red snapper recipes
Filed Under: bake  

- 2 tablespoons olive oil
- 4 5- to 6-ounce red snapper fillets
- 2 large garlic cloves, chopped
- 3/4 pound plum tomatoes, chopped
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
- 2 teaspoons balsamic vinegar
- 3 medium leeks (white and pale green parts only), thinly sliced

- 3/4 teaspoon seafood seasoning
- 6 fresh thyme sprigs
- 1 2-to 2 1/4-pound whole red snapper, cleaned
- 1 tablespoon minced garlic
- 6 thin lemon slices
- 2 tablespoons (1/4 stick) chilled butter, cut into pieces
- 1 tablespoon fresh lemon juice

- 2 red snapper fillets (about 8 to 10 ounces total)
- 1 large tangerine, peeled, seeded, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon minced jalapeñ
- o chili with seeds
- 1/3 cup chopped green onions
- 3/4 cup (generous) drained canned diced tomatoes
- 3 tablespoons chopped fresh cilantro

- 2 tablespoons fresh lime juice
- a 4- to 4 1/2-pound red snapper, cleaned, leaving the head and the tail intact
- 1/4 cup all-purpose flour
- 1 green bell pepper, chopped fine
- For the sauce:
- 3 cups low-salt chicken broth
- 1 red bell pepper, chopped fine
- 1/4 cup vegetable oil
- 2 onions, chopped fine
- 3 tablespoons curry powder
- a 1-inch cube of peeled fresh gingerroot, minced
- a 28-ounce can plum tomatoes, drained well and chopped fine
- 4 garlic cloves, minced
- fresh coriander sprigs for garnish if desired

- 1/2 cup dry white wine
- 1 1/2 cups purchased marinara sauce
- 2 tablespoons olive oil
- 2 6- to 8-ounce red snapper fillets
- 3 large garlic cloves, pressed
- 1/4 cup sliced fresh basil
- 3/4 cup chopped roasted jar-packed red bell peppers

- 2 3/4-inch-thick red snapper or other firm white fish fillets
- Salt and pepper
- 1 28-ounce can Italian plum tomatoes, drained
- 1/4 cup dry white wine
- 1/4 teaspoon fennel seeds
- 1/2 large onion, sliced
- 2 2 1/2 x 1-inch pieces orange peel (orange part only)
- 2 tablespoons olive oil
- 1/8 teaspoon dried crushed red pepper

- 4 medium fennel bulbs, chopped (about 8 cups) 6 tomatoes, cut into 3/4-inch-thick wedges, seeded
- 1/2 cup Niç
- ois olives
- 6 garlic cloves, minced
- 4 tablespoons olive oil
- 2 tablespoons drained capers
- 1 tablespoon grated lemon peel
- 12 anchovy fillets, chopped
- 2 tablespoons chopped fresh parsley
- 1/4 cup chicken stock or canned low-salt chicken broth 6 5-ounce red snapper fillets

- 1/4 cup orange juice
- 4 plum tomatoes, chopped
- 12 ounces (2 small or 1 large) 3/4-inch-thick red snapper fillet
- 3 tablespoons dry white wine
- 1 teaspoon grated orange peel
- 1 large garlic clove, minced
- 1/4 cup finely chopped onion
- Pinch of saffron threads
- 1 teaspoon olive oil