Snapper In Black Sauce Food

BOBBY FLAY'S RED SNAPPER FLORIDA STYLE

Steps:

• For the relish, whisk together the lime juice, oil, honey, salt and pepper in a medium bowl
• Add the avocado, mango, red onion and cilantro, and gently mix to combine
• The relish can be made 30 minutes in advance
• For the black bean sauce, combine beans, onion, garlic, chipotle and cumin in a medium saucepan and add just enough cold water to cover by an inch
• Bring to a boil, reduce heat and simmer until beans are soft
• Transfer mixture to a food processor with a slotted spoon and add 1 cup of the cooking liquid and process until almost smooth; the sauce should be a little chunky
• If the sauce is too thick, thin with a little cooking liquid
• Season with salt
• For the crema, combine the creme fraiche or sour cream and jalapeno in a food processor and process until smooth
• Season with salt and pepper, and refrigerate for at least 30 minutes before serving
• This can be made and refrigerated up to 1 day in advance
• Brush the snapper with oil on the skin-side and season with salt and pepper
• Cover the surface of the fish with the plantains, overlapping them
• Brush the top with oil and season with salt and pepper
• Heat a few tablespoons of oil in a large nonstick pan over medium-high heat and carefully place the fish in the pan, plantain side down
• Cook until the crust is lightly golden brown, about 4 minutes
• Turn the fish over and continue cooking until just cooked through, about 4 minutes longer
• Spoon some of the black bean sauce onto 4 plates and drizzle with some of the jalapeno crema
• Set the snapper, plantain side up, on top
• Spoon some mango-avocado relish next to the fish and garnish with chive oil, if desired

CAJUN STYLE BLACKENED SNAPPER

Steps:

• In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
• Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
• Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

THAI SNAPPER WITH BLACK BEAN BASIL SAUCE

Steps:

• Heat oil in a shallow pan and brown garlic. Add all peppers and saute for 1 minute. Add rest of the ingredients. Heat until simmering and pour over the fish.
• Suggested Wines: - Veuve Royale Brut, French Sparkling Wine - Tablas Hills, Paso Robles Red Wine, Cuvee Rouge, 1995 (Grenache, Syrah, Mourvedre blend)

SNAPPER IN BLACK SAUCE

Steps:

• Soak the porcini mushrooms in the water for 30 seconds. Drain, reserving the liquid, and chop.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat the olive oil in a large, oven-proof skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion has softened and turned translucent, about 5 minutes. Add the nutmeg, walnuts, bay leaf, mushrooms, and mushroom liquid; bring to a simmer and cook until the sauce reduces and darkens, 5 to 10 minutes. Press the snapper fillets into the flour and shake off the excess. Place the fillets into the pan and cover with the sauce.
• Place the skillet in the preheated oven and bake until the fish flakes easily with a fork, about 20 minutes. Sprinkle with parsley to serve.

RED SNAPPER WITH BLACK BEANS

Steps:

• In a large saucepan, combine the beans, onion, 1 tablespoon oil, vinegar, mustard, garlic, 1/8 teaspoon salt, dash pepper and pepper sauce. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. , Meanwhile, in a shallow bowl, combine the flour and remaining salt and pepper. Dip fillets in flour mixture. , In a large skillet, heat butter and remaining oil over medium heat. Cook fillets for 5-6 minutes on each side or until fish flakes easily with a fork. Top with black bean mixture; sprinkle with cilantro.

GRILLED PACIFIC SNAPPER

Steps:

• If using frozen fillets of rockfish or Pacific snapper defrost the fish following the package instructions.
• Season the fish fillets with olive oil and a mix made with paprika, oregano, black pepper, and salt.
• Using a grilling skillet to cook the fish but you can opt for traditional grilling method too.
• Grill the fish with the lemon slices for 4 minutes on each side and set aside. Fish is ready when reaching an internal temperature of 145°F.
• Serve the grilled Pacific snapper with your favorite steamed veggies and drizzle with warm French style butter sauce or beurre blanc.

JAMAICAN ESCOVITCH FRIED RED SNAPPER

Steps:

• Rinse and clean fish with juice from the lemon. Pat dry. Cut 3 diagonal lines across the sides of each fish.
• Mix spices sea salt, cracked black pepper, paprika, onion powder, garlic powder, celery powder, and cumin in a small bowl.
• Season the outside and inside cavity of the fish with the spice mix.
• Fill a large frying pan with oil, about ½ inch deep, to high heat.
• Season the oil by adding 6-8 pimento seeds and ½ of the scotch bonnet pepper (or a whole pepper for a more intense heat) into the oil. The scotch bonnet pepper will eventually turn black as it cooks. That's ok!
• Place fish in the frying pan away from you. Adjust the heat between medium and high to avoid the fish being burned.
• Fry for 5-6 minutes on each side. The fish should be slightly brown to blackened.
• Remove fish from frying pan and allow to drain on a plate lined with paper towels.
• Allow the oil to cool and strain, reserving ½ cup of oil. Discard remaining oil.
• In a large saucepan, warm reserved oil to medium heat. Add fresh oil if needed.
• Add onions, remaining allspice seeds, red pepper, green pepper, carrot, and remaining scotch bonnet pepper to lightly saute.
• Saute for about 5 minutes, you want the vegetables to keep their body and crunch.
• Add the rice vinegar, and cook for another 5 minutes.
• Place onions and pepper sauce over the fish.
• Serve with Jamaican Rice and Peas.

GRILLED RED SNAPPER WITH BLACK BEANS

Steps:

• Score the fish twice on each side vertically. Combine the Oriental black beans, garlic, scallions, ginger, peanut oil, salt and pepper. Spread the mixture over the fish and inside the cavity. Let the fish marinate for at least 30 minutes.
• Preheat grill or broiler. Broil the fish for six to seven minutes on each side, or until done. To serve, sprinkle with coriander and garnish with lemon.

RED SNAPPER WITH BLACK OLIVES, CAPERS, AND TOMATOES

Steps:

• In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tablespoons parsley, and olive oil. Add 2 teaspoons salt, 1/2 teaspoon pepper, and red pepper flakes, and let stand at room temperature 30 minutes.
• Holding very sharp paring knife at 30-degree angle from fillets, cut 2 diagonal slits through skin and partially into flesh, making slits 1/2 inch apart.
• In large heavy skillet over high heat, heat 1/3 cup canola oil until hot but not smoking. Working in 3 batches, sprinkle fillets with 1 tablespoon salt and 1 teaspoon pepper and place skin-side down in hot pan. Saué until skin is rich golden brown, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining two batches in same manner, wiping pan clean between batches and starting with fresh oil for each batch.
• After removing last batch of fish, pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish, then sprinkle with remaining 1/2 cup parsley. Garnish with tomato-olive mixture.

GRILLED BLACKENED RED SNAPPER

Steps:

• Gather the ingredients.
• Mix together the paprika, cayenne, 1 teaspoon salt, garlic salt, onion salt, thyme, oregano, and pepper.
• Sprinkle the seasoning over each side of the snapper. Prepare a gas or charcoal grill to high heat (500F to 600F).
• Bring the lemon juice to a simmer in a small saucepan or heat to a simmer in the microwave in a safe dish.
• Remove from heat and add butter, and salt to taste. Mix well.
• Right before placing fish on the grill, oil the grill grates well. Make several passes as this will create a nice non-stick surface.
• Grill the red snapper about 4 to 5 minutes on one side, depending on thickness, until the seasonings are blackened.
• Turn the snapper over and grill for another 4 to 5 minutes until done or until the fish reaches an internal temperature of 145 F.
• Remove the fish from grill and plate. Add parsley to the lemon butter and spoon 1/4 of the butter mixture over each piece of fish.

OVEN-STEAMED WHOLE SNAPPER WITH BLACK BEAN SAUCE

Steps:

• Preheat oven to 450°F.
• Rinse snappers and pat dry with paper towels. Cut 3 slashes about 1/2 inch deep on each side of fish and rub gingerroot, garlic, and salt to taste into slashes. Arrange fish in one layer in a 13- by 9-inch baking dish and drizzle on both sides with Sherry and soy sauce. Sprinkle mushrooms, carrots, scallions, and black beans over fish and cover dish tightly with foil.
• Bake fish in middle of oven 40 minutes, or until just cooked through. Gently push black bean mixture off fish. Transfer fish to platter with large metal spatulas and keep warm.
• Transfer black bean mixture and pan juices to a saucepan. In a small bowl stir together water and cornstarch and stir into black bean mixture. Simmer sauce 1 minute, or until thickened slightly, and pour over fish.
• Serve fish with rice.