GRILLED SNAPPER SANDWICH WITH PICKLED VEGETABLES
Our grilled fish sandwiches are a simple twist on the Vietnamese banh mi.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Yield Makes 4
Number Of Ingredients 12
Steps:
- Toss carrots, cucumber, radishes, vinegar, sugar, and 1/2 teaspoon salt in a bowl. Mix mayonnaise and Sriracha in another bowl.
- Preheat grill to medium-high. Brush fish with oil; season with salt and pepper. Brush grates with oil. Grill fish until bottom edges turn opaque, about 3 minutes. Flip with 2 large spatulas and cook until opaque in center, about 3 minutes. Remove from grill; cut each fillet in half crosswise. Meanwhile, grill rolls until lightly marked.
- Spread mayonnaise mixture on all roll halves. Layer fish and pickled vegetables on bottom halves; drizzle with pickling liquid and top with cilantro. Serve immediately, with more Sriracha.
GRILLED RED SNAPPER WITH ROASTED EGGPLANT AND PEPPERS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare an outdoor barbecue grill with good charcoal briquets or wood chips stacked against one side of the grill and let them burn until ash white. Brush the grill lightly with olive oil, then brush the eggplant and peppers lightly with the oil. Place them skin-side down on the opposite side of the grill -- not over direct heat. Roast 4 to 5 minutes on each side, until well grilled and cooked. Remove to a warm platter and reserve while grilling the fish.
- Brush the outside of each fish with olive oil. Fill the cavity of each fish with 2 sprigs of rosemary. Rub the garlic on the outside of the fish. Season with salt and pepper, and grill the fish in the same indirect manner 8 to 10 minutes on each side.
- Meanwhile, remove the leaves from the remaining 4 sprigs of rosemary. Discard the stems, coarsely chop the leaves and reserve.
- Remove the fish to second platter and cool 5 or 6 minutes. Because the fish has already been cooked, it can be filleted easily by running a sharp knife along the dorsal fin and lifting the fillet away from the bones using two forks to tease it free gently. Place the first fillet on a serving plate, turn over the fish, and repeat the filleting process for the second side.
- Serve 1 fish fillet to each person, accompanied with the grilled vegetables. Drizzle each serving with some of the remaining olive oil and sprinkle with the chopped rosemary. *If you substitute fillets for whole fish, keep in mind that they can be tricky to grill and that they cook in half the time.
RED SNAPPER COOKED EN PAPILLOTE WITH JULIENNED VEGETABLES
Steps:
- On the thickest part of each side of the snappers, cut a 1/2-inch-thick incision along its length. Season the snappers inside and out with salt and pepper and tuck 3 tarragon sprigs inside each fish's body cavity.
- Cut 6 pieces of aluminum foil, each large enough to completely enclose each fish. Preheat the oven to 450 degrees F.
- Arrange half of the julienned vegetables in beds in the center of each piece of foil and place a fish on top. Drizzle the fish generously with olive oil. Arrange the remaining vegetables on top, then cover with lemon slices and the remaining herbs.
- Close the foil around each fish, double pleating the edges together to form airtight packages. Place the packages on a baking sheet and bake them until they have puffed up like balloons, about 15 minutes.
- Serve each foil package on a dinner plate. Let each guest carefully open the package to eat the fish, easing the fillets off the bone along the top incision and then pulling out the spine and ribs in a single piece.
RED SNAPPER AND EGGPLANT WITH RED BELL PEPPER SAUCE
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a large skillet heat oil over moderately high heat until hot but not smoking and cook peppers and garlic, stirring, 10 minutes, or until peppers are tender. Transfer pepper mixture to a blender and blend with lemon juice until smooth. Season sauce with salt and pepper and keep warm.
- Preheat broiler and light brush a small shallow baking pan with oil.
- Cut four 1/4-inch-thick lengthwise slices from eggplant, reserving remainder for another use. Rinse fish fillets and pat dry. Season fillets with salt and pepper and arrange, skinned side down, in prepared pan. Sprinkle each fillet with 1/2 tablespoon mint. Arrange 2 eggplant slices on each fillet, covering mint completely and overlapping eggplant slices slightly, and brush them lightly with oil. Broil fillets about 4 inches from heat until fillets are just cooked through and eggplant is golden, about 5 minutes.
- Divide sauce between 2 plates and arrange fillets, brushed with pan juices, on top sauce. Garnish with additional mint.
RED SNAPPER WITH EGGPLANT AND TOMATO
Provided by Joan Nathan
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large saucepan, place 1 tablespoon of the olive oil and the onion, cover the pan, and sweat the onion for about 10 minutes. Then, add the tomatoes, thyme, bay leaf, garlic, 1 tablespoon of the vinegar, the honey and 1 additional tablespoon of the oil. Simmer, uncovered, over medium heat for 15 minutes, until much of the liquid has evaporated. Discard the bay leaf, and season to taste with salt and pepper. Puree in a food processor, and then put through a fine sieve.
- Heat 2 more tablespoons of the oil in a large nonstick pan, and fry the eggplant until the rounds are golden brown on both sides. Repeat until all the eggplant has been cooked, adding more oil, if needed, for each new batch. Drain on paper towels; season with salt and pepper.
- Add the remaining tablespoon of vinegar to the pan, and stir for 1 minute over high heat to deglaze the pan. Spoon the liquid over the eggplant.
- Clean the nonstick pan. Working very carefully with the fish fillets, salt and pepper them on both sides. Place the fillets in the pan, and over medium heat fry them for 2 to 3 minutes on each side in the remaining 2 tablespoons of oil.
- For each serving, place the tomato sauce in the middle of the plate, top with several rounds of the eggplant and then, carefully, with 2 fish fillets, skin side up. Serve warm.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 18 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 1004 milligrams, Sugar 10 grams
More about "pickled red snapper with eggplant and melon recipes"
SNAPPER PICKLED RECIPES | RECIPEBRIDGE RECIPE SEARCH
Web Snapper Pickled Recipes containing ingredients anchovy, anchovy fillets, bacon, basil, bay leaf, bay leaves, black peppercorns, butter, canola oil, capers, cher ... Pickled Red …
From recipebridge.com
From recipebridge.com
See details
OPEN-FACE EGGPLANT SANDWICHES WITH RICOTTA AND PICKLED ONIONS
Web Aug 31, 2020 Pour over eggplant, toss gently to coat, and set aside. Step 4 Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 6–8 minutes.
From bonappetit.com
From bonappetit.com
See details
PICKLED EGGPLANT - GARLIC, CHERRY PEPPERS, PARSLEY
Web Sep 3, 2019 Mince 2 cloves of garlic, a 1/4 cup of cherry peppers and a 1/4 cup of fresh parsley. Bring a large pot to boil with 2 cups of water and 1 cup white vinegar. After the eggplant has released its water, rinse the salt off …
From sipandfeast.com
From sipandfeast.com
See details
ITALIAN PICKLED EGGPLANT RECIPE: STEP BY STEP - SHE …
Web Sep 15, 2023 Step 1: Preparing the Eggplants Peel the Eggplants: Rinse 4 medium Italian globe eggplants under cool running water.
From shelovesbiscotti.com
From shelovesbiscotti.com
See details
SEARED SNAPPER & EGGPLANT CAPONATA RECIPE | BLACK …
Web May 12, 2021 Salt and pepper the snapper on a separate plate and place in the pan SKIN SIDE DOWN. Cook for 3 minutes and allow golden crust for form. Flip fish and place in over for 5 minutes. In a separate pan, toss in …
From blackrestaurantweeks.com
From blackrestaurantweeks.com
See details
ITALIAN PICKLED EGGPLANT - MANGIA BEDDA
Web Sep 12, 2020 Drain the eggplant in a large colander. Place the colander over a bowl and once again, place a plate over the eggplant and weigh it down with your heavy object. This is to squeeze out as much of the …
From mangiabedda.com
From mangiabedda.com
See details
12 RED SNAPPER FILLET RECIPES THAT ARE OFF THE HOOK!
Web Aug 11, 2023 3. Red Snapper The red snapper fillet recipe is a simple and flavorful way to prepare this beautiful fish. The fillet is scored and seasoned with a blend of herbs, …
From dinewithdrinks.com
From dinewithdrinks.com
See details
PICKLED EGGPLANT (MELANZANE) | SBS FOOD
Web Discard brine and squeeze excess moisture from eggplant. Return eggplant to container with sliced capsicum for colour. If desired, celery, fennel and any other hard vegetable, …
From sbs.com.au
From sbs.com.au
See details
PICKLED RED SNAPPER WITH EGGPLANT AND MELON RECIPES
Web 4 (4 to 6-ounce) skin-on red snapper fillets: 2 1/2 tablespoons paprika: 2 tablespoons salt: 2 tablespoons garlic powder: 1 tablespoon black pepper: 1 tablespoon onion powder: 1 …
From tfrecipes.com
From tfrecipes.com
See details
MEDITERRANEAN-STYLE BAKED RED SNAPPER | HOW TO …
Web Jan 17, 2021 Preheat oven to 350°F. Place the fillets, skin side down, in a baking dish. Season the tops of each fillet with a sprinkling of salt and pepper. In a small bowl or measuring cup, stir together 2 tbsp of the oil …
From howtofeedaloon.com
From howtofeedaloon.com
See details
WILLIAM CURTIS ON INSTAGRAM: "SOME PHOTOS FROM THE GARDE …
Web 19 likes, 4 comments - chefwill2024 on July 24, 2023: "Some photos from the garde manger line! Our first dish is an eggplant terrine, it’s thinly slic..."
From instagram.com
From instagram.com
See details
PICKLED RED SNAPPER WITH EGGPLANT AND MELON - PINTEREST
Web Mar 23, 2015 - Pickled Red Snapper with Eggplant and Melon. Mar 23, 2015 - Pickled Red Snapper with Eggplant and Melon. Pinterest. Today. Watch. Explore. When …
From pinterest.com
From pinterest.com
See details
PICKLED RED SNAPPER WITH EGGPLANT AND MELON | RECIPE - PINTEREST
Web Mar 6, 2014 - Pickled Red Snapper with Eggplant and Melon
From pinterest.com
From pinterest.com
See details
PICKLED RED SNAPPER WITH EGGPLANT AND MELON | BOTTOMLESS BITES
Web Ingredients. 1 1/2 pounds red snapper fillets, skinned; 1 bay leaf; 1 cup water; 1 cup white-wine vinegar; 1 fresh lemongrass stalk, bottom 6 inches only, thinly sliced (about 1/4 cup)
From 192.241.217.14
From 192.241.217.14
See details
RECIPE: EASY PICKLED MELON | WHOLE FOODS MARKET
Web In a small saucepan, combine all ingredients and bring to a boil. Reduce heat to medium and simmer gently until liquid is released and thickened, and melon is translucent and very tender, 10 to 15 minutes. Set aside to …
From wholefoodsmarket.com
From wholefoodsmarket.com
See details
ITALIAN PICKLED EGGPLANT RECIPE - AN ITALIAN IN MY KITCHEN
Web Aug 17, 2020 How to make it Peel and thinly slice the eggplant, do them one at a time, after you have done one, place the cut eggplant in a glass bowl and toss with 1 …
From anitalianinmykitchen.com
From anitalianinmykitchen.com
See details
PICKLED RED SNAPPER WITH EGGPLANT AND MELON - PINTEREST
Web Mar 23, 2015 - Pickled Red Snapper with Eggplant and Melon
From pinterest.com
From pinterest.com
See details
BEST PICKLED RED SNAPPER WITH EGGPLANT AND MELON RECIPES
Web Steps: In a large saucepan, place 1 tablespoon of the olive oil and the onion, cover the pan, and sweat the onion for about 10 minutes. Then, add the tomatoes, thyme, bay leaf, …
From alicerecipes.com
From alicerecipes.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love