Pan Roasted Snapper With Crab Recipes

ROASTED SNAPPER, ISLAND EDITION

Steps:

• Preheat the oven to 450 degrees F with a large cast-iron skillet or small rimmed sheet pan (an aluminum quarter sheet pan is ideal) on the middle rack. Do this at least half an hour before cooking.
• Grind the allspice berries coarsely with a mortar and pestle. Add the garlic and grind to a chunky paste. Add the ginger and grind until broken up, then add the Scotch bonnet and grind to a paste.
• Stir in the thyme, half the lime zest, half the salt, and 1 tablespoon of the oil.
• Cut 5 diagonal, shallow gashes across each side of the fish from the head to the tail. Try not to cut more than 1/3 of an inch deep. The cuts should be diagonal from belly to back but also diagonally into the flesh...on the bias.
• Lightly lube the fish with oil. Sprinkle with the remaining half of the salt, being careful to salt the cavity as well.
• Smear the paste onto the fish with a spoon, working it into the gashes. Repeat on the second side.
• Carefully place the fish on the preheated pan and roast for 12 to 15 minutes or until the fish flakes with a fork.
• To remove, carefully work a metal spatula (a slotted "fish turner" is ideal) and carefully move to a cutting board or platter to serve with the lime wedges. Serving in pieces is virtually impossible so just let people eat directly off the board or platter.
• Consume...careful of the bones

PAN ROASTED SNAPPER WITH CRAB

Steps:

• To make the butter: whirl all ingredients in blender or food processor until smooth. Refrigerate until ready to use.
• Preheat oven to 450F; spray two large saute pans with cooking spray and place in oven to heat.
• Warm serving plates.
• Season fish with 1/2 teaspoon seasoning and dust the skin side with flour.
• Add 1/4 cup clarified butter to each saute pan.
• Place fish in hot butter, skin-side down and cook for a minute.
• Bake in oven for about eight minutes or until flesh flakes easily.
• Place a fillet on each serving plate; discard butter and return pans to high heat.
• Add 1/2 cup stock or clam juice to each pan and bring to a boil.
• Add half the tomato butter to each pan and heat until butter is nearly melted.
• Add 3/4 cup of crab meat to each pan and cook until heated through.
• To serve: Divide the crab meat and sauce evenly over the top of each piece of fish.
• Serve immediately.

PAN SEARED RED SNAPPER

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

FAMOUS ROAST GARLIC CRAB

Steps:

• Cleaning dungeness crab:
• Holding the body backside up, place your right thumb in the joint between the upper and lower shell on the side opposite the mouth. Your palm will be stretched across the top of the shell. Hold the bottom of the crab in your opposite hand. Force your thumb in and pull up and back to your right until shell snaps off. Pour any juices in the shell into a small bowl. Cut the body into quarters with a large knife. Twist the legs off the body. Crack lightly in several places with a nutcracker and set aside.
• Heat the olive oil in a very large ovenproof saute pan over medium-high heat until hot. (You may need 2 pans.) Add the crab and garlic, and toss well. Saute for about 10 minutes. Season, to taste, with salt and pepper and mix in lemon juice. Saute for another 5 minutes, then add parsley. After another 1 or 2 minutes, remove the crab and serve in the newspaper lined cans.