CA CHIEN (CRISPY RED SNAPPER WITH SPICY TOMATO SAUCE)
I've made this dish with red snapper fillets. It's a heck of a lot quicker and it's perfect for one.
Provided by Dancer
Categories Vegetable
Time 27m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a medium skillet over high heat, heat the oil until hot.
- Reduce the heat to medium-high and add the garlic.
- Cook, stirring, for 30 seconds.
- Add the tomato and chiles and cook for 1 minute.
- Add the sugar, fish sauce and water.
- Simmer, stirring occasionally, until the sauce is thickened (about 3 minutes).
- Remove the sauce from the heat and set aside.
- In a large skillet heat about 1/2 inch of oil.
- Lay the snapper in carefully and cook over moderately high heat, without moving, until very brown and crusty (about 14 minutes).
- Turn the fish and cook the other side (about 10 minutes.).
- Drain the snapper on paper towels.
- To server, put the fish on a platter, pour sauce over it, and using a large fork lift the meat with the skin from the bones.
- Turn the fish over and do the same.
- Serve with steamed rice.
Nutrition Facts : Calories 147.3, Fat 7.1, SaturatedFat 0.9, Sodium 1398.2, Carbohydrate 20.3, Fiber 1.5, Sugar 16.9, Protein 2.5
CRISPY SNAPPER WITH POTATO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a medium saucepan and cover with water by about 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until just tender, 10 to 12 minutes.
- Combine the vinegar, cherry peppers, olives, sliced celery and garlic in a large bowl. Drain the potatoes well; add to the bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper and toss.
- Gently drag the blade of a knife back and forth across the fish skin to remove any moisture or remaining scales. Score the fish skin, making shallow diagonal slits about 3/4 inch apart (this prevents the fish from curling when cooked). If you have a large fillet, cut it into 4 pieces. Season the fish with salt and pepper.
- Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish skin-side down and immediately press with a spatula to prevent it from curling. Cook, rotating the skillet occasionally so the fish cooks evenly, until the skin is browned and crisp and the flesh is cooked about two-thirds of the way up the sides, 3 to 4 minutes. Flip and continue cooking until just cooked through, about 1 more minute. Immediately transfer to a paper towel-lined plate.
- Add the parsley and celery leaves to the potato salad and toss; season with salt and pepper. Divide the fish and potato salad among plates; serve with lemon wedges.
Nutrition Facts : Calories 460, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 767 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Sugar 4 grams, Protein 31 grams
DENTICE ALLA LIVORNESE (RED SNAPPER LIVORNESE STYLE)
Steps:
- Cut the red snapper into 4 pieces. Dredge in flour and fry gently in a hot skillet with oil without cooking completely. Remove the fish. In the same pan saute the parsley and garlic in oil quickly, being careful not to let them burn. Add the tomatoes and white wine and let simmer for 10 minutes. Add the fish and simmer, covered, for another 10 minutes. Do not stir or the fish will fall apart.
CRISPY WHOLE RED SNAPPER WITH CHARRED JALAPENO-BASIL VINAIGRETTE
Steps:
- For the Charred Jalapeno-Basil Vinaigrette: Heat oil in a small saute pan until smoking. Add the jalapeno and cook until charred on all sides. Let the pepper cool and slice thinly. Place the pepper and the remaining ingredients in a medium bowl and whisk until blended.
- For the Crispy Fish: Heat oil in a deep fryer to 375 degrees F. Pat fish on both sides with paper towels to insure that it is totally dry. Season the fish on both sides with salt and pepper. Mix rice flour and water together. Dredge both sides of each fish in the batter and tap off any excess. Slowly lower the fish into the oil and fry for 6 to 7 minutes. Carefully remove, drain on plate lined with paper towels and drizzle immediately with the vinaigrette.
- For the Grilled Vegetables: Toss vegetables with olive oil, salt and pepper, and grill until tender.
CURRIED RED SNAPPER
"My husband and daughter, who don't usually care for fish, love it prepared this way," remarks Lynette Kerslake of Corbett, Oregon. "A tasty curry sauce baked over the fish makes the delicious difference."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place the fish in a greased 13-in. x 9-in. baking dish. In a large skillet, saute onions and celery in butter until tender. Stir in curry powder and salt. , Remove from the heat; stir in milk. Spoon over fish. Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 155 calories, Fat 4g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 381mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
CRUMB-COATED RED SNAPPER
I reel in compliments with this moist, crispy red snapper recipe. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that's done in mere minutes. It's one of the best red snapper recipes I've found. -Charlotte Elliott, Neenah, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.
Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 498mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
WHOLE RED SNAPPER IN SZECHUAN HOT SAUCE
My Mom would prepare this dish using the whole fish. I prefer fillets. Adjust the amount of hot bean sauce to fit your guest taste.
Provided by Peter Pan
Categories Szechuan
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Rub the fish with soy sauce and dry wine mixture.
- Let the fish fillets marinated in the refrigerator for about 15 minutes.
- Heat oil in a large skillet, saute the fish fillets for about 3 minutes on each side.
- Remove the fillets, add garlic, green onion, ginger, chili bean sauce, tomato paste, sugar, vinegar and water.
- Bring the mixture to a boil before adding the fish fillets back to the skillet.
- Braise the fish in the sauce for about 4 to 5 minutes.
- Mix the cornstarch with 2 tsp of water, stir in the sauce and cook for another minute.
- Sprinkle with sesame oil (optional) and serve immediately with steamed rice and your favorite steamed vegetables.
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WHOLE ROASTED CHINESE RED SNAPPER RECIPE | MYRECIPES
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Servings 6Calories 212 per servingTotal Time 1 hr
- Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Brush 1 tablespoon of the peanut oil over foil. Place fish on baking sheet. Brush exterior and inside cavity of fish with remaining 2 tablespoons peanut oil; drizzle 1 tablespoon of the soy sauce inside cavity. Cut 3 2-inch slits all the way to the bone on both sides of fish.
- Cut 5 of the scallions diagonally into 2-inch pieces. Stuff cavity of fish with ginger, garlic, scallion pieces and two-thirds of the cilantro.
- Bake fish until opaque and flakes easily with a fork, about 45 minutes. (To test for doneness, insert a small knife into slits; fish should pull away easily from the bone.) Remove fish from oven. Increase oven temperature to broil with oven rack 6 inches from heat.
- Stir together sesame oil, mirin and remaining 1/4 cup soy sauce in a small bowl. Stir in crushed red pepper, if desired. Brush fish with 2 tablespoons of the soy sauce mixture; return fish to oven and broil until lightly charred in spots, about 6 minutes. Transfer to a serving platter.
PAN FRIED FISH: CHINESE WHOLE FISH RECIPE - THE WOKS OF …
From thewoksoflife.com
5/5 (15)Total Time 45 minsCategory Fish And SeafoodCalories 300 per serving
- Clean the fish, removing all scales, making sure to pay attention to scales on the belly, the head, and near the fins. Even if you have it cleaned at your fish market, fish mongers always tend to miss some scales. Make sure you clean out the inside of the fish as well.
- Let the fish drain in a colander and pat both sides dry with a paper towel. Transfer to a plate. Sprinkle salt on both sides of both fish--use about 1/4 teaspoon in total. Set aside for 15 minutes.
- Heat your wok over medium-high heat, and spread 3 tablespoons of oil around the perimeter. Add the ginger. After about 10 seconds, turn the ginger over for another 10 seconds and push them to the side. The wok should be hot but not smoking too much (an indication that the wok is too hot). The ginger should be slightly caramelized but not burned.
- Use a paper towel to pat the fish dry again, and carefully place into the wok in one motion. Do not move the fish! After about 1 minute, turn the heat down to medium; you want to get a nice light crust on the skin without it burning. Tilt the wok carefully one side at a time so the oil distributes around the perimeter of the fish, including the head and the tail. You can add more oil around the perimeter of the wok if you want some extra insurance against sticking.
FRIED RED SNAPPER WITH SESAME-CITRUS SAUCE RECIPE
From foodandwine.com
4/5 (1)Total Time 30 mins
- Rinse the fish and dry the surface and the cavity of each thoroughly with paper towels. In a 12-inch or larger nonstick frying pan, heat 3/8 of an inch of cooking oil over moderately high heat until very hot. A deep-fat thermometer should register 375°. Carefully add the fish, letting the tails stick out of the pan if necessary. Let the fish cook, without moving them, until crisp and browned, about 9 minutes. Using a large spatula, carefully turn each fish. Continue cooking until crisp and browned and just done, about 7 minutes longer. Drain on paper towels.
- Meanwhile, in a small glass or stainless-steel bowl, combine the broth, soy sauce, lime juice, orange juice, sesame oil, grated ginger, and scallions.
- Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet with the skin attached. Turn the fish over and repeat. Pass the sauce.
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