Sesame Crusted Red Snapper With Ginger Dressed Snappy Veggies And Curry Couscous With Almonds Recipes

SESAME-CRUSTED RED SNAPPER WITH GINGER-DRESSED SNAPPY VEGGIES

Steps:

• In a salad bowl combine the ginger, jalapeño, vinegar, salt, and pepper. In a slow steady stream, whisk in 3 tablespoons of the vegetable oil. Add the radishes, cucumber, and bell pepper and toss to coat. Let the veggies marinate at room temperature while you prepare the sesame-crusted snapper.
• With a sharp paring knife, score the skin side of the snapper fillets: Slash 3 1/8-inch-deep cuts across the width of the fish. Season both sides of the fish with salt and pepper. Sprinkle and then gently press the sesame seeds onto both sides of the fish. Heat a large nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil (twice around the pan). When the pan is hot, add the seasoned fish to the skillet skin side down. Sauté the snapper for 4 minutes, and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula. Flip the fillets and continue to cook on the second side for 3 minutes, or until the fish is cooked through and opaque. While the fish is cooking on the second side, finish off the ginger-dressed snappy veggies.
• To the marinating vegetables add the watercress, basil, and peanuts. Toss to combine.
• To serve, distribute the snappy veggies among four plates and top with the sesame-crusted snapper.

SNAPPY GINGERS

Steps:

• Special equipment: an electric mixer with paddle attachment
• Preheat the oven to 350 degrees F.
• Use an electric mixer to cream together the butter, sugar, and brown sugar until light and fluffy. Add the egg yolk and molasses and mix well.
• In a separate bowl, combine the flour, espresso, ginger, cinnamon, cloves, allspice, baking soda, and salt. Mix the dry ingredients into the butter mixture. (The dough will be quite soft.)
• Roll the dough into tight 1-inch round logs, wrap snugly in parchment paper or plastic wrap, and chill until firm (see Cook's Note*).
• Unwrap the dough and slice into 1/4-inch rounds. Pour some sugar into a shallow dish. Press the top of each cookie into the sugar and then place cookies sugar side up on a parchment paper-lined sheet pan about 2 inches apart. Bake for 12 to 15 minutes. Do not over bake; the cookies will become "snappy" once they have cooled completely. Transfer them to a wire cooling rack to cool for 5 minutes.

RED SNAPPER WITH SESAME GINGER MARINADE

Steps:

• Microwave sesame seeds on high about 1 minute.
• Mix oil, soy, vinegar, ginger, garlic& cayenne.
• Marinade filets in mixture 10-15 minutes .
• Arrange filets on plate with thick side out.
• Cover with plastic wrap and vent in two places.
• Microwave on high 4-5 minutes until thickest portion is just opaque.
• Let stand 5 minutes.
• Sprinkle with toasted sesame seeds.