PAN FRIED BLUE CORN COATED RED SNAPPER WITH GREEN CHILE AIOLI AND CREAMED KALE
Steps:
- Green Chile Aioli: Combine all ingredients in a blender and blend until smooth.
- Red Snapper: Season the eggs lightly with salt and pepper. Place the eggs, flour, and cornmeal in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge both sides lightly in the cornmeal and shake off any excess. Saute for 3 minutes on each side and drizzle with the red pepper sauce. Serve immediately, garnished with green chile aioli.
- Creamed Kale: Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.
RED SNAPPER STEW WITH AIOLI
Provided by Molly O'Neill
Categories dinner, project, main course
Time 30m
Yield 4 main-course servings
Number Of Ingredients 22
Steps:
- To make the aoli, combine the egg, yolk, garlic, salt, pepper and lemon juice in a blender. With the motor running, very slowly pour in the oils. Transfer to a bowl and refrigerate until ready to use.
- To make the soup, heat the oil in a large kettle set over medium heat and add the shallot, carrots and fennel. Cook, stirring, until the vegetables just begin to soften, 3 to 4 minutes. Add the stock, wine, piece of zest, thyme sprigs and bay leaf and bring to a boil. Lower to a simmer and cook 10 minutes. Add the tomatoes and simmer an additional 2 minutes.
- Remove the thyme sprigs, zest and bay leaf and add the snapper. Simmer 3 minutes. Add the shrimp and simmer another 3 minutes. Season to taste with salt and pepper. Transfer the soup to a large serving bowl, garnish with the grated zest, thyme leaves and 1/2 cup of the reserved chopped green fennel fronds. Serve immediately with aoli and toasted French bread on the side.
RED SNAPPER STEW
Stews so often have meat in them, but this attractive alternative only has fish. If you prefer the taste, use chicken broth instead of vegetable. Serve it as a soup or as a main course stew.
Provided by SJG3483
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook onion until tender, about 5 minutes.
- Stir in broth, carrots, rice, lemon juice, salt, dill, thyme, and pepper.
- Heat to boiling then reduce heat, cover, and simmer until rice in tender, about 20 minutes.
- If using them, add sprouts here.
- Heat again until boiling, reduce heat, and simmer uncovered for 5 minutes.
- Stir in fish and mushrooms.
- Simmer 5-8 minutes until fish flakes easily with a fork.
WHOLE ROASTED SNAPPER WITH ARTICHOKES AND AïOLI
Steps:
- Make aïoli:
- In blender, purée garlic, salt, cayenne pepper, and 2 teaspoons oil until smooth and creamy, about 2 minutes. Add yolks and lemon juice and blend until smooth. With motor running, very slowly add remaining 3/4 cups plus 2 tablespoons oil in thin, steady stream, blending until aïoli is thick, about 2 minutes. Refrigerate until ready to use.
- Roast fish:
- Position rack in center of oven; preheat to 400°F. Grease 13- by 9-inch roasting pan.
- In small saucepan over moderately high heat, combine garlic and 3 cups water and bring to boil. Drain and repeat process two more times. Set garlic aside.
- Make seasoning mixture:
- Whisk together olive oil, lemon juice, salt, pepper, and za'atar.
- Lay 1 fish on its side. Holding sharp paring knife at 30-degree angle from fish, cut 3 vertical 2 1/2-inch-long slits through skin and partially into flesh. Turn fish over and repeat in same manner. Repeat with other fish. Pat fish dry, then rub with seasoning mixture, being sure to tuck some into slits.
- Arrange tomato slices so they cover bottom of roasting pan. Lay fish on top and surround with thyme and rosemary. Roast, uncovered, 15 minutes.
- While fish is roasting, prep artichokes:
- Fill medium bowl with cold water. Squeeze juice from lemons into water; add squeezed lemons.
- Using serrated knife, cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until reaching pale yellow leaves with pale green tips. Cut off green tips. With sharp paring knife, trim dark-green fibrous parts from base and sides of artichoke. Halve artichoke lengthwise and use spoon to scoop out choke. Drop artichoke into lemon water. Trim remaining artichokes in same manner and keep in lemon water until ready to use.
- When fish has roasted 15 minutes, scatter garlic cloves across pan and continue to roast until fish is just cooked through, about 15 more minutes. Keep warm.
- While fish is roasting, cook artichokes:
- In 4-quart heavy pot over moderate heat, heat oil until thermometer registers 350°F. Fry artichokes in batches (returning oil to 350°F between batches) until golden brown, about 8-10 minutes. Transfer fried artichokes to paper towels to drain, and immediately season with sea salt. Keep warm.
- To serve:
- Transfer fish to large platter and surround with tomatoes. Scatter artichokes over, and serve aïoli alongside.
RED SNAPPER FOR TWO
This is a fast and easy recipe plus it's low fat and healthy. Add a tossed salad and some hard bread and you have a gourmet meal. Plus, the cook can plate the meal from the casserole dish, leaving only two cooking utensils to clean.-Joy Adcock, Amarillo, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, saute onion and garlic in oil for 1 minute. Stir in mushrooms and tomato; cook 3 minutes longer. Stir in the wine, salt, basil, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 7-11 minutes or until sauce is thickened. , Place fish in a greased 13-in. x 9-in. baking dish; top with sauce. Sprinkle with cheese. Bake, uncovered, at 400° for 12-18 minutes or until fish flakes easily with a fork. Sprinkle with parsley.
Nutrition Facts : Calories 297 calories, Fat 8g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 416mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 43g protein. Diabetic Exchanges
SAFFRON SEAFOOD SOUP WITH AIOLI
Provided by Moira Hodgson
Categories one pot, main course
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cut the fish fillets into inch-and-a-half pieces. Peel the shrimp; cut the scallops in half if they are large. Sprinkle the saffron threads into half a cup of water and set aside.
- Meanwhile, heat the olive oil in a heavy casserole or stock pot. Saute the onion, garlic, carrot and chopped celery stalk until soft and golden. Add the fish stock or clam juice to the vegetables with the saffron water and cook, uncovered, for 10 minutes.
- Add fish, scallops and shrimp and cook four to five minutes. Remove from heat, season with salt and pepper and sprinkle with parsley. Serve the stew in heated bowls, passing the bread and aioli separately.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 1488 milligrams, Sugar 2 grams, TransFat 0 grams
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