FLORIDA SNAPPER WITH COUSCOUS
I adapted this recipe from food reference.com. I start preparing this by slicing the carrots, onion and pepper in one bowl and the snapper and tomatoes in another. This is one of our favorites. I prepare the snapper mixture in my electric fry pan.
Provided by dissjwine
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions,carrots and peppers in oil over med high heat for approximately 10 minute.
- Cut snapper into bite size pieces and add with tomato,salt, pepper,and basil.
- Stir well, reduce heat, cover and simmer 15 minutes.
- Prepare couscous by bringing broth, chilis, and garlic butter to a boil in a saucepan, add couscous, cover and remove from heat. Let stand 5 minute.
- Fluff couscous with fork and place on plates.
- Serve snapper mixture over couscous.
SESAME CRUSTED RED SNAPPER WITH GINGER DRESSED SNAPPY VEGGIES AND CURRY COUSCOUS WITH ALMONDS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a salad bowl, combine the ginger, jalapeno, vinegar, salt and pepper. In a slow steady steam, whisk in 3 tablespoons of vegetable oil. Add the radish, cucumber, yellow pepper and toss to coat. Let the veggies sit and marinate at room temperature while you prepare the sesame crusted snapper.
- Place a medium saucepan on the stove. Add the sliced almonds and toast over moderate heat then remove from pan and reserve. Return pan to stove top and add the chicken broth, 1 tablespoon of vegetable oil -- just eyeball it, curry powder and cinnamon. Raise heat and bring broth up to a boil. When it boils, add couscous to the pot and stir to combine. Cover the pot and turn off the heat and let the couscous stand until ready to serve.
- With a sharp paring knife, score the skin side of the snapper fillets by slashing 3, 1/8- inch thick cuts across the width of the fish. Season both sides of the fish with salt and pepper. Sprinkle and then gently press the sesame seeds onto both sides of the fish. Heat a nonstick large skillet over medium-high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Once the pan is hot, add the seasoned fish to the skillet skin side down. Saute the snapper for 4 minutes and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula. Flip the fillets and continue to cook on the second side for 3 minutes or until the fish is cooked through and opaque. While the fish is cooking on the second side, finish off the ginger dressed snappy veggies and prepare the couscous.
- To the marinating vegetables, add the watercress and basil. Toss to combine.
- Remove the lid on the couscous. Add scallions and toasted almonds and fluff couscous with a fork.
- To serve, distribute the snappy veggies between 4 plates and top with the sesame crusted snapper; serve the couscous alongside.
RED SNAPPER ON COUSCOUS WITH PEAS
Make and share this Red Snapper on Couscous With Peas recipe from Food.com.
Provided by cookiecutter _
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan heat the OJ over medium heat.
- Add onion and saute until wilted ( 3 - 5 minutes).
- Stir in peas, salt, cumin and curry powder and saute for 1 minute.
- Add water and bring to a boil.
- Stir in couscous, chickpeas, and lemon juice.
- Reduce heat to low.
- Arrange a single layer of the fish fillets on top of the couscous and dust with paprika.
- Cover and simmer until fish is opaque throughout and couscous has absorbed all liquid (about 10 minutes).
Nutrition Facts : Calories 434.7, Fat 3.5, SaturatedFat 0.7, Cholesterol 66.5, Sodium 349.7, Carbohydrate 51, Fiber 5.9, Sugar 3.5, Protein 47
FLORIDA RED SNAPPER
Make and share this Florida Red Snapper recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Very Low Carbs
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Thaw fillets if frozen.
- Cut fish into 6 portions.
- Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches.
- Combine onion, orange and lemon juice, ornage rind, and salt.
- Pour over fish; cover and place in refrigerator to marinate 30 minutes.
- Sprinkle fish with nutmeg and pepper.
- Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork.
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