Steamed Snapper With Ginger Lime And Cilantro Food
ASIAN-STYLE STEAMED SNAPPER WITH BABY BOK CHOY
Steps:
- In a shallow pot that a bamboo steamer fits over or in a wok, add the water and bring to a boil. You can also use a traditional steamer that has 2 layers. Add the ginger, lime leaves, citrus zest, cilantro, scallions, white wine, jalapeno, and peanut oil. Season well with salt. Bring back to a boil and cook for 10 minutes for the flavors to combine.
- Season the fish with salt and pepper. Place the first layer of the bamboo steamer over the pot. Line the steamer with the cabbage leaves, making sure that the surface is not completely covered so the steam can get through. Lay the fish, skin-side up, on the cabbage leaves. Cover and steam for 1 minute.
- Place the bok choy on the second layer of the bamboo steamer in 1 layer. Uncover the steamer and place the bok choy layer on top of the fish. Cover and steam for about 5 minutes, or until the fish is just cooked through and the bok choy is tender, but still has some crispness. Check the fish for doneness by gently inserting a fork into it. If the fork slides easily in, the fish is done. If the fork resists sliding in, it is not quite done. Remove the fish and bok choy and keep warm while you make the sauce.
- Heat a medium saute pan over medium-high heat. Add the peanut oil and heat. When the oil is hot, add the ginger, garlic, and jalapeno and saute until just translucent, about 3 minutes. Do not allow the vegetables to brown. Add 4 ounces of the steaming liquid and the soy sauce and boil for 2 minutes. Do not season with salt as the soy sauce is salty. Add the sugar and boil for 1 minute, or until the sugar is completely dissolved. Lower the heat and whisk in the butter. Add the scallion whites, stir, and remove from the heat.
- Place some jasmine rice on a platter. Top with the steamed bok choy. Top the bok choy with the snapper, skin-side up. Spoon the sauce over the fish. Garnish with the scallion greens and cilantro sprigs.
RED SNAPPER WITH CILANTRO, GARLIC, AND LIME
The cilantro lime topping in this recipe is a Southeast Asian variation on the classic Italian _gremolata_, which is made with parsley, lemon zest, and garlic. Active time: 15 min Start to finish: 20 min
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat broiler and lightly oil a shallow baking pan (1 inch deep).
- Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.
- Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.
P.F. CHANG'S STEAMED FISH WITH GINGER AND GREEN ONIONS
Tasty and healthy steamed fish fillets. Mild whitefish takes on the flavors of ginger and toasted sesame oil. Perfect served with steamed broccoli or bok choy on the side.
Provided by Terri
Time 29m
Yield 4
Number Of Ingredients 17
Steps:
- Top fish with topping ingredients (salt, white pepper, sesame oil, ginger, and green onions) before steaming. Cook fish 7 to 10 minutes, making sure fish doesn't overcook. Garnish: Remove fish to serving plate. Cover with ginger and green onions. Spread the heated oil over the top to sizzle into the vegetables and fish. Distribute the sauce over the fish. Garnish with cilantro sprigs. Sauce Instructions: Mix soy sauce, chicken stock and sugar.
Nutrition Facts :
SAUTEED RED SNAPPER WITH GINGER-LIME BUTTER
This is one of many Cooking Light recipes that I've found to be easy, healthy and very tasty. You can easily substitute halibut or tilapia for the snapper. I served it with Simple Thai Coconut Rice and it was delicious!
Provided by carmenskitchen
Categories Very Low Carbs
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in a bowl. Stir in 1/4 teaspoon salt. Cover and chill.
- Heat a large nonstick skillet over medium-high heat.
- Sprinkle both sides of fish with remaining salt and pepper.
- coat pan with oil.
- add fish to pan; cook 3 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness.
- Place one filet on each of 4 plates and top with a 1 1/2 teaspoons of butter mixture.
- Serve with lime wedges if desired.
Nutrition Facts : Calories 266.4, Fat 8.4, SaturatedFat 3.5, Cholesterol 91.3, Sodium 563.8, Carbohydrate 0.1, Fiber 0.1, Protein 44.8
BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO
Steps:
- Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
- Marinate in the refrigerator, 30 minutes to 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
- Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.7 g, Cholesterol 65.7 mg, Fat 5.9 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 151.5 mg, Sugar 0.1 g
STEAMED SNAPPER WITH GINGER, LIME, AND CILANTRO
Categories Fish Ginger Steam Low Fat Quick & Easy Dinner Lime Snapper Cilantro Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Mix 3 tablespoons cilantro and next 7 ingredients in small bowl to blend. Set aside. Pour enough water into large pot to reach depth of 1 inch. Add steamer rack or basket. Top with 9-inch-diameter glass pie dish. Bring water to boil.
- Place fish in pie dish. Pour cilantro sauce over. Sprinkle with salt and pepper. Cover pot; steam fish just until opaque in center, about 6 minutes for snapper and 8 minutes for halibut. Serve with sauce; garnish with 2 tablespoons cilantro.
- To peel and grate fresh ginger:
- Using a small knife, peel away the thin, light-brown skin from the portion needed. Then rub the peeled ginger back and forth over the raised bumps of a small porcelain ginger grater (found at Asian markets).
- *Available in the Asian foods section of many supermarkets, at some specialty foods stores, and at Asian markets.
SPICE-RUBBED SNAPPER WITH LIME AND CILANTRO
Made this very easy, delicious snapper recipe from Williams-Sonoma last night and enjoyed it very much. Served over Geema's Recipe #63446 63446 for a really complimentary meal. I used a tsp of fresh ginger instead of ground, otherwise made no modifications. Prep time does not include 30 minutes to marinate.
Provided by Dr. Jenny
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season the snapper with salt and pepper. In a large shallow bowl, whisk together the lime juice, olive oil, chopped cilantro, turmeric, ginger, shallot and garlic. Add the snapper fillets and turn to coat well. Cover and let stand for 30 minutes.
- Preheat a broiler. Line a baking sheet with aluminum foil.
- Remove the fish from the marinade and arrange on the prepared baking sheet. Broil 6 to 8 inches from the heat until the fish is opaque in the center, 8 to 10 minutes. Garnish with cilantro sprigs and serve immediately.
STEAMED SNAPPER WITH GINGER, LIME, AND CILANTRO RECIPE | EPICURIOUS.COM
Low-fat, low-cal: Steaming helps preserve the flavor and nutrients of the fish without adding extra fat or calories.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Mix 3 tablespoons cilantro and next 7 ingredients in small bowl to blend. Set aside. Pour enough water into large pot to reach depth of 1 inch. Add steamer rack or basket. Top with 9-inch-diameter glass pie dish. Bring water to boil.
- Place fish in pie dish. Pour cilantro sauce over. Sprinkle with salt and pepper. Cover pot; steam fish just until opaque in center, about 6 minutes for snapper and 8 minutes for halibut. Serve with sauce; garnish with 2 tablespoons cilantro.
- To peel and grate fresh ginger:
- Using a small knife, peel away the thin, light-brown skin from the portion needed. Then rub the peeled ginger back and forth over the raised bumps of a small porcelain ginger grater (found at Asian markets).
- *Available in the Asian foods section of many supermarkets, at some specialty foods stores, and at Asian markets.
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- In a large bowl, combine lemon zest, lemon juice, lime zest, lime juice, minced garlic, and 2 tablespoons olive oil. Season with salt and pepper. Add tilapia and stir to coat.
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- With a knife, make 4 shallow slashes in the skin of each fish fillet and place them in a large glass or ceramic pie plate, skin side up.
- In a small bowl, combine the ginger, chile, garlic, and lime zest and sprinkle the mixture over the fish. Season with salt and pepper and dot with the butter. Drizzle the lime juice on top.
- Make a steamer by arranging 3 small balls of aluminum foil in a very large, deep skillet. Add 1 inch of water to the skillet and bring to a boil.
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- In a small skillet, heat 1 tablespoon of the grapeseed oil. Add the shallot and cook over moderately low heat, stirring occasionally, until lightly browned, about 8 minutes. Add the sugar, ginger and garlic and cook, stirring, until fragrant and the sugar is melted, about 2 minutes. Add the soy sauce, vinegar, fish sauce and shio kombu and bring to a boil over moderately high heat, then simmer over moderately low heat until slightly reduced, about 3 minutes. Remove from the heat and stir in the cilantro and scallion.
- Set a bamboo steamer in a wok or a large, deep skillet. Add 1 inch of water to the wok or skillet and bring to a boil. Line the inside of the steamer with the cabbage leaves. Combine the sesame oil and the remaining 1 tablespoon of grapeseed oil and brush all over the fish. Season the fish lightly with salt and set it on the cabbage leaves. Cover and steam over moderate heat for about 7 minutes, until just cooked through. Transfer the fish to plates and serve with the ginger-garlic sauce.
STEAMED SNAPPER WITH GINGER AND SHALLOTS RECIPE | GOOD FOOD
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- Lightly oil two plates large enough to hold each fish and sit them in two layers of a bamboo steamer. Take half the spring onions and divide between the two plates. Pat the fish dry with paper towels, then lay the fish on top of the spring onion. Combine the salt, sesame oil and 2 tablespoons of soy sauce and rub the mixture over each fish. Scatter the ginger and mushrooms over the fish, putting some in each cavity.
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- Make a paste by combining the chilies, shallots, fish sauce, chili powder, cumin, lime juice, garlic, ginger, lemongrass and coriander in a blender and puree until smooth. Place the snapper on a platter. Brush the paste all over the snapper and let sit, refrigerated, for 30 minutes.
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STEAMED SNAPPER WITH GINGER LIME AND CILANTRO RECIPE
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