PAN-FRIED RED SNAPPER FILLET WITH CORN CREAM CREOLE SAUCE
Steps:
- In a large saucepan, heat the achiote oil over medium heat. Add the onions, bell peppers, tomato, chile peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes. Add the corn and fish stock and cook over medium heat for about 6 minutes. Remove from the heat and let cool slightly. Transfer to a blender process until smooth on high speed.* Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat.
- Dilute the cornstarch with 1 tablespoon water. Add to the saucepan, mix well, and incorporate the butter with a whisk. Taste for seasoning and and cook for about 5 minutes. Keep warm.
- Generously season both sides of the fish with salt and pepper. In a large nonstick skillet, heat the oil over high heat. When oil is hot, place the fillets in the skillet, skin side down, and cook for 3 minutes, without turning. Flip onto other side and cook for about 2 minutes. Remove from heat to a platter.
- Spoon the warm sauce in the center of each dinner plate. Top with a fish portion. Garnish with cilantro sprigs and the toasted and crushed coriander seeds.
CORN-CRUSTED RED SNAPPER WITH ACHIOTE SHRIMP
Categories Fish Shellfish Roast Sauté Dinner Seafood Snapper Shrimp Corn Summer Jalapeño Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Spread 6 cups corn on 2 rimmed baking sheets. Roast until crisp and light brown, stirring occasionally, about 20 minutes. Cool.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add remaining 3 cups corn, green and red jalapeño chilies, and garlic; sauté until corn is crisp-tender, about 2 minutes. Stir in cilantro. Keep warm.
- Sprinkle fish with salt and pepper. Dust with flour to coat. Beat egg whites in shallow bowl until foamy. Dip fish into whites. Press fish into roasted corn to coat on both sides. Heat 2 tablespoons oil in large skillet over medium-high heat. Add fish; sauté until opaque in center, about 2 minutes per side. Divide corn-chili mixture among 4 plates; top with fish.
- Meanwhile, stir remaining 2 tablespoons oil and achiote paste in medium bowl to blend. Add shrimp and toss to coat. Heat heavy medium skillet over medium-high heat. Add shrimp mixture and sauté until shrimp are just opaque in center, about 4 minutes. Season with salt and pepper. Spoon shrimp around fish.
- *A paste made from achiote seeds. Available at Latin American markets.
SHRIMP-TOPPED RED SNAPPER
"We first experimented with this recipe using fresh crappie," writes Marsha Sullins of Longview, Texas. "We liked it so much, the next night I used it with bass. When my friend tried it on red snapper, I concluded it's just awesome with any fish."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the fillets in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with lemon juice and pepper. Bake, uncovered, at 350° 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.
Nutrition Facts : Calories 467 calories, Fat 26g fat (15g saturated fat), Cholesterol 217mg cholesterol, Sodium 403mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 52g protein.
CORNMEAL BREADED SNAPPER
This is very easy to make, if not a bit messy, but the crust comes out so crunchy. It's really nice served with any kind of rice, or a baked potato and a green thing ( asparagus, zucchini, spinach, broccoli, or green beans... actually broccolini is my new favourite with this.) It's just something my mother always did with fish & she used to play with the seasonings from time to time. This is my latest mix. Discard unused crumb, egg & flour mix. You won't need all of it.
Provided by SusieQ222
Categories < 30 Mins
Time 20m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse fillets under cold cold water. Lay on plate & pat dry with paper towels.
- Remove 3 shallow bowls from cupboard (here's where the messy bit starts).
- In one of the bowls, mix together flour, paprika and lemon pepper. Fluff together with fork.
- In another bowl stir together the 2 eggs until frothy.
- In the 3rd bowl mix the breadcrumbs, cornmeal, parmesan cheese, oregano, basil and pepper.
- Heat oil in pan.
- Dip each fillet first into the flour mixture. Coat evenly on both sides, then dip into the egg mixture, then the breadcrumb/cornmeal mixture.
- When oil is hot lay the filets gently in the pan. Do not crowd.
- Cook fillets until golden brown on both sides. I do mine in a Texas skillet. (large frypan), but if you have to do it in two batches, you can keep them warm for awhile in a 230°F oven on a plate lined with paper towel.
- Serve with a little tartar sauce, seafood sauce or brown butter.
- Enjoy!
Nutrition Facts : Calories 491.4, Fat 14.4, SaturatedFat 3.1, Cholesterol 187.8, Sodium 274.7, Carbohydrate 33.8, Fiber 2.2, Sugar 1.2, Protein 53.5
POTATO-CRUSTED RED SNAPPER WITH HORSERADISH SAUCE
Use snapper, cod, orange roughy, or any other white fish in this recipe. Thin, flat fillets work best. The potato crust is first browned over medium-high heat in a skillet, then the fish finishes cooking in a moderate oven to ensure that it stays moist.
Provided by kmergirl
Categories Orange Roughy
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine potato, 1/4 teaspoon salt, and pepper. Sprinkle both sides of fillets with 1/4 teaspoon salt. Spread 1/4 cup potato mixture over 1 side of each fillet, pressing potato mixture onto fish. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 2 fillets, potato side down, to pan. Cook 3 minutes or until potato mixture is browned. Carefully turn fish over; place on a plate. Repeat procedure with remaining oil and fish. Return fish to pan, potato side up. Bake at 375º for 5 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges and horseradish sauce.
- Sauce:.
- Combine sourcream, mayonnaise horseradish and salt and pepper Cover and chill 1 hour.
Nutrition Facts : Calories 344.2, Fat 17.8, SaturatedFat 5.5, Cholesterol 131.3, Sodium 693.4, Carbohydrate 11.9, Fiber 1, Sugar 1.6, Protein 33.3
EASY RED SNAPPER WITH SHRIMP STUFFING
I wanted a change for a holiday meal, something elegant, but not too hard. This was it. Yum!! Serve it with a glass of white wine, some crab cakes and salad or cole slaw and you have a meal to remember. Enjoy!
Provided by CabinKat
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- This can be done both in the oven or on the grill. My BH and I prefer it on the grill.
- Preheat oven to 350º (if using oven).
- Rub fish inside and out with salt. Set aside.
- Sauté onion and celery in 2 tablespoons butter until soft. Add bacon, bread crumbs, egg, shrimp, salt & pepper; mix well.
- Stuff fish; close with turkey thread, turkey picks, or toothpicks. Place in baking pan and brush with 2 tablespoons melted butter. Bake 40 minutes.
- If using the grill, I still recommend brushing with butter, and grill 20-25 minutes turning about 4 times as not to break the fish up. Remove picks and enjoy!
Nutrition Facts : Calories 717, Fat 22.8, SaturatedFat 10.1, Cholesterol 258.3, Sodium 731.8, Carbohydrate 20.3, Fiber 1.4, Sugar 2.1, Protein 100.9
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