Red Snapper Chowder Recipes

CRUMB-COATED RED SNAPPER

Steps:

• In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

30 BEST WAYS TO COOK SNAPPER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

RED SNAPPER CHOWDER

Steps:

• Cut leek crosswise into 1/2-inch slices and in a bowl soak in water to cover, agitating occasionally to dislodge any sand, 5 minutes. Lift leek out of water and drain in a colander.
• In a bowl toss snapper gently with salt and chill, covered.
• In a saucepan cook leek with salt to taste in oil over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add garlic, coriander, and cayenne and cook, stirring, 1 minute.
• Peel potato and cut into 3/4-inch cubes. To leek add potato, tomatoes with juice, the 1 1/4 cups water, orange juice, and bouillon cube, stirring and crushing tomatoes against side of pan, and simmer until potatoes are almost tender, about 10 minutes. Stir in snapper, parsley, zest, and salt to taste and cook until snapper is opaque, about 5 minutes.

CURRIED CARROT AND RED SNAPPER CHOWDER

Steps:

• Put the broth ingredients, except carrot juice, in a large pot. Add 6 quarts of cold water and bring to a boil over high heat. Lower the heat and simmer, until reduced to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth. Combine the carrot juice or grated carrots and 1 1/2 quarts of broth in a blender. Purée until liquefied. Strain. Set aside.
• Heat 1 teaspoon of the olive oil in a saucepan. Add the onion and garlic. Cook until soft, about 5 minutes. Add the curry powder and continue cooking for 3 minutes, stirring often. Add the carrot broth, 3 cups of celery root and 2 cups of the potatoes. Simmer for 15 minutes. Purée in a blender or food processor until smooth. Strain into a clean saucepan.
• Heat the remaining olive oil in a skillet. Fry the celery leaves until crisp. Drain on paper towels. Score the carrots lengthwise with a channel knife. Cut into very thin slices crosswise. Set aside in a bowl of ice water.
• Warm the soup over medium-low heat, but do not allow it to boil. Add the remaining celery root and potatoes. Simmer until tender, about 3 to 5 minutes. Add the fish and scored carrots. Season to taste with salt and pepper and simmer gently until the fish is cooked through, about 3 minutes. Ladle into 4 warmed soup bowls. Garnish with fried celery and serve.

SEAFOOD CHOWDER

Steps:

• Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
• In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

RED SNAPPER

Steps:

• Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
• Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
• Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.

BOOKBINDER RED SNAPPER SOUP

Steps:

• To make soup base, heat olive oil in a Dutch oven over medium heat; add carrots, celery, garlic, onion, red bell pepper, and green bell pepper; cook, stirring frequently, about 4 minutes.
• Stir in peppercorns, bay leaf, tomato paste, thyme, rosemary, and cilantro; cook 2 minutes and add 7 cups of the vegetable broth; heat to boil.
• Melt butter in a small saucepan; add flour and cornstarch, cook, stirring constantly, 4 to 5 minutes.
• Slowly whisk in remaining 1 cup broth until mixture is smooth; add mixture to soup base; cover and simmer over medium-low heat 20 minutes.
• Taste and adjust seasonings.
• Strain through a fine-mesh sieve or cheesecloth; discard solids and return broth to pot.
• To make snapper, heat water to boil in a medium-sized saucepan over medium-high heat; add onions and celery; blanch until soft, about 3 minutes.
• Remove with a slotted spoon and add to broth.
• Boil fish in the same water until cooked through.
• Remove fish from water; flake very finely with a fork.
• Stir snapper and sherry, if desired, into soup base; heat through.