SPICY RED SNAPPER
My in-laws go deep sea fishing a lot, so we're always trying new seafood recipes. This is one that my mother-in-law gave me, and it's incredible
Provided by JelsMom
Categories Very Low Carbs
Time 20m
Yield 6 fillets, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- On a large piece of wax paper, mix together paprika, cayenne, black pepper, onion powder, thyme, basil, garlic, and oregano.
- In a small saucepan over medium heat, melt butter with oil.
- Brush both sides of snapper fillets with butter mixture, reserve remaining.
- Coat both sides of fillets with seasoning mixture.
- Heat a large cast iron skillet over high heat until a drop of water sizzles on it.
- Drizzle half of remaining butter mixture on one side of the fillets and place fillets butter side down in pan.
- Cook over high heat until the fish is deeply browned.
CURRIED RED SNAPPER
Steps:
- Cut the red snapper into small pieces and place in a bowl. Season with the salt, black pepper, scallion, and curry powder.
- Allow the fish to marinate in the refrigerator for at least 1 hour.
- When you are ready to proceed, heat the butter and oil in a large saute pan. Add the fish and saute until it is lightly browned on both sides. Add the peppers, garlic, coconut milk, water, tomatoes, and onions. Cover the fish and bring to a boil. Reduce the heat, cover the pan, and simmer until the fish is tender, about 20 to 25 minutes, adding more water if necessary. Also, add a touch more curry, if necessary, for your taste. Finish with fresh cilantro leaves.
- Serve this splendid dish with white rice and fried plantains.
SPICY CURRY COCONUT FRIED RED SNAPPER
Make and share this Spicy Curry Coconut Fried Red Snapper recipe from Food.com.
Provided by Brookelynne26
Categories Polynesian
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut fish into 12 pieces and marinate in the coconut milk for 1 hour.
- Heat the oil in a frying pan.
- Combine the dry ingredients in a bowl. Drain the marinated fish and coat with curried flour mixture.
- Carefully fry the fillets on both sides until golden brown and cooked through. Serve with lemon wedges.
Nutrition Facts : Calories 565.8, Fat 33.4, SaturatedFat 14.2, Cholesterol 71, Sodium 121.6, Carbohydrate 22.3, Fiber 2.4, Sugar 4.3, Protein 43.9
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.
THAI GREEN CURRY WITH RED SNAPPER, JUMBO PRAWNS AND COCONUT RICE
Everybody is always talking about yellow and red curry. I'm a green curry man, especially with fresh seafood. The aroma of the lemongrass, garlic and chilies just makes anything it touches sing.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F.
- For the coconut rice: Add the rice into a pot (one you have a matching lid for!). Spoon in the coconut oil and mix with the rice; this creates a nice fat barrier to ensure well-separated grains of rice. Add the well-shaken can of coconut milk, water, salt and sugar to the pot. Give it a good stir and cover with a lid. Bring to a boil and then immediately bring to a gentle simmer. Cover and simmer for 10 minutes. Bring it off the heat with the cover still on and let the rice rest for 15 minutes.
- For the curry: Place the unsweetened shredded coconut onto a small sheet tray. Place into the oven to toast for 5 minutes, or until golden brown.
- Melt the coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the green curry paste and stir to combine. Toast it in the coconut oil for 5 minutes, until fragrant to bloom the spices, whisking frequently. Add the coconut milk, brown sugar and fish sauce and stir to combine. Add the mushrooms and cook for 5 minutes. Add the snap peas, bell pepper and kale and continue to cook for another 2 to 3 minutes. Sprinkle the prawns with salt, then add into the curry to poach in the liquid. Cover and cook for 2 minutes. Season the curry with salt if necessary.
- Sprinkle the snapper on both sides with salt and pepper and score the skin. Heat a large nonstick sauté pan with the vegetable oil over high heat. Place the fish into the pan skin-side down to sear. Reduce the heat to medium-high. Cook for 4 minutes, until the skin is crispy, then flip and cook for another 4 minutes.
- Plate a scoop of coconut rice, followed by sauce, prawns and fish, skin-side up. Garnish with the fresh mint, Thai basil, toasted coconut and lime wedges.
JERK SNAPPER
Easy to make in your oven or you may opt to cook it on the grill if you wish. Has a nice spicy flavor. If you like blackened snapper, you will love this! If you like the fish, but want it less spicy, just cut back on the cayenne and pepper sauce.
Provided by PalatablePastime
Categories Caribbean
Time 1h12m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Mix together ingredients for the jerk rub and massage it generously into the fillets.
- Refrigerate fish for about 1 hour.
- Preheat oven to 400°F.
- Lightly oil a baking sheet large enough to hold the fish in a single layer.
- Place fillets on baking sheet and drizzle the tops lightly with olive oil.
- Bake at 400F for 6 minutes.
- Turn fillets and drizzle once more with a little olive oil.
- Continue baking for 4-6 minutes or until fish flakes easily with a fork (time may vary depending on how thick your fish is).
- Just prior to serving, drizzle cooked fillets with lemon juice, a little soy sauce, and however much pepper sauce you prefer.
- Serve hot.
Nutrition Facts : Calories 364.3, Fat 6, SaturatedFat 1.4, Cholesterol 106.5, Sodium 1301.5, Carbohydrate 19.9, Fiber 7.5, Sugar 5.1, Protein 61.9
CAJUN RED SNAPPER
Make and share this Cajun Red Snapper recipe from Food.com.
Provided by ngibsonn
Categories Cajun
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
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.
OVEN FRIED SNAPPER
Make and share this Oven Fried Snapper recipe from Food.com.
Provided by BrendaM
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse fish with cold water, pat dry with paper towels.
- Cut fish into four serving size portions.
- Combine oil, salt and garlic in oblong baking dish.
- Place fish in mixture and let marinate 10 minutes.
- Turn and let marinate another 10 minutes.
- Remove fish from marinade.
- Roll in cheese, then crumbs.
- Place on well-greased cookie sheet.
- Bake at 500F for 12-15 minutes or until fish flakes easily.
RED SNAPPER WITH MANGO SALSA
A different, wonderful flavor for a firm, white fish. You can use red snapper, grouper or trigger fish. The mango salsa is excellent with chicken as well.
Provided by breezermom
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
- In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
- Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
- To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
- Mango Salsa:.
- Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.
Nutrition Facts : Calories 280.9, Fat 12.2, SaturatedFat 1.8, Cholesterol 42.1, Sodium 514.1, Carbohydrate 19.3, Fiber 3.1, Sugar 14, Protein 24.9
FILLET OF RED SNAPPER WITH COCONUT SAUCE
Found this recipe on the side of a can of Coconut Milk. Have not tried yet but am looking forward to it
Provided by C in PA
Categories Coconut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle fillets with lime juice.
- In deep skillet, heat oil on medium.
- Stir in garlic, onion, celery, and cook for 10 minutes, stirring often.
- Stir in tomato paste and cook for 2 minutes.
- Stir in coconut milk, bouillon, and bay leaves.
- Bring to boil and simmer on low for 10 minutes, stirring occasionally.
- Stir in sliced tomatoes.
- Add fillets, skin side up, gently pushing them into the sauce.
- Simmer 5 minutes or until fish is cooked and flakes easily with a fork.
- Transfer to warm serving tray and keep warm.
- Continue to simmer sauce until it reaches the desired consistency.
- Ladle some sauce over fillets and serve remainder on the side accompanied with rice.
Nutrition Facts : Calories 833.2, Fat 51.3, SaturatedFat 37.9, Cholesterol 88, Sodium 414.4, Carbohydrate 40, Fiber 1.8, Sugar 3.4, Protein 56.7
More about "spicy curry coconut fried red snapper food"
GRILLED SNAPPER IN COCONUT SAUCE RECIPE - SHANE MITCHELL …
From foodandwine.com
- Make 4 (3-inch-long) parallel cuts on each side of snapper, cutting down almost to the bone. Place fish in a 13- x 9-inch baking dish; set aside.
- Combine lime juice, ginger, garlic, chiles, and black pepper in a blender. Process until smooth, about 45 seconds. Coat fish with chile marinade, rubbing into slits and cavity. Cover and chill at least 1 hour or up to 2 hours.
- Meanwhile, preheat grill to medium-high (400°F to 450°F). Combine coconut milk, tamarind concentrate, tomato paste, turmeric, cilantro, and 1 teaspoon salt in a small saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, until flavors meld, about 10 minutes. Reserve 1/4 cup tamarind sauce for plating.
- Using paper towels, wipe excess chile marinade from fish. Sprinkle fish with remaining 2 teaspoons salt, rubbing into slits and cavity. Place fish in a metal grilling basket coated with oil. Place grilling basket on grill grate, and grill, covered, basting fish occasionally with remaining tamarind sauce (about 2/3 cup), until flesh flakes with a fork, 18 to 24 minutes, flipping halfway through grill time. Carefully remove fish from grilling basket, and transfer to a platter. Pour reserved 1/4 cup tamarind sauce over fish, and serve with coconut rice.
10 BEST RED SNAPPER WITH COCONUT MILK RECIPES | YUMMLY
From yummly.com
SPICY RED SNAPPER CURRY RECIPE | SHELINA PERMALLOO
From thehappyfoodie.co.uk
RED COCONUT CURRY RECIPE - THAI RED COCONUT CURRY
From honest-food.net
10 BEST FRIED RED SNAPPER FILLETS RECIPES | YUMMLY
From yummly.com
PAN FRIED RED SNAPPER WITH COCONUT CRUST AND LIME …
From cdkitchen.com
ERIC RIPERT'S POACHED SNAPPER WITH COCONUT MILK AND TOMATOES
From today.com
COCONUT CURRY SNAPPER FISH - THE BEST SEA FOOD RECIPE. - JAMDOWN …
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love