Rice Flaked Red Snapper With Roasted Chile Sauce Food

RICE FLAKED RED SNAPPER WITH ROASTED CHILE SAUCE

Steps:

• Make sauce:
• Preheat oven to 350°F.
• Place garlic cloves on 6-by-6-inch square of foil, drizzle with olive oil, and sprinkle with 1/2 teaspoon salt. Wrap garlic tightly in foil and roast in middle of oven until soft, 30 to 35 minutes. When cool enough to handle, unwrap and separate cloves. Squeeze garlic from skin into small bowl. Set aside.
• On gas stove, directly over burner turned to moderately high heat, roast chiles, turning with tongs, until softened and charred on all sides, about 6 to 8 minutes. (Alternately, roast chiles in broiler, turning occasionally, about 2 1/2 minutes.) Immediately seal in airtight container or place in bowl and cover tightly with plastic wrap. Let sit until cool enough to handle, about 10 minutes, then uncover. Holding chiles under cold running water, rub off charred skins. Cut off tops, gently split chiles open, and discard seeds if desired. (Seeds will add additional heat to final dish.) Set aside.
• In dry, 10-inch skillet over moderately low heat, toast coriander seeds, shaking skillet often, until fragrant and several shades darker, about 3 minutes. Transfer to small bowl. Toast cumin seeds in same manner. (Do not wash skillet.) When cool, finely grind both spices in electric coffee/spice grinder. Set aside.
• In same skillet, over moderately low heat, toast coconut, stirring occasionally to prevent sticking, until fragrant and golden, about 7 minutes. In blender, combine coconut, garlic, chiles, and 1/2 cup water. Purée until smooth, adding additional 1/4 cup water if necessary. Set aside.
• In medium saucepan over moderately high heat, heat canola oil until shimmering. Add shallot and ginger, and cook, stirring, until fragrant, about 1 minute. Add garlic-chile purée (do not clean blender) and ground spices. Pour stock into blender, swish around to collect residual puré, and pour into pan with other ingredients. Add tamarind paste and sugar, and season with salt. Simmer, stirring occasionally, until thickened slightly, about 12 minutes. Keep warm.
• Cook fish and finish dish:
• Preheat oven to 400°F.
• In small bowl, beat together egg, flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper to make egg wash.
• Place rice flakes in medium bowl.
• Working with 1 fillet at a time, generously brush skinned side of snapper with egg wash, then gently dredge same side in rice flakes and sprinkle with salt and pepper. Repeat with remaining snapper.
• In large ovenproof skillet, over moderately high heat, heat 2 tablespoons oil until shimmering. Add 3 snapper fillets, coated sides down. Sear, without turning, until coating is golden brown, about 1 1/2 minutes. Turn fillets over and place skillet in oven. Roast, uncovered, until firm and just cooked through, about 2 to 4 minutes. Transfer fillets to platter and loosely cover with foil to keep warm. Heat remaining 2 tablespoons oil in skillet and cook remaining fillets in same manner. Serve with roasted chile sauce.

FRIED WHOLE RED SNAPPER WITH SPICY CHILE SAUCE

Steps:

• Mix the fish sauce, water, chile garlic sauce, the lime juice, and sugar together in a small pan and bring to a boil.
• Fill a large heavy saute pan with 1-inch of oil and heat for 5 minutes until hot, but not smoking.
• Make 2 diagonal cuts on each side of the fish for ease of cooking. Salt, pepper, and flour both sides of the fish. Fish should be dry, as to not splatter oil when frying. Lower fish into oil, the oil should bubble vigorously. Cook 4 minutes on each side until golden brown. Check cuts on fish for doneness.
• When fish is almost cooked, heat up sauce and stir in cornstarch mixture while sauce is boiling. Sauce should be slightly thick, but not lumpy. Remove fish from oil and slightly dry with paper towels. Add scallions to the sauce and pour over fish to cover. Serve with steamed rice.

BAKED RED SNAPPER WITH SHRIMP AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Melt butter for cream sauce in a large skillet over medium-low heat. Add onion, celery, bell pepper, and garlic. Cook and stir until vegetables soften and onion turns translucent, 5 to 7 minutes.
• Whisk flour and Creole seasoning into onion mixture to make a paste. Slowly add half-and-half, whisking constantly. Whisk in sherry, lemon juice, basil, and thyme. Season with salt and pepper. Cook, stirring constantly, until sauce thickens, 3 to 4 minutes. Remove from heat. Add mozzarella; stir until melted and combined.
• Lightly season snapper and shrimp on both sides with seafood seasoning. Arrange snapper in a single layer in the prepared baking dish. Top with shrimp and mushrooms. Pour cream sauce over top. Sprinkle with Parmesan.
• Bake, uncovered, in the preheated oven until fish flakes easily with a fork and shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.

GRILLED RED SNAPPER WITH LEMON CHIVE SAUCE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place snapper on a large plate; squeeze juice of 1 lemon onto each side and inside cavity. Set snapper aside to marinate, about 10 minutes. Combine soy sauce, butter, and ginger in a small bowl. Mix remaining lemon juice, tomatoes, chives, chile pepper, sugar, and salt together in a separate bowl.
• Heat a large skillet to smoking hot over medium-high heat. Cook snapper until just beginning to brown, about 1 minute per side.
• Place snapper on preheated grill; brush with soy mixture on each side. Grill, basting occasionally with soy mixture, until snapper flakes easily with a fork, 4 to 6 minutes per side.
• Transfer snapper to serving platter. Pour tomato mixture over snapper to serve.

RED SNAPPER WITH SWEET AND HOT PEPPER SAUCE

Steps:

• Heat one tablespoon of the oil in a heavy saucepan. Add the red peppers, green chili and onion and saute over low heat until soft, but not brown. Stir in the garlic, cook a few seconds longer, then add the water. Allow to simmer about 20 minutes, until the peppers are very tender.
• Meanwhile, preheat a grill or broiler and oil the rack. Mix the lime juice with two tablespoons of the olive oil and brush over the fish. Allow to marinate until ready to cook the fish.
• When the peppers are tender, puree the contents of the saucepan in a food processor or blender. Season with the paprika and to taste with salt and pepper. Stir the last tablespoon of the olive oil. Return to saucepan and simmer, then cover to keep warm.
• To grill the fish, place the fish on the grill skin side up. Cook about six minutes, until the fish is lightly seared. Using a large spatula, turn the fish, cook very briefly on the other side, then transfer to warm plates. To broil the fish, broil it skin side down until the fish is cooked through and lightly seared, six to eight minutes. Do not turn it. Transfer the fish to a warm plate.
• To serve, spoon some of the pepper sauce over and around the fish and garnish with coriander.

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!

ROASTED RED SNAPPER

Steps:

• Preheat oven 450.
• Cut fish into 4 serving size portions.
• Combine undrained tomatoes, green onions, celery, lemon juice, and oregano in a large skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until most of the liquid has evaporated.
• Spray a 2 quart rectangular baking dish with cooking spray.
• Place fish in baking dish, turning under any thin edges.
• Sprinkle with the pepper and coriander.
• Bake for 8 to 10 minutes or until fish flakes easily with a fork.
• Transfer fish to individual serving plates.
• Spoon sauce over fish.
• Sprinkle feta cheese and olives over fish.