Red Snapper With Eggplant And Tomato Food

MOROCCAN-SPICED EGGPLANT AND TOMATO STEW

Steps:

• Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper.
• Add diced eggplant, drizzle with avocado or olive oil, and sprinkle with salt. Toss to coat and roast for 30-35 minutes, flipping / tossing near the 20-minute mark.
• In the meantime, heat a large rimmed pan or pot over medium heat. Once hot, add oil (or water) and onions. Sauté for 4-5 minutes, stirring frequently, or until soft and slightly caramelized.
• Add garlic, cumin, and paprika and stir to coat. Cook for 1 minute more.
• Add tomatoes and their juices as well as water (or vegetable broth). Cover and bring to a simmer over medium heat. Cook for 4 minutes to allow the flavors to develop.
• Remove cover and add (rinsed, drained) chickpeas (optional), maple syrup, and harissa paste and stir to coat. Cover and simmer over medium-low heat.
• Remove roasted eggplant from oven, turn oven off, and add eggplant to the tomatoes and chickpeas. Stir to combine and cover. Simmer over medium-low / low heat for another 10 minutes to allow flavors to deepen.
• Taste and adjust flavors as needed, adding more maple syrup to balance the heat, cumin, or paprika for smokiness, salt to taste, or harissa paste for spice.
• Serve as is or over rice or grain of choice (or pasta or roasted vegetables) with wedges of fresh lemon and fresh chopped parsley or cilantro. Additional harissa paste can be added as garnish for additional heat.
• Store completely cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop, adding more water or vegetable broth as needed to rehydrate.

RATATOUILLE WITH RED SNAPPER

Steps:

• In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the eggplant and cook, stirring, until eggplant has softened but not completely lost its shape, about 5 minutes. Remove the eggplant from skillet. Heat another tablespoon of oil in the same skillet over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and zucchini to the pan and cook, stirring occasionally, until the zucchini is soft, about 6 to 7 minutes. Return eggplant to pan and add tomatoes, herbs de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer approximately 10 minutes. Season with additional salt, to taste. Stir in basil and remove from heat.
• To cook fish, preheat broiler. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine the remaining tablespoon olive oil with the lemon juice and brush on fillets. Broil until fish is cooked and firm, about 7 minutes.
• Mound 1 cup ratatouille on 4 plates; top each mound with 1 fish fillet and drizzle with 1/2 teaspoon herb infused oil, if using. Garnish with additional basil.

OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
• Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• Preheat the oven to 350 degrees F.
• Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
• Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
• Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.

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.

RED SNAPPER AND EGGPLANT WITH RED BELL PEPPER SAUCE

Steps:

• In a large skillet heat oil over moderately high heat until hot but not smoking and cook peppers and garlic, stirring, 10 minutes, or until peppers are tender. Transfer pepper mixture to a blender and blend with lemon juice until smooth. Season sauce with salt and pepper and keep warm.
• Preheat broiler and light brush a small shallow baking pan with oil.
• Cut four 1/4-inch-thick lengthwise slices from eggplant, reserving remainder for another use. Rinse fish fillets and pat dry. Season fillets with salt and pepper and arrange, skinned side down, in prepared pan. Sprinkle each fillet with 1/2 tablespoon mint. Arrange 2 eggplant slices on each fillet, covering mint completely and overlapping eggplant slices slightly, and brush them lightly with oil. Broil fillets about 4 inches from heat until fillets are just cooked through and eggplant is golden, about 5 minutes.
• Divide sauce between 2 plates and arrange fillets, brushed with pan juices, on top sauce. Garnish with additional mint.

GRILLED RED SNAPPER WITH ROASTED EGGPLANT AND PEPPERS

Steps:

• Prepare an outdoor barbecue grill with good charcoal briquets or wood chips stacked against one side of the grill and let them burn until ash white. Brush the grill lightly with olive oil, then brush the eggplant and peppers lightly with the oil. Place them skin-side down on the opposite side of the grill -- not over direct heat. Roast 4 to 5 minutes on each side, until well grilled and cooked. Remove to a warm platter and reserve while grilling the fish.
• Brush the outside of each fish with olive oil. Fill the cavity of each fish with 2 sprigs of rosemary. Rub the garlic on the outside of the fish. Season with salt and pepper, and grill the fish in the same indirect manner 8 to 10 minutes on each side.
• Meanwhile, remove the leaves from the remaining 4 sprigs of rosemary. Discard the stems, coarsely chop the leaves and reserve.
• Remove the fish to second platter and cool 5 or 6 minutes. Because the fish has already been cooked, it can be filleted easily by running a sharp knife along the dorsal fin and lifting the fillet away from the bones using two forks to tease it free gently. Place the first fillet on a serving plate, turn over the fish, and repeat the filleting process for the second side.
• Serve 1 fish fillet to each person, accompanied with the grilled vegetables. Drizzle each serving with some of the remaining olive oil and sprinkle with the chopped rosemary. *If you substitute fillets for whole fish, keep in mind that they can be tricky to grill and that they cook in half the time.

RED SNAPPER WITH EGGPLANT AND TOMATO

Steps:

• In a large saucepan, place 1 tablespoon of the olive oil and the onion, cover the pan, and sweat the onion for about 10 minutes. Then, add the tomatoes, thyme, bay leaf, garlic, 1 tablespoon of the vinegar, the honey and 1 additional tablespoon of the oil. Simmer, uncovered, over medium heat for 15 minutes, until much of the liquid has evaporated. Discard the bay leaf, and season to taste with salt and pepper. Puree in a food processor, and then put through a fine sieve.
• Heat 2 more tablespoons of the oil in a large nonstick pan, and fry the eggplant until the rounds are golden brown on both sides. Repeat until all the eggplant has been cooked, adding more oil, if needed, for each new batch. Drain on paper towels; season with salt and pepper.
• Add the remaining tablespoon of vinegar to the pan, and stir for 1 minute over high heat to deglaze the pan. Spoon the liquid over the eggplant.
• Clean the nonstick pan. Working very carefully with the fish fillets, salt and pepper them on both sides. Place the fillets in the pan, and over medium heat fry them for 2 to 3 minutes on each side in the remaining 2 tablespoons of oil.
• For each serving, place the tomato sauce in the middle of the plate, top with several rounds of the eggplant and then, carefully, with 2 fish fillets, skin side up. Serve warm.

OVEN ROASTED RED SNAPPER WITH LEMON, TOMATOES AND BASIL

Steps:

• Clean the fish by removing the gills and the small belly flap, slice all the vegetables thin.
• On the bottom of a long gratin dish place the sliced fennel cover with the fish. Cover the fish with the slices of tomatoes, lemon slices, leaves of basil, add the broth and season to taste. Cook the fish in a 450 degrees oven for about 20 minutes. Drain off some of the natural juices, add to a blender and drizzle with olive oil to emulsify. Drizzle back over fish and serve as-is.

RED SNAPPER WITH FRESH TOMATOES

Steps:

• Place fillets in well buttered baking dish and season with salt and freshly ground pepper.
• Melt butter in saucepan.
• Add onion and garlic and saute for 5 minutes without browning.
• Stir in flour and add wine.
• Bring to a boil and simmer for 5 minutes.
• Season with salt and pepper.
• Add tomatoes and herbs.
• Pour sauce over fish and sprinkle with bread crumbs and cheese.
• Bake uncovered at 350 degrees for approximately 30 minutes.
• Please note that this is a high altitude recipe, baking time may be less at sea level.

RED SNAPPER WITH POTATOES, TOMATOES AND RED WINE

Steps:

• Steam potatoes until almost tender, about 8 minutes. Cool.
• Melt butter with 2 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until golden brown, about 8 minutes. Mix in 3 tablespoons oil and garlic. Add potatoes; cook 2 minutes. Mix in red wine. Boil until almost no liquid remains, about 4 minutes. Add stock, tomatoes with juices and oregano and bring to boil. Add olives; boil until liquid thickens slightly and potatoes are very tender, about 12 minutes. Mix in 3 tablespoons parsley. Season with salt and pepper.
• Meanwhile, sprinkle fish with salt and pepper. Heat 1 1/2 tablespoons oil in each of 2 heavy large nonstick skillets over medium-high heat. Add fish fillets and sauté until just opaque in center, about 3 minutes per side.
• Arrange potatoes in center of each of 6 plates. Spoon some sauce over. Top with fish. Spoon remaining sauce over fish. Sprinkle with 1 tablespoon parsley. Drizzle with 1 tablespoon olive oil and serve.