Snapper With Orange Chipotle Vinaigrette Recipes

RED SNAPPER A L' ORANGE

Steps:

• Combine salt, pepper, juice, rind, and oil.
• Place fish in single layer in an oiled oven ready dish.
• Pour sauce on top.
• Sprinkle with nutmeg.
• Bake at 350 for 20-30 minutes or until fish is cooked.

HEINZ 57 VINAIGRETTE

Steps:

• In a medium bowl, whisk together oil, Heinz 57®, Vinegar, Worcestershire Sauce and sugar. Season with salt and pepper to taste if desired. Stir in chives. Cover and allow to rest at room temperature for 30 to 60 minutes before serving. Serve with your favorite salad greens.
• TIP: If preferred, place all ingredients in leak-proof jar or container, and shake vigorously until well mixed.
• * TIP: If desired, substitute Lea & Perrins® Roasted Garlic Worcestershire Sauce with Lea & Perrins® Worcestershire Sauce.

CARROTS WITH ORANGE-HAZELNUT VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F. Spread the hazelnuts out on a baking sheet and toast until golden, 8 to 10 minutes. Cool and slightly crush (the bottom of a measuring cup works well).
• Add the coriander to a small skillet and swirl over medium heat until toasted, about 2 minutes. Crack the coriander and add to a baking dish along with the hazelnuts, shallots, vinegar, honey, 1/2 teaspoon salt, the cayenne and the juice of 1 orange. Whisk in the olive oil in a slow and steady stream. Set aside.
• Fit a medium, shallow pot with a steamer insert and add about an inch of water. Bring to a simmer, add the carrots, cover and steam until just fork-tender, 10 to 12 minutes. Transfer to the baking dish, toss gently and allow the carrots to cool in the vinaigrette at room temperature.
• Segment the remaining orange and arrange the carrots on a serving platter, topped with the orange segments. Sprinkle with salt if desired. Serve.

SPINACH WITH MUSTARD VINAIGRETTE

Steps:

• In a small bowl whisk together all vinaigrette ingredients. Toss with spinach leaves.

GRILLED SNAPPER WITH ORANGES AND OLIVES

Steps:

• Squeeze two of the oranges and reserve juice. Take the other two, cut into supremes, and reserve. In a small heavy saucepan, cook the butter over medium heat until it foams, the foam then subsides, and the butter begins to brown and smell toasty. Add the reserved orange juice, the lemon juice, wine, sugar, and half the salt and pepper. Boil the mixture until well reduced, 15 to 20 minutes. Stir in the orange sections and olives and reserve in a warm place.
• Heat grill to high. With a very sharp knife, score the skin side of each snapper fillet. The cut should pierce the skin but not the flesh. Brush or rub the fish with the olive oil and season evenly with remaining salt and pepper. Brush the grill well, wipe with an oiled paper towel, and place the fish fillets on the grill skin side down. Grill 34 minutes on the skin side, until skin is crispy and a 1/2-inch margin of opaque flesh has formed all around the edges of the fillet. Flip fish and cook one minute on flesh side. Remove from grill and place on plates, skin side up. Stir parsley into warm sauce and taste for seasoning. Spoon sauce over fish fillets and serve.

ORANGE-CHIPOTLE SHRIMP

Steps:

• In a zip-top bag, combine one-third of the garlic, the olive oil, a large pinch of salt and pepper, and the shrimp. Marinate for 1 hour in the refrigerator.
• Meanwhile, add the remaining garlic, the orange juice and chipotle to a saucepot over medium heat. Bring to a boil and cook until reduced to a thin glaze, 10 to 13 minutes. Remove from the heat and let cool slightly.
• Heat a grill pan over medium-high heat. Remove the shrimp from the marinade, letting the excess drip back into the bag; discard the marinade. Place the shrimp on the hot grill pan and cook until opaque on both sides and grill marks appear, about 2 minutes per side.
• Remove the shrimp to a bowl, add the orange glaze, cilantro and lime juice, and toss to coat. Transfer to a serving platter and serve with baguette slices.

GRILLED LOBSTER WITH ORANGE CHIPOTLE VINAIGRETTE

Steps:

• Bring a large kettle (at least 8-quart capacity) three fourths full of water to a boil for lobsters.
• In a blender blend zest, orange juice, vinegar, chipotles in adobo, salt, and sugar until chipotles are chopped fine. With motor running add oil in a slow stream. Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered. Bring vinaigrette to room temperature before serving.
• In boiling water partially cook lobsters, 2 at a time, over high heat 3 minutes and transfer with tongs to a colander to drain and cool. (Make sure water returns to a full boil before adding each batch of lobsters.)
• When lobsters are cool enough to handle, remove tails and claws and discard bodies. With kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired. Lobsters may be prepared up to this point 1 day ahead and chilled, covered.
• Prepare grill.
• Grill claws, in batches if necessary, on a rack set 5 to 6 inches over glowing coals, turning occasionally, until liquid bubbles at open end, 5 to 7 minutes, and transfer to a platter.
• Stir basil leaves into vinaigrette and reserve 1 1/4 cup in a small pitcher. Brush meat in lobster tails with some vinaigrette. Grill tails, meat side down, in batches if necessary, 3 minutes. Turn tails meat side up, brushing with more vinaigrette, and grill until juices are bubbling and meat is plump and opaque, 3 to 5 minutes. Transfer tails to platter. Lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered.
• Serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs.

RED SNAPPER WITH CITRUS VINAIGRETTE

Steps:

• Make vinaigrette:
• Whisk together passion-fruit purée, citrus juices, and vinegar. Add oil in a slow stream, whisking until emulsified. Stir in remaining vinaigrette ingredients and season with salt and pepper.
• Make squash purée and fry fish:
• Steam squash in a steamer over boiling water, covered, until tender, about 10 minutes. Purée with butter in a food processor and add cayenne and salt to taste. Keep warm, covered.
• Pat fish dry and make 3 diagonal slashes through skin of each fillet. Season with salt and pepper. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then fry 3 fillets, skin sides down, until golden, about 3 minutes. Turn and fry about 1 minute more, or until just cooked through. Transfer to a platter and fry remaining 3 fillets in same manner. Serve fish, skin sides up, on a bed of squash pur)e and drizzle with vinaigrette.

PANFRIED RED SNAPPER WITH CHIPOTLE BUTTER

Steps:

• Mash together butter, chipotles to taste, adobo sauce, and salt with a fork until blended.
• Pat fish dry and cut each fillet in half crosswise, then season with salt and pepper. Spread flour on a plate and dredge fish, knocking off excess.
• Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then panfry fish, skin sides up first, in batches, turning over once, until browned and just cooked through, 4 to 6 minutes. Transfer as cooked with a slotted spatula to plates and add more oil to skillet as needed. Top fish with dollops of chipotle butter.