CITRUS SALAD
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut citrus fruit into supremes, making sure to reserve juices.
- On dessert plates, alternate grapefruit and orange supremes in an outside circle, leaving room in center for bananas.
- Combine juices which came out of grapefruit and oranges when you peeled and cut them into supremes, with some flavored syrup.
- Peel bananas, cut into thin rounds and center them inside oranges and grapefruit. Drizzle syrup over citrus and bananas and garnish with fresh mint.
- Heat wine, water, honey and cheesecloth bag and simmer, uncovered for 20 to 30 minutes or until 1 1/2 cups of liquid remain. Remove and discard cheesecloth.
- Use to spoon over citrus, bananas, kiwi, fresh apricots, peaches and nectarines
- In a cheesecloth, tie 12 crushed cardamom pods, whole coriander seeds, whole cloves and allspice or anything else you really like.
GRILLED RED SNAPPER
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Use a paring knife to cut four slits into both sides of each snapper, cutting through the skin and flesh. Whisk half of the lemon juice in a bowl with the oregano and half of the olive oil. Salt each fish liberally and put in a nonreactive container. Put the fish in a dish and pour the lemon mixture over them. Let sit at room temperature for 1 hour, turning the fish after 30 minutes to take in the marinade.
- Lay out five grape leaves on the counter, making sure to overlap them to create a sheet that is as wide as the fish is long, and long enough to wrap around the snapper 1 1/2 times. Wrap one of the fish in the leaves. Repeat with the remaining grape leaves and snapper. Brush with the remaining olive oil and set aside.
- Heat a grill to medium-high. In a 2-quart saucepan, combine the stock, garlic, and remaining lemon juice. Bring to a simmer. Remove from the heat and whisk in the egg. Return the pan to the stovetop over low heat and, stirring constantly, cook until the sauce thickens (make sure it does not get too hot or the eggs will scramble). Set it in a warm spot on the stove.
- Grill the fish for 4 minutes per side, making sure not to burn the grape leaves.
- To serve, set one whole wrapped fish on a serving plate and top with the sauce.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
GRILLED RED SNAPPER WITH CITRUS SOUSCAILLE
Jonathon deardon and gary rhodes made this on his show. Looks delightful, a souscaille is a salsa. He also gives the option of using shrimp
Provided by MarraMamba
Categories Caribbean
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- For the seasoning paste: Tip all the ingredients into a food processor and blend to a smooth paste. This paste tastes best if left for a few days to mature before using.
- For the souscaille: combine one rounded tablespoon of the seasoning paste with the lime juice, sugar, celery leaves, coriander, red pepper and olive oil. Taste for seasoning - adding more sugar or lime juice if needed. Aim for a tart, tangy flavour.
- For the fish or prawns: combine the lime rind and juice with the garlic, red pepper, spring onion and coriander and spoon over the fish or prawns and leave on one side for 5 minutes. Remove from its marinade and sprinkle with curry powder just before frying.
- Heat the oil in a sturdy frying pan set over a medium heat and fry the fish for 3 minutes, skin side facing downwards. Flip the fillets over and cook for a further minute until it flakes easily. If you are using prawns, fry for 3-4 minutes, stirring all the time, over a moderate heat, until they have turned pink. Remove and set aside.
- Tip the tomatoes into the same pan while still on the heat. Add the butter and sharpen with a squeeze of lime.
- Spoon a dollop of souscaille sauce over the fish and serve any extra on the side. Accompany with the warmed tomatoes.
Nutrition Facts : Calories 333.2, Fat 13.9, SaturatedFat 2.6, Cholesterol 67.3, Sodium 142.5, Carbohydrate 15.7, Fiber 3.9, Sugar 6.6, Protein 38
RED SNAPPER WITH CITRUS VINAIGRETTE
Categories Citrus Fish Fry Valentine's Day Quick & Easy Salad Dressing Vinegar Lemon Orange Snapper Bell Pepper Butternut Squash Spring Passion Fruit Gourmet
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make vinaigrette:
- Whisk together passion-fruit purée, citrus juices, and vinegar. Add oil in a slow stream, whisking until emulsified. Stir in remaining vinaigrette ingredients and season with salt and pepper.
- Make squash purée and fry fish:
- Steam squash in a steamer over boiling water, covered, until tender, about 10 minutes. Purée with butter in a food processor and add cayenne and salt to taste. Keep warm, covered.
- Pat fish dry and make 3 diagonal slashes through skin of each fillet. Season with salt and pepper. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then fry 3 fillets, skin sides down, until golden, about 3 minutes. Turn and fry about 1 minute more, or until just cooked through. Transfer to a platter and fry remaining 3 fillets in same manner. Serve fish, skin sides up, on a bed of squash pur)e and drizzle with vinaigrette.
GRILLED RED SNAPPER
The mild flavor of red snapper combined with fresh herbs, citrus, and blackened seasoning cooked to perfection on a charcoal grill will have you coming back for more!
Provided by CookingWithShelia
Categories Snapper Recipes
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate.
- Clean red snapper and score fish on both sides. Rub inside and outside with oil, then generously rub with blackened seasoning inside and outside.
- Stuff snapper with bell peppers, garlic, thyme, and orange, lime, and lemon slices.
- Place snapper on the hot grill and cook until fish easily flakes with a fork, 3 1/2 to 4 minutes per side.
Nutrition Facts : Calories 968.7 calories, Carbohydrate 9.6 g, Cholesterol 332.8 mg, Fat 14.8 g, Fiber 2.8 g, Protein 187.8 g, SaturatedFat 2.9 g, Sodium 409.1 mg, Sugar 3.9 g
MAYA CITRUS SALSA WITH RED SNAPPER
Xec (pronounced "shek") is a sweet, sour, juicy citrus salsa from Mexico's Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination here - orange, grapefruit, lemon - is not traditional to Mayan cooking, nor is it a mandate. Add lime if you have it, a bitter orange if you can find it. Don't skip the minced habanero, though, which adds a bit of heat and yet more flavor. The fish starts on the stove for a few minutes, and is soon moved to the oven to finish cooking, for a total time of less than 10 minutes.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
- Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams
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- While the grill heats begin seasoning the fish. Pour the olive oil over the red snapper. Then sprinkle half the salt, black pepper, garlic powder and paprika over the finish. Massage into the fish. Flip over and repeat. Flip the fish back over and sprinkle the dried parsley on top.
- Cut the lemon in half. Juice one half of the lemon and drizzle over then slice the other half of the lemon and place on top of the fish.
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