Red Snapper With Acorn Squash Savoy Cabbage And Creamy Sauce Food

ACORN CABBAGE BAKE

Steps:

• Cut squash in half; remove seeds. Place with cut side down in a 13-in. x 9-in. baking dish. Add 1/2 in of water to pan. Cover and bake at 400° for 20 minutes or until tender. Cool; scoop out pulp (should have about 4 cups). , In a large skillet, saute the cabbage, onion and apple in butter for 5 minutes or until tender. Stir in the sausage, salt, sage, thyme and pepper. Remove from the heat; add squash. Place in a greased 2-qt. baking dish. Sprinkle with almonds., Bake, uncovered, at 350° for 30 minutes or until heated through.

RED SNAPPER

Steps:

• Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
• Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
• Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.

RED SNAPPER WITH ACORN SQUASH, SAVOY CABBAGE AND CREAMY SAUCE

Steps:

• For the spiced pumpkin seeds:.
• Preheat the oven to 350 degrees F. Toss the pumpkin seeds with the oil and spread on a baking sheet. Bake 15 to 20 minutes, turning the seeds halfway through the cooking time. Remove the seeds from the oven and toss with the salt, garlic powder and paprika. Cool and store in an airtight container.
• For the squash sauce:.
• Heat 8 tablespoons of the butter in a heavy-bottomed pan over medium heat. When the foaming subsides, add the sage leaves and garlic. Cook until the sage is crisp, the garlic is lightly colored and the butter has a light-brown color and nutty aroma. Add the squash and toss to coat in the butter. Season with salt and pepper. Pour in enough broth to barely cover the squash and bring to a simmer. Cover the pan and cook until the squash is soft enough to crush with a fork, 10 to 15 minutes. Working in batches if necessary, transfer the mixture to a blender and blend until smooth with the remaining 4 tablespoons butter. Season with salt and pepper and strain the sauce through a fine-mesh sieve.
• For the fish and vegetables:.
• Heat 1 tablespoon of the oil in a skillet. Season the flesh side of the snapper with salt and pepper. Once oil is hot, add the fish skin side down to the skillet and cook until the skin is golden and crisp, about 5 minutes. Turn the fish over and finish cooking on the other side. Cover and keep warm.
• In another skillet, heat the remaining 1 tablespoon oil. Add 2 tablespoons of the butter; once the foaming has subsided, add the squash and cabbage and cook until tender and heated through. Season with salt and pepper.
• Reheat 3 ounces of the squash sauce; when very hot, remove from the heat and swirl in the remaining 1/2 tablespoon butter. Place the sauce in the bottom of a bowl, add the squash and cabbage and top with the fish. Combine the pea shoots, 1 teaspoon of the spiced pumpkin seeds and a drizzle of pumpkin seed oil in a bowl and use it to garnish the dish.

BROWN BUTTER ACORN SQUASH PASTA WITH TOASTED HAZELNUTS + SAGE

Steps:

• Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
• Use a sharp knife to cut off the stem end of the acorn squash, you'll cut about ¼-½ inch off the end. Place the acorn squash cut side down vertically on a wooden cutting board so that it is very secured to your counter. We don't want the cutting board or squash to wobble as you cut it. Next cut the acorn squash in half vertically. Use your knife to cut the acorn squash vertically down the middle. Use a spoon to scoop out the seeds and discard. Place the squash halves flesh side down on your prepared baking sheet. Roast for 50 minutes-1 hour or until squash is very fork tender. Set aside to cool for a little bit before scooping out the flesh.
• While the squash is cooking: you can toast the hazelnuts: place a large skillet over medium low heat. Add in hazelnuts and toast for 2-3 minutes until nice and golden and fragrant. Remove from the pan and set aside.
• Add flesh to a high powered blender or food processor and add in milk, pure maple syrup, cinnamon and a pinch of nutmeg. Blend until smooth, adding more milk if necessary to smooth out the sauce. Set aside.
• In the same pan that you toasted the hazelnuts, you can brown your butter: add butter and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you stir constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens right when it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool a bit (keeping butter in the pan but removing pan from heat) while you cook your pasta.
• Cook pasta according to the directions on the package. Drain the pasta and add it to the skillet with the brown butter, give it a nice stir to coat all the pasta with the brown butter, then immediately add in the acorn squash sauce and garlic powder; stir again until nice and creamy. Generously season with salt and pepper to taste (I like a lot of black pepper!). Garnish with sage and your toasted hazelnuts, and fresh shaved parmesan; stirring into the pasta if desired.

RED SNAPPER IN SQUASH BLOSSOM SAUCE

Steps:

• In a saucepan, add the butter, the onion, garlic and epazote and cook until the onion is transparent. Add the squash blossoms and cook until the flowers wilt. Place the flowers and the sauce in a blender, add the cream and salt and pepper. Blend well and return a sauce to the saucepan and warm up.
• Preheat the oven to 350 degrees F:
• Place the red snapper fillets on an oven tray. Add salt and pepper. Cook in the oven for 15 minutes or until opaque and firm.
• Garnish and side dish:
• In a saucepan, add the butter and melt. Add the huitlacoche, the corn.and salt and pepper, to taste. In another saucepan fry the squash blossoms in hot vegetable oil.
• Assembly:
• On a large plate, place 1/4 cup of the sauce, add the snapper on top and garnish with fried squash blossoms on top of the snapper fillet. Add a side of the corn and huitlacoche mixture.

GULF COAST RED SNAPPER

Steps:

• Combine bacon fat, lemon juice, garlic, salt, pepper, brown sugar, and thyme together in a bowl. Spread a small amount of the bacon fat mixture in bottom of baking dish. Lay snapper fillets into baking dish; cover with remaining bacon fat mixture. Cover baking dish with plastic wrap and marinate in the refrigerator, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Remove plastic wrap from baking dish; add tomatoes, onions, and Worcestershire sauce.
• Bake in preheated oven until fish flakes easily with a fork, 40 to 60 minutes. Garnish with parsley.

CAJUN RED SNAPPER

Steps:

• On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
• In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
• Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.

FLORIDA RED SNAPPER

Steps:

• Thaw fillets if frozen.
• Cut fish into 6 portions.
• Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches.
• Combine onion, orange and lemon juice, ornage rind, and salt.
• Pour over fish; cover and place in refrigerator to marinate 30 minutes.
• Sprinkle fish with nutmeg and pepper.
• Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork.