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~SNAPPER~

Nov 15 2015

SNAPPER ESCABECHE WITH CHARRED SCALLIONS

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2

4 SERVINGS

The tangy, super-acidic dressing used here- thats the escabeche part- is great for adding brightness to other quick- grilled meats (like skirt steak), too.

8 tbsp olive oil,divided, plus more for grill

1/2 small red onion,thinly sliced

1/4 cup white wine vinegar

Kosher salt,freshly ground pepper

4   6-oz skin on snapper fillets

1 bunch scallions, halved if large

2 tbsp parsley leaves with tender stems

Prepare grill for medium high heat; oil grate. Combine onion,vinegar, and 6 tbsp in a small bowl; season with salt and pepper. Set marinade aside.

Rub snapper fillets all over with 1 tbsp oil total; season with salt and pepper. Grill, skin side down, until lightly charred and almost cooked through, 4-6 minutes (skin should release easily from grill when ready; if it sticks, grill for another minute or two). Turn fillets and grill until just cooked through, 1 minute. Place fish, skin side up, in a baking dish.

Pour reserved marinade over hot fish and let sit at least 10 minutes (the longer it sits, the more intensely flavored it will be).

Meanwhile, toss scallions on a rimmed baking sheet with remaining 1 tbsp oil; season with salt and pepper. Grill scallions, turning often, until lightly charred and wilted, about 3 minutes. Transfer to a cutting board; let coal, then coarsely chop.

Serve snapper with marinade and vegetables spooned over and topped with scallions and parsley just before serving.

DO AHEAD:

Snapper can be marinated 2 hours ahead. Cover and chill.

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Categories: ~SNAPPER~ 

Tags: escabeche snapper, snapper charred scallions escabeche, snapper escabeche with charred scallions recipe 

Mar 18 2015

SAUTEED RED SNAPPER FILLETS WITH FENNEL AND ORANGE

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1

 

SERVES 2

The fresh flavors of fennel and orange make this simple fish dish shine. You can serve it alone or with a helping of rice

1 navel orange

1 large fennel bulb, fronds reserved for garnish and stalks discarded

2 1/2 tbsp olive oil

1/2 tsp finely chopped fennel seed

2 ( 6-oz) red snapper fillets, with skin

1 tsp fresh lemon juice, or to taste

Garnish: chopped fennel fronds

1.Cut peel and white pith from orange with a sharp knife, then cut sections free from membranes. Squeeze 1 to 2 tbsp juice from membranes before discarding and reserve. Cut sections into 1/4-inch dice and reserve separately.

2.Quarter fennel bulb lengthwise and cut out and discard core. Cut quarters lengthwise into 1/8-inch thick slices.

3. Heat 1  1/2 tbsp oil in a heavy skillet over moderately high heat until hot but not smoking, then saute fennel with fennel seed and salt and pepper to taste, stirring, until edges are browned and fennel is wilted, about 10 minutes.. Cook fennel over moderately  low heat, covered, stirring occasionally, until tender, about 8 minutes more. Stir in reserved orange juice.

4. While fennel cooks, pat fish dry and season with salt and pepper. Heat remaining tbsp oil in a nonstick skillet over moderately high heat until just starting to smoke, then saute fish, skins side down, until skin are golden, about 3 minutes. Turn fishover and saute until just cooked through, about 3 minutes more.

5 Sprinkle fish with lemon juice and serve, skin sides up, on top of fennel and orange dice.

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Categories: ~SNAPPER~ 

Tags: sauteed snapped fillets with orange, sauteed snapper fillets with fennel and orange 

Jan 18 2014

PECAN-CRUSTED RED SNAPPER

By admin 0 comments (leave a comment)  

PECAN

 

It’s best to buy red snapper with the skin on so you know you’re getting the real deal. However,striped bass,tilapia.and grouper are decent subtitutes.

Makes 4 fillets,1 cup sauce

FOR THE FILLETS,TOAST

1 cup chopped pecans

1 tbsp unsalted butter

2 tbsp chopped fresh parsley

1 tbsp chopped fresh thyme

4 red snapper fillets,1/2 inch thick (4 oz.each)

2 tbsp olive oil

FOR THE REMOULADE,PROCESS

1/2 cup diced red bell pepper

1/4 cup sliced scallions

1/4 cup each Dijon mustard and mayonnaise

2 tbsp honey

2 tbsp minced shallots

2 tbsp minced fresh parsley

1 tbsp lemon juice

PECAN3Preheat oven to 400° with rack in center position. Line baking sheet with parchment paper.

For the fillets ,toast pecans in butter in a skillet over medium heat until brown and fragrant. When pecans are cool, add parsley and thyme.

PECAN1

Place fillets on prepared baking sheet; lightly coat with cajun spice blend. Brush fillets with oil to keep moist and help the pecans stick. Top each fillet with pecan mixture,pressing the nuts lightly to adhere.

PECAN2

 

Bake fillets until flesh flakes easily with a knife or fork or an instant-read thermometer registers 145°,8-10 minutes

For the remoulade,process bell pepper,scallions.Dijon,mayonnaise,honey,shallots, parsley, and lemon juice in a blender or food processor until vegetables are minced. Serve fish with remoulade.

 

 

 

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Categories: ~SNAPPER~ 

Tags: crusted snapper, pecan crusted snapper, pecan crusted snapper recipe 

May 26 2013

GRILLED SNAPPER IN BANANA LEAVES

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Grilling fish in banana leaves allows the fish to steam in its own moisture. The leaves also give a wonderful smoked flavor.

INGREDIENTS

1 red snapped, about 3lb,scaled and gutted

2-3 large banana leaves

1 tsp sesame oilplus more for the banana leaves

lime wedges,to serve

FOR THE MARINADE

2 tbsp coarsely chopped cilantro

1/2 tbsp grated ginger

2 garlic cloves,chopped

2 tbsp soy sauce

1 tbsp rice wine vinegar

grated zest of 1 lime

1 red chile,seeded and chopped

salt and freshly ground black pepper

1. Make a 3-4 slaches on each side of the fish nearly to the bone.

2. Put the marinade ingredients into a blender and chop. Press into the slashes in the fish, and the cavity. Set aside for 15-20 minutes.

3. Blanch the banana leaves in boiling water for 30 seconds to soften. Remove with thongs and rinse under cold water. Cut the thick vein from the center and arrange them overlapping on a large cutting board, shiny side down. Brush with sesame oil. Put the fish on the leaves and wrap to encase the body (the head and tail can be visible). If necessary,secure the leaves with cocktail sticks.

4. Preheat the grill until glowing red and the coals are ash gray. Cook the fish,turning often to prevent the leaves from burning. It will take around 18-20 minutes. Insert a metal skewer into the center of the fish through the leaves,for 30 seconds. If the fish is cooked,the skewer will emerge piping hot.

5.Transfer to a serving dish and garnish with lime wedges. Unwrap at the table and serve with warm rice.

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Categories: ~SNAPPER~ 

Tags: grilled snapper in banana leaves 

 




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