RECIPE: Rec: Baked Snapper with Potatoes, Oregano, and White Wine...dinner last night.

RECIPE:
C

curious1

Well-known member
This recipe was clipped from a Bon Appetit, but I can't find it on their site. I did cut back the olive oil a bit and used dried oregano. Summer in Florida, my potted herbs are tired of the heat and humidity, it's time to start over.

Btw, I think grouper, mahi mahi or cod fillets would work as would other kinds of fish.

Baked Snapper with Potatoes, Oregano, and White Wine

3 russet potatoes (2-1/4 pounds), peeled, cut into scant 1/4-inch-thick rounds

1/2 cup olive oil

3 garlic cloves, minced

1-1/2 tablespoons chopped fresh oregano

1 teaspoon salt

1/4 teaspoon dried crushed red pepper

3/4 cup dry white wine

1/4 cup water

4 5-6 ounce 3/4-inch-thick red snapper fillets

4 tablespoons chopped fresh parsley

Preheat oven to 450 F. Slightly overlap sliced potatoes in 13x9x2-inch metal baking pan. Mix 1/4 cup oil, garlic, oregano, 1 teaspoon salt, and crushed red pepper in small bowl. Pour over potatoes. Pour wine and 1/4 cup water over potatoes. Cover and bake 20 minutes. Uncover and bake until potatoes are tender, about 35 minutes longer. Place fish atop potatoes. Drizzle with remaining 1/4 cup oil. Sprinkle with salt, pepper, and 2 tablespoons parsley. Bake uncovered until fish is opaque in center, about 18 minutes. Sprinkle with remaining 2 tablespoons parsley and serve.

 
An easy dish for a busy night. Am a fan of snapper, here's one I like.

Spicy Sauteed Fish with Olives and Cherry Tomatoes

1/4 cup olive oil
2 pounds tilapia, red snapper, or orange roughy fillets (Pat’s note: cod is good too)
1/2 cup chopped fresh parsley
1/2 teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved
1 cup Kalamata olives or other brine-cured black olives, chopped
6 garlic cloves, minced

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.

Makes 4 servings.

Source: 5/02 Bon Appetit www.epicurious.com/recipes/food/views/106470

Pat’s notes: Delicious and so easy. Sometimes I use good canned tomatoes.

www.epicurious.com/recipes/food/views/106470

 
and another...easy peasy and tasty. Rec: Fiesta Red Snapper

Fiesta Red Snapper

Green chilies and cilantro add some zip to this main course.

1 tablespoon olive oil
1/2 cup chopped onion
1 4-ounce can diced mild green chilies
4 tablespoons chopped fresh cilantro
3 large garlic cloves, chopped
1 14 1/2-ounce can Mexican-style or regular stewed tomatoes
1-1/4 pounds red snapper fillets
Lime wedges

Heat oil in large skillet over medium-high heat. Add onion and saute 3 minutes. Add green chilies, 2 tablespoons chopped cilantro and garlic; saute 2 minutes. Mix in tomatoes with juices, breaking up tomatoes with back of fork. Sprinkle fish with salt and pepper; place fish atop sauce. Bring to simmer. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 8 minutes.

Transfer fish to platter. Simmer sauce to thicken slightly, if desired. Season sauce with salt and pepper. Spoon sauce over fish. Sprinkle with remaining 2 tablespoons cilantro. Surround with lime wedges and serve.

Makes 4 servings.
Source: Bon Appétit, 11/2000 Read more reviews here:
http://www.epicurious.com/recipes/recipe_views/views/104173

Pat’s notes: Verrry good and so easy. I like that the fish isn’t fried, just a simple simmer in the sauce until done. Sometimes I use a can of diced tomatoes with jalapenos in it instead of the can of tomatoes and can of diced chilis. Pairs well with garlic mashed potatoes or rice.

http://www.epicurious.com/recipes/recipe_views/views/104173

 
Sandra's Red Snapper Veracruzana is also a keeper.

Red Snapper Veracruzana

1 pound snapper or other white firm fish
3 whole limes, juiced
6 oz water
1 tablespoon olive oil
1 whole onion, chopped
2 cloves garlic, mashed
1 dash cumin
1 dash pepper
3 tablespoons capers with juice
1/3 cup spanish olives with juice, chopped
1 whole bay leaf
3 whole tomatoes, chopped
jalapenos or serranos to taste, chopped big
1 cup dry white wine

Marinate fish in lime juice water and salt for 1/2 hour. Drain and place fish in a lightly oiled baking dish.

Preheat oven to 350F.
In a large pan, saute all ingredients for sauce. Pour the sauce over the fish. Bake for 15 - 20 minutes or until fish is opaque.

Serve with boiled potatoes.
Can also be made with shrimp.

Source: Sandra in London@Gails

Pat’s notes: Easy and tasty. The second time I made it was even better. Sauteed the sauce ingredients (cutting back on the wine to about 1/2 cup and omitted cumin) then placed fish fillets (perch) and shrimp on top and nestled down into the sauce a little. Allowed them to cook in the sauce, stovetop, turning once. Was really delicious. Hubby kept going wow over the dish (I think he was starving...lol). Served with jasmine rice and steamed zucchini.

 
Then you'll have to rename it Fish in "Vino Pazza", is that the correct translation? Thanks for all

the yummy looking snapper recipes!

 
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