CRISP RED SNAPPER AND SWEET WINTER STIR-FRY VEGETABLES
I often throw holiday parties with a casual theme. This dish was the centerpiece of a holiday-style Make Your Own Take-out gathering. You will never find anything like this delivered to your door in a brown paper sack, but if you do a little bit of chopping you'll be famous for many holidays to come. P.S. Don't wait for a holiday to make it.
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut off the ends of the beets and stand them upright on a cutting board. Peel each beet in strips, cutting it from top to bottom and turning the beet as you trim. Then slice the beets 1/2 inch thick and place the slices in a pot. Cover them with water, bring the water to a boil, and add salt. Cook the beets for 5 minutes, drain them, run them under cold water and pat them dry. Slice them into 1/2-inch-thick sticks.
- While the beets cook, score the skin of the fish fillets by making a few shallow parallel cuts. The skin will get crispy and delicious, and scoring it will keep it from curling. Season the snapper by sprinkling some salt and pepper and the coriander evenly over the flesh side of the fillets. Pour out the cornstarch in a shallow dish. Dust the fish on both sides with cornstarch. Discard the excess.
- Cover the bottom of one large nonstick skillet with a 1/8-inch layer of oil. Turn the heat on high. Add 2 tablespoons of oil to a second skillet and heat it to high as well.
- When the oil ripples in the first skillet, add the fish fillets and cook them for 3 to 4 minutes on each side, until they are crisp and firm.
- To the second hot skillet, while the snapper cooks, add the zucchini and stir-fry for 3 to 4 minutes, then add the beets, scallions, ginger, garlic, and red pepper flakes and cook them for a minute or two more. Add the duck sauce to the pan and heat through, glazing the veggies. Add the lime juice to the skillet and remove the skillet from the heat. Serve the fish over the veggies and pass the lime wedges at the table.
RED SNAPPER WITH VEGGIES
Bursting with crisp, flavorful veggies, you'll be amazed that this dish, submitted by Carolyn Zimmerman of Fairbury, Illinois, was made entirely in the microwave.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place the zucchini, carrot and onion in an 8-in. square dish coated with cooking spray. Cover and microwave on high for 2 minutes. , Brush 1 tablespoon stir-fry sauce over both sides of fillets. Spoon remaining sauce over vegetables; toss to coat. Place fish over vegetables. Cover and microwave on high 2-3 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 166 calories, Fat 2g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 857mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
STIR-FRIED SWISS CHARD AND RED PEPPERS
This is particularly beautiful if you can find rainbow chard, those multicolored bunches with red, white and yellow stems. Slice the chard crosswise in thin strips. If the pieces are too thick, they'll be tough.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, one pot, main course
Time 20m
Yield Serves three to four
Number Of Ingredients 14
Steps:
- In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two in the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the chard, and stir-fry for two minutes, until the leaves wilt. Add the red pepper and spring onion or red onion. Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender. Stir in the cilantro, and serve over cooked quinoa, rice or rice noodles.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 463 milligrams, Sugar 3 grams
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