Jacques Imos Blackened Gulf Fish Recipes

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CRISPY WHOLE GULF FISH



Crispy Whole Gulf Fish image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 26

3 roasted red peppers, peeled and seeded
2 pounds roasted Roma tomatoes, skinned and seeded
1 bulb garlic, roasted
1 jar guava paste
1/2 white onion, chopped
2 cups sugar
2 cups white vinegar
1/2 tablespoon crushed red pepper
1/2 teaspoon kosher salt
1 cup thinly sliced sweet red or Vidalia onions
2 tablespoons olive oil
2 tablespoons brown sugar, light or dark
2 teaspoons cane vinegar
Salt and pepper
1 1/2 pounds baby red potatoes
1/2 cup seafood boil seasoning
1 tablespoon unsalted butter or olive oil
2 teaspoons minced garlic
8 ounces mild baby braising greens or leaf spinach
1 teaspoon cane vinegar
Four 1 1/4- to 1 1/2-pound whole snapper
8 cups canola or fryer oil
Creole seasoning
Salt and pepper
8 cups seasoned seafood breading
Fresh chopped herbs, for garnish

Steps:

  • For the ketchup: To a small saucepot add the peppers, tomatoes, garlic, guava paste, onions, sugar, vinegar, crushed red pepper and salt. Simmer until the liquid begins to thicken to a hot syrup consistency. Add to a counter-top blender or use an immersion blender and puree.
  • For the onions: You can make these on a grill over open flame with a perforated pan. You can also make them in a saute pan. To make over a grill, toss the sliced onions in a bowl with oil, sugar, vinegar and some salt and pepper. Allow to marinate for about 20 minutes. Pour into a perforated pan and place directly on the grill over the flame. Stir constantly until all the onions are cooked and golden brown. To make in a saute pan, add the oil to a hot pan and then add the onion. Stir occasionally to allow the onions to caramelize, then deglaze with the cane vinegar. Remove from the heat and finish with the brown sugar and some salt and pepper. Let cool.
  • For the potatoes: Rinse and quarter the red potatoes. Season 8 cups water with the seafood boil spice and bring to a rapid boil. Add the potatoes and simmer for about 10 minutes. Remove from the water and let cool.
  • For the greens: In another shallow saute pan, add the butter and place over medium-high heat. When the butter is melted and sizzling, add the minced garlic. Let the garlic toast to a light golden brown, and then add the greens. Stir to coat the greens with the garlic. Add the cane vinegar. Season with salt and black pepper. Toss just to wilt the greens and remove from the heat.
  • For the fish: To clean the snapper, the first thing you want to do is scale and gut the fish. Then use a pair of scissors to remove the gills and all the fins from the outside of the fish. Cut an "X" on both sides of the snapper.
  • Place the vegetable oil in a shallow frying pan and place on medium heat. The oil should reach about 350 degrees F.
  • While the oil is heating, sprinkle both sides of the fish with the Creole seasoning and some salt and pepper. Then dredge in the seafood breading. Be careful not to bread too heavily. Bend the fish so it will look like it is swimming when it comes out the fryer. Cook the crab boiled potatoes in the oil with the fish until crisp and golden brown.
  • To serve, quickly heat the barbequed onions in the pan. Toss with the garlic wilted greens and crab boiled potatoes. Place the onions, greens and potatoes on the bottom of the plate and fish in the center of the plate and drizzle with the guava ketchup. Garnish with fresh herbs and serve hot.

SPICY WEST INDIES FISH



Spicy West Indies Fish image

Provided by Food Network

Categories     main-dish

Time 1h8m

Yield 8 servings

Number Of Ingredients 12

4 pounds snapper fillets
1 1/2 cups freshly squeezed lime juice
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon allspice
1 tablespoon ground ginger
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper
1 medium red onion, thinly sliced
Vegetable oil

Steps:

  • Soak the fish in lime juice for 30 minutes in a glass pan or non-corrosive dish. Remove the fish, reserving the juice. Combine the curry powder, cumin, paprika, allspice, ginger, salt, black pepper, and cayenne pepper in a small bowl and stir until well blended. Place each fish fillet on an individual sheet of aluminum foil. Coat each fillet with the spice mixture. Sprinkle a tablespoon of the lime juice over each piece of fish. Place a mound of onion on the top of each fillet. Wrap each fillet tightly in the foil.
  • Remove the rack from the grill and lightly oil it with vegetable oil where the fish will be placed. Make a fire in the grill and cook for 5 minutes. Turn the fish packets and cook for another 3 minutes. Open a packet to see if the fish is done. The flesh should be opaque and the skin should pull away from the flesh; flakiness is usually a sign of overcooking.

MOROCCAN BAKED FISH WITH ONIONS



Moroccan Baked Fish With Onions image

For fish with a spicy North African flavor, marinate firm-fleshed fillets for at least an hour in this traditional mixture of chopped green cilantro, olive oil, garlic, green chiles, paprika and lime juice. Then roast the fish on a bed of savory sliced onions stained yellow with turmeric and seasoned with preserved lemon and olives. Serve with steamed rice or roasted potatoes, and slices of ripe tomato.

Provided by David Tanis

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

1 1/2 pounds grouper, halibut or snapper, cut in six 4-ounce portions of equal thickness
Salt and pepper
2 bunches cilantro
2 garlic cloves, smashed to a paste
1 serrano chile, very finely chopped, or to taste
1 teaspoon cumin seeds, toasted and coarsely ground
1 teaspoon coriander seeds, toasted and ground, plus 1/2 teaspoon whole seeds
2 tablespoons paprika
1/2 cup plus 2 tablespoons olive oil
3 tablespoons lime juice
2 tablespoons butter
3 large onions, sliced 1/4-inch thick (about 4 cups)
1/2 teaspoon turmeric
Pinch cayenne
1 preserved lemon, finely diced
1 cup green or black olives, with pits

Steps:

  • Season fish fillets lightly with salt and pepper and set aside. Wash cilantro and pat dry. Reserve a few cilantro sprigs for garnish, then roughly chop leaves and tender stems and put in a medium bowl. Add 1/2 teaspoon salt, the garlic, the chile, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, the paprika, 1/2 cup olive oil and the lime juice. Stir mixture together.
  • Pour cilantro sauce over fish fillets, reserving 4 tablespoons of the sauce for serving. Coat both sides of fish with the mixture. Cover and leave at room temperature for 1 hour, or refrigerate for up to several hours.
  • Meanwhile, put butter and remaining 2 tablespoons olive oil in a wide skillet over high heat. Add sliced onions and season generously with salt and pepper. Add remaining ground cumin and ground coriander, 1/2 teaspoon whole coriander seeds, the turmeric and the cayenne. Stir to coat. When onions begin to soften, turn heat to medium. Continue cooking, stirring occasionally, for about 15 minutes, until onions are soft and begin to brown. Stir in preserved lemon and olives. Cool to room temperature. (The onions may be cooked in advance.)
  • Heat oven to 400 degrees. Spread onions in a low baking dish. Arrange marinated fish fillets over onions in a single layer. Bake on top rack until fish is just done, 10 to 15 minutes. To serve, smear a little reserved cilantro sauce over each fillet, and give each guest a large spoonful of the onions. Garnish with cilantro sprigs.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 23 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 770 milligrams, Sugar 6 grams, TransFat 0 grams

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