Sweet And Sour Snapper Food

SUPERIOR SWEET AND SOUR WHOLE FISH

Steps:

• Wash the fish and pat dry with paper towels. Cut three diagonal slits into each side of the fish. Set aside.
• Dice the coloured peppers into 2-cm cubes. Peel and slice the onion into thin wedges. Slice the tomato into 8 wedges.
• Combine the sauce ingredients in a bowl.

FRIED RED SNAPPER IN SWEET AND SOUR SAUCE

Steps:

• Mix the cornstarch and flour together. Season the snapper with salt and freshly ground black pepper, and dredge in the flour mixture. Fill a deep pot halfway full with oil. Heat oil to 350 degrees F, and fry fish until golden, toss directly into hot sauce, and serve.
• Put a small saucepan over medium heat, add oil, onions, and ginger. Saute for 2 minutes. Add vinegar, sugar, ketchup, and duck sauce. Bring to a simmer for 5 minutes, add water to desired consistency if sauce is too thick. Season with salt and pepper.

SWEET AND SOUR SNAPPER

Steps:

• Cut fish fillets into large chunks. Drain pineapple, reserving juice. Add water to juice to make 1-1/4 cups. Combine pineapple mixture, vinegar, brown sugar, cornstarch, soy sauce, salt, and garlic salt and blend well.
• Saute fish in oil for 10 minutes or until fish is firm and white. Add liquid mixture and cook and stir 5 minutes or until sauce has thickened. Add water chestnuts, bell pepper, tomato and pineapple and cook until vegetables are heated through and fish flakes easily with fork.

CRISPY SKINNED FLORIDA YELLOWTAIL SNAPPER, RED LENTIL AND YELLOW CRAB CASSOULET WITH SWEET AND SOUR TANGELO CASCABEL SYRUP

Steps:

• Preheat the oven to 350 degrees F.
• In a small pan saute the onions, carrots, celery, and leeks in olive oil until tender. Add the sachet and red lentils to the Sauteed vegetables and stir together. Add the chicken stock, glace de viande, crabmeat, and thyme into the pan, and stir until well mixed. Transfer all ingredients into an ovenproof dish and place in the oven for approximately 1 hour or until lentils are tender.
• To make the glaze, combine all of the ingredients in a small pot. Slowly reduce the liquid and aromatics until it becomes a syrup and set aside.
• In a small saute pan over medium heat, coat the bottom with the grapeseed oil. Place the snapper skin side down and sear for approximately 2 minutes. Turn fish and place butter and shallots on the skin side. Finish fish under a salamander or broiler basting it with butter.
• To serve, place some of the red lentil cassoulet in the center of each plate. Place the snapper in the center and drizzle the glaze around the fish and lentils.