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How To make Gulf Snapper with Avocado and Tomatillo Salsa
5 Tomatillos -- husks removed
-and coarsely chopped 1/4 White Onion -- peeled and
-roughly chopped 2 Cloves Garlic -- peeled
2 Serrano or Jalapeno Chilies,
-stemmed, seeded, and -coarsely chopped 1 c Water
1 tb Red Wine Vinegar
1/2 Avocado
peeled and pitted
1 sm Bunch Cilantro :
chopped
1 Lime juiced
Salt Ground Black Pepper 32 oz Gulf Snapper Fillets
4 ts Dried Oregano
Vegetable Cooking Spray 2 Limes :
cut in wedges
Sprigs of Fresh Cilantro
Combine tomatillos, onion, garlic, chilies, water and vinegar in a saucepan. Bring to a boil and simmer for about 15 minutes. Transfer solid ingredients to a blender. Add avocado, chopped cilantro, lime juice, and 1 tb of the cooking liquid. Blend just until smooth, adding additional cooking liquid if necessary. Transfer to a saucepan, season with salt and pepper and heat through just before serving. Sprinkle snapper with oregano, salt and pepper. Lightly coat a non-stick skillet with vegetable spray. Saute fish over medium-high heat until cooked, but not falling apart, about 4 minutes on each side. Presentation: Spoon a puddle of salsa onto 4 dinner plates and place snapper on top of sauce. Arrange line wedges on or around the fish; garnish with sprigs of cilantro and serve. Source: Unknown Typed by Katherine Smith
How To make Gulf Snapper with Avocado and Tomatillo Salsa's Videos
Cuban Red Snapper with Dessert Specialties | Chef Victor Bock
Cuban Red Snapper with Dessert Specialties | Welcome to The Chef's Kitchen Restaurant Edition. We're here at Nordon Preferred Kitchens Equipment Studios joining us is Executive Chef Victor Bock of Sands-Bethlehem Casino Resort makes Crisp Florida Red Snapper with Lobster and Plantain Mufongo with a Poblano-Coconut sauce and a Mango-Pickled Red Onion Salad. Chef Katie Gaffney also makes an appearance, making espresso cake pops, red velvet cake, and Samoa Cookie Sushi.
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Belmont 16s - How to cook BBQ Snapper
Join Chef David Page as he shows you how to cook a whole Snapper on the BBQ.
Oven Baked Snapper with Pineapple Salsa/ አሳ ከአናናስ ሳልሳ ጋር
#baked Snapper #pineapple salsa #chefRich's kitchen
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Oven Baked Snapper with Pineapple salsa/ አሳ ከአናናስ ሳልሳ ጋር
Serving size 4-5
Ingredients for the snapper:
- 2 whole snappers (about 4.5 lbs.)
- ¼ cups oil (I used avocado it can be any kind of oil)
- 8 clove garlic fine chopped
- 3 tbsp lemon pepper seasoning
- 1 tbsp salt
- 1 tsp lemon pepper
- ½ tsp pepper
- 2 lemons slice
- 1 red onion slice
- 1 bunch cilantro
Instructions
1. The first step of this baked snapper is preheating your oven to 400 degrees Fahrenheit. Take snapper and score it on the skin all the way to the bone. Score it 2 inches apart; this will allow the lemon mixture to permeate the meat of the fish.
2. Put your oil, garlic, lemon pepper, salt and pepper into bowl and mix. Line a baking dish that is large enough to fit your fish and Rub your lemon mixture all over your snapper and inside the scores you made on the fish. Place the cilantro, slice lemon and onion into the fish stomach.
3. bake for about 20 minutes. Then change the oven to broil and bake it for 7 minutes. You are going to want to check your snapper starting at around 15 minutes because the snapper size may differ from mine. You want it to be fork flaky but not overdone. If it is too rubbery and not flaky, it needs some more time in the oven.
4. Serve the fish with salsa and rice or potato
Ingredients for the salsa:
- 1 pineapple diced
- 5 jalapeno pepper seeded and diced(3 if you want it to be mild)
- ½ red onion diced
- 1 bunch cilantro chopped
- Salt and pepper to taste
- Agave or honey to taste (if the pineapple is not sweet)
Direction:
1. Mix all the ingredient together and adjust seasoning
BARBIE Goes Florida Offshore Fishing! (Massive Snapper Catch & Cook)
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8.3.23
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Citrus and Herb Whole Red Snapper with Grilled Corn and Basil Butter
Visit to download a PDF of this recipe! How to prepare whole red snapper. A dish that is sure to impress your guests.
How to Cook Snapper Tacos
how to Do florida is an Emmy Award winning travel adventure series featuring authentic Florida.
Chef Justin takes flour tortillas and jams them with Florida Red Snapper and then dips them into everything Florida.
---------------------- RECIPE ----------------------
INGREDIENTS:
- 2 pounds fresh Florida Red Snapper (or grouper or mahi-mahi) fillets
- 8-12 flour or corn tortillas
- 1 head shredded lettuce
- 2 tablespoons olive oil
MARINADE:
- 1/2 cup olive oil
- 2 tablespoons fresh garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons lime juice
PREPARATION:
1. Combine olive oil, garlic, cumin, chili powder & lime juice in a large bowl
2. Skin the fish
3. Chop fillets into bite-sized pieces.
4. Combine fish fillets with marinade mixture and refrigerate for 1 hour or overnight.
5. Heat large skillet on medium-high heat
6. Add olive oil to skillet
7. Add fish & marinade to skillet
8. Fill tortilla with shredded lettuce, fish pieces, and Mango/Avocado Salsa.
ALTERNATE PREPARATION:
1. Combine garlic, cumin, chili powder & lime juice in a large bowl
2. Leave fish whole
3. Add marinade to fish and refrigerate for 1 hour or overnight.
4. Grill fillets on a hot grill.
5. Skin the fish
6. Chop cooked fillets into bite-sized pieces.
7. Fill tortilla with shredded lettuce, fish pieces, and Mango/Avocado Salsa.
MANGE/AVOCADO SALSA INGREDIENTS:
- 2 Florida mangos, diced medium
- 1 Florida avocado, diced medium
- 1/4 cup red onion, diced
- 1 tablespoon jalapeño pepper, minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- Sea salt and fresh ground pepper to taste
SALSA PREPARATION:
1. Combine all ingredients; mix well and refrigerate until ready to use.
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