Martha Stewart Red Snapper Recipe

Red Snapper with Rosemary Recipe Martha Stewart

WebMay 16, 2017 · Dredge fish in flour, tapping off excess. Heat oil in a large skillet over medium heat. Add the fish, skin-side up, and cook until …

1. Spread flour in a shallow rimmed dish. Dredge fish in flour, tapping off excess. Heat oil in a large skillet over medium heat. Add the fish, skin-side up, and cook until golden brown, about 30 seconds. Turn fillets, cook for 15 seconds more. Pour off excess oil.
2. Add shallot, and cook for 30 seconds. Add rosemary, tomatoes, butter, olives, and wine. Cook for 15 seconds. Add chicken stock; season with salt and pepper. Cover, and cook until opaque, about 4 minutes. Transfer to plates, and serve immediately with green beans.

Preview

See Also: Stew RecipesShow details

Red Snapper with Carrot Sauce Recipe Martha Stewart

WebFeb 18, 2016 · Preheat oven to 375 degrees. Coat a rimmed baking sheet with nonstick cooking spray. Season snapper fillets with salt and …

1. Preheat oven to 375 degrees. Coat a rimmed baking sheet with nonstick cooking spray. Season snapper fillets with salt and pepper; place flat side down on sheet. Bake until opaque, 12 to 15 minutes.
2. Meanwhile, in a small skillet, bring carrot juice to a boil. Reduce heat; simmer until reduced by half, 5 to 8 minutes. Remove from heat; let cool slightly.
3. Season with salt and a pinch of cayenne pepper. Add lemon juice and butter, cut into small pieces. Stir with a wooden spoon until butter is incorporated. Sprinkle fish with scallion; serve with sauce.

Preview

See Also: Stew RecipesShow details