Boiled Red Snapper Domi Chim Recipes

BROILED RED SNAPPER FILLETS WITH CORIANDER BUTTER

Steps:

• Place the red snapper fillets on a platter, sprinkle with salt and pepper and brush each side with olive oil.
• Heat oven broiler or grill to high.
• Melt the butter in a saucepan, add the shallots, lemon juice, soy sauce and coriander. Bring to a simmer, transfer to a small blender or food processor and blend to a fine texture. Keep warm.
• If the snapper is to be broiled in an oven, place the fillets skin side down on the broiler pan and place it about 4 inches from the heat. Leaving the door ajar, cook 3 to 4 minutes without turning the fish. Do not overcook. If the fish fillets are to be cooked on a hot grill, place them skin side up and cook about 2 1/2 minutes. Turn and cook skin side down for about 2 minutes more. Do not overcook. Pour the coriander butter over the fillets and serve immediately.

RED SNAPPER

Steps:

• Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
• Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
• Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.

BOILED RED SNAPPER (DOMI CHIM)

Steps:

• Remove scales from red snapper.
• Remove flesh from bones leaving two fish fillets and the skeletal bony piece.
• Cut flesh in 2" pieces.
• Slice each of these into thin pieces, salt and set aside.
• Squeeze out excess moisture from bean curd and mix well with finely chopped beef and seasoning listed above.
• Dip sliced fish in flour.
• Cut cucumber into thin matchstick lengths and sprinkle with salt.
• Press out the moisture and stir-fry in a little oil.
• Cut the carrot into matchstick lengths; add a little salt and stir-fry.
• Cool and slice into thin threads.
• Slice the mushrooms in thin shreds, salt over low heat until they turn green.
• Fry peeled gingko nuts in a little oil and salt over low heat until they turn green.
• Add fish sandwiches, then arrange prepared vegetable, egg strips and nuts attractively.

BOILED SPINACH

Steps:

• Place spinach in a large pot of boiling water.
• Cook 3-5 minutes .
• Then drain.
• Place in serving dish and sprinkle with salt and dot with butter.

SNAPPER LIVORNESE

Steps:

• SCore snapper skins in 1 inch crosshatch season both sides of fish with salt and pepper add olive oil to pan and cook skin side down for 4 to 5 minutes until skin is crisp turn fillets and cook on reverse side 3 minutes transfer to serving dish, keep covered reduce heat to medium add olive oil and garlic, saute 2 minutes add wine and reduce by half, about 2 minutes add tomatoes and parsley and simmer 2 minutes pour over fish and serve.

BOILED CRAWFISH BY CAJUNCRAWFISH.COM

Steps:

• If you have not already done so, drink a cold beer.
• After your beer, you would normally purge the crawfish.
• This is not necessary since our crawfish come pre-purged.
• Just rinse out the crawfish with fresh water and boil.
• If you want, use the time you saved by not purging the crawfish to have another beer.
• Drink another beer.
• Give one to a friend.
• Fill the large pot half full with fresh water, place on outdoor propane cooker, and start the fire.
• Place the lid on the pot and bring water to a boil.
• Add about 1 lb of Fruge's Original Seafood Boil to water.
• Let the boiling water mix it well for a minute or so.
• Time to drink another beer.
• Send sober friend to store for more beer.
• Drop in all 8 onions (halved), the potatoes and fresh garlic.
• Let this cook, keeping an eye on the potatoes (Check for doneness by stabbing with a sharp knife or fork. If it goes in easy, it is cooked. Hint: Do not over cook potatoes, slightly under cook them because they will continue to steam and cook in ice chest. You don't want to end up with mashed potatoes) When the potatoes are almost done, add the corn and mushrooms.
• After they have cooked, lower the fire on the burner and remove the basket.
• Place the vegetables in a small clean ice chest- don't close the lid- just place foil on top.
• Time to drink another beer.
• Turn the heat up on the burner.
• Add more spice to the water.
• (About 1. 5 lbs., save one half lb. of spice for later.) Take the lemons (halved) and squeeze the juice in the water.
• Then add the lemons to the water.
• When the water comes to a boil place the crawfish into the basket and put the basket in the pot.
• (Be careful- it's very hot!) Put the lid on the pot and enjoy another beer.
• When the water comes back to a boil- keep a very close eye on this part- let it boil for 4 minutes and turn off the fire.
• Let it soak for another 3 minutes and then remove.
• Kill the boil by adding cold water or ice, not much is needed maybe a gallon or so.
• Then let the crawfish soak.
• They will sink to the bottom and fill with spicy water (JUICES).
• Get an old table and place old newspapers on top.
• Dump the basket of crawfish on top of the newspaper and sprinkle with leftover spice.
• Dump the onions, potatoes, corn and garlic on top of the crawfish.
• Now it's time to really drink beer and eat.
• The vegetables are for those guests who cannot figure out how to peel the crawfish.
• At least they won't starve.
• Tips: To hold hot crawfish for a short time (1-2 hours), you can use a styrofoam ice chest.
• Most plastic chests will melt or warp.
• Use leftover spice to experiment.
• You can always add more to the ice chest.
• Sprinkle it on, stir it up and let it steam in chest for 10 minutes.
• Then test again.