed
* 1 teaspoon dried basil
* 1 teaspoon dried thyme
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon grated orange zest
* 3/4 cup whipping cream
* 1 (8 ounce) package linguine pasta
* 4 (6 ounce) red snapper fillets
* salt and pepper to taste
* 1/4 cup all-purpose flour
* 2 tablespoons olive oil
* 1/4 teaspoon grated orange zest

Methods:

1. Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the shallot and garlic, and cook for 30 seconds. Pour in the vodka, and simmer for 1 minute. Add the lemon juice, lime juice, fish sauce, sun-dried tomatoes, fennel seeds, basil, thyme, Worcestershire sauce, 1/2 teaspoon orange zest, and cream. Bring to a simmer, then reduce the heat to medium-low, and continue to simmer until the sauce has reduced by half, 10 to 15 minutes.
2. Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until al dente, 8 to 10 minutes; drain.
3. Meanwhile, season the snapper fillets with salt and pepper, then dredge in the flour. Shake off the excess, and set aside. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the snapper fillets on both sides in the hot oil until nicely browned, and no longer transparent in the center, about 4 minutes per side.
4. To serve, toss the drained linguine with half of the sauce, and divide onto 4 plates. Place a snapper fillet onto each plate, and ladle on the remaining sauce. Sprinkle with 1/4 teaspoon orange zest to garnish.

How visitors found this page:

• pan seared snapper crusted fish recipes

* 4 (4 ounce) fillets red snapper
* 2 mandarin oranges, juiced
* 2 tablespoons fresh lime juice
* 1 tablespoon brown sugar
* 2 tablespoons soy sauce
* 1 teaspoon sesame oil
* 1 pinch red pepper flakes
* 2 teaspoons finely chopped fresh ginger
* 2 mandarin oranges – peeled and chopped
* 1/3 cup unsalted cashews, roughly chopped
* 2 green onions, finely chopped

Methods:

1. Preheat the oven to 425 degrees F (225 degrees C).
2. Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
3. Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.

How visitors found this page:

• bake rock fish mandarin

1 (2 pound) filleted red snapper or other white meat fish
1/2 cup melted butter
1/2 cup orange juice
2 teaspoons grated orange rind
Pinch of nutmeg
Salt and pepper to taste

Methods:

Combine all ingredients except fish. Place fish in shallow baking dish. Pour mixture over fish. Place fish in a 400 degree F oven and bake for about 20 minutes. Serve.

* 2 (6 ounce) fillets red snapper
* 1 tablespoon lemon juice
* Dash pepper
* 1/2 cup sliced fresh mushrooms
* 3 cloves garlic, minced
* 1/4 cup butter
* 1/4 pound medium shrimp, peeled and deveined
* 2 tablespoons sliced green onion

Methods:

Place the fillets in a shallow 2-qt. baking dish coated with nonstick cooking spray.Sprinkle with lemon juice and pepper. Bake, uncovered, at 350 degrees F for 20-25 minutes or until fish flakes easily with a fork.Meanwhile, in a small skillet, saute the mushrooms and garlic in butter until tender.Add shrimp cook for 2-4 minutes or until shrimp turn pink. Spoon over fish.Sprinkle with onion.

* 2 tablespoons paprika
* 2 teaspoons cayenne pepper
* 1 1/2 teaspoons ground white pepper
* 1 1/2 teaspoons ground black pepper
* 1 tablespoon salt
* 2 teaspoons onion powder
* 2 teaspoons garlic powder
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* 4 (6 ounce) fillets red snapper
* 1 1/2 cups butter, melted

Methods:

1. In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
2. Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
3. Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture.Place the fish fillets in the hot skillet.Pour 1 tablespoon of butter over each fillet.Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes.Turn the fish over.Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

How visitors found this page:

• blackened fish

* 8 (4 ounce) fillets red snapper, skin removed
* sea salt and freshly ground black pepper to taste
* 16 grape leaves, rinsed and patted dry
* 2 tablespoons vegetable oil
* 1/4 cup 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

Methods:

1. Preheat the oven’s broiler.
2. Season the snapper fillets with sea salt and pepper.Place two grape leaves on a clean surface so that they overlap slightly.Place a fillet in the center.Fold the leaves over the center of the fillet to enclose completely.Brush with oil on the top and bottom to keep the leaves from sticking, and place on a broiler pan.Repeat with the remaining fillets and leaves.
3. Place the fish under the preheated broiler about 6 inches from the heat source.Broil for 4 minutes per side, turning once, or until fish is opaque.
4. While the fish is broiling, 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 packets to a platter, and spoon the sauce over the top.