Pan Fried Red Snapper Fillet With Corn Cream Creole Sauce Food

PAN FRIED BLUE CORN COATED RED SNAPPER WITH GREEN CHILE AIOLI AND CREAMED KALE

Steps:

• Green Chile Aioli: Combine all ingredients in a blender and blend until smooth.
• Red Snapper: Season the eggs lightly with salt and pepper. Place the eggs, flour, and cornmeal in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge both sides lightly in the cornmeal and shake off any excess. Saute for 3 minutes on each side and drizzle with the red pepper sauce. Serve immediately, garnished with green chile aioli.
• Creamed Kale: Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

RED SNAPPER - ROASTED IN A CREOLE SAUCE

Steps:

• Put the fish in a baking dish and make shallow diagonal 3 inch long cuts on each side of the fish. Season each side of the fish with 1/2 teaspoon of salt and 1/2 t of the Creole seasoning. Let the seasoned fish rest in the fridge while you make the sauce.
• Preheat the oven to 300 degrees F.
• Melt the butter in a medium stockpot over med-high heat. Add your onions, bell peppers, celery, the remaining 2 t of salt, cayenne, thyme and the bay leaves. Cook, stirring frequently, about 10 minutes - until the onions are soft and golden. Stir in the green onions and garlic and cook for about 1 minute. Stir in the flour and cook, stirring, for about 2 minutes (don't brown the flour).
• Add the tomatoes, chicken stock, Worcestershire sauce and the pepper sauce. Cook this mixture over medium heat for about 10 minutes. Add the parsley and then remove the sauce from the heat and let cool for about 15 minutes.
• Pour the sauce over the red snapper and bake it for about 1 hour, until the flesh if firm and cooked through (if you are using smaller fish filets, you will have to adjust the time down).
• Loosen the head from the fish and remove. Run a spoon down the back of the fish to find the spine. Gently loosen the flesh from the spine and the bones, slipping a wide spatula under the flesh, lift the flesh away from the gones and lay the filet of fish on a serving plate. Gently pull the fish skeleton away from the bottom filet and discard. Lift the bottom filet from the roasting pan and put on the serving plate. Remove and discard the bay leaves and pour the sauce into a bowl for serving.
• Serve the fish with the sauce spooned over the top!

PAN SEARED RED SNAPPER

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

PAN-FRIED BLACKENED RED SNAPPER

Steps:

• Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
• Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
• Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
• Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

CORN MEAL CRUSTED RED SNAPPER RECIPE - (4.6/5)

Steps:

• 1.Season the fillets with the salt, black pepper and Cajun seasoning. Set aside to marinate for a few minutes while you heat the oil. 2.Heat oil in a frying pan wide enough to hold the fillets. 3.Mix the corn meal and bread crumbs together in a separate dish. Take each fillet and dredge it into the breadcrumb's until both sides are fully coated. Once the oil is hot...it has to be hot or the fish will be soggy and not crispy. Place each fillet in to fry. Fry 2 minutes per side and until it is golden brown. Drain on paper towels. Serve with lemon wedges/tartar sauce, and a fresh green salad.

CORNMEAL BREADED SNAPPER

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!

FRIED SNAPPER WITH CREOLE SAUCE

Steps:

• Prepare the sauce: In a large skillet, heat the olive oil over medium until shimmering. Add the onions, red and green bell peppers and garlic, and cook, stirring occasionally, until fragrant and just starting to brown, about 7 minutes.
• Stir in the tomato sauce, thyme and 1 3/4 cups water; bring to a boil over high.
• Stir in the white vinegar and seasoning salt, reduce the temperature to medium-low and simmer for 10 minutes. Season to taste with salt and pepper. Cover and keep warm.
• Meanwhile, prepare the fish: Heat the vegetable oil in a large frying pan over medium. On a large plate, mix the flour and seasoning salt with a fork.
• Pat the snapper fillets dry using paper towels, and season 2 fillets with salt and pepper before dipping them into the flour mixture until coated on both sides.
• Once the oil is shimmering, gently lay the floured fillets in the hot oil, skin-side down, and cook until skin is crispy, 3 to 4 minutes. Using a fish spatula, carefully flip fillets and cook for an additional 2 to 3 minutes, until cooked through.
• Transfer the fish to a large paper-towel-lined plate. Cover loosely with foil and repeat with the remaining fillets.
• Divide fish among plates, skin side up, and top with the Creole sauce. Serve immediately, passing hot sauce at the table.