Steamed Red Snapper Or Other Fillets With Hard Cooked Egg Sauce Recipes

PLATE-STEAMED RED SNAPPER

Steps:

• Place a steaming rack in a large wok. Fill wok with water to 1 inch below the rack. Place a heatproof plate on rack, making sure plate doesn't touch sides of wok.
• Season fillets with salt and pepper. Coat lightly on both sides with sesame oil. Sprinkle flesh side with chopped cilantro.
• Place one fillet on the plate, skin side down. Sprinkle with some lemon grass or peel; sprinkle remainder around plate. Place second fillet, skin side up, on top of first.
• Scatter scallions, ginger, and mushrooms on top of and around fish. Drizzle with soy sauce and vinegar.
• Bring water to a boil, turn down to a steady simmer, and cover wok. Steam until the fish flakes at thickest part, 10 to 15 minutes. Serve directly from plate.

STEAMED FISH FILLETS WITH HARD-COOKED EGG SAUCE

Steps:

• Put eggs in small pot, cover with water and place on stove over high heat. When water boils, cover, turn off heat, and set a timer for 10 minutes. Meanwhile, set up steamer with at least an inch or two of water on bottom and a tight-fitting lid; bring to boil. When eggs are done, cool under cold running water, peel and chop.
• Season fish with salt and pepper and set in steamer above boiling water. Fish will cook through in 5 to 10 minutes (longer if steamer is very crowded). Fish is done when a thin-bladed knife inserted into thickest part meets little resistance.
• While fish is steaming, put butter in small saucepan and turn heat to medium. When its foam subsides and it begins to turn brown, add the chopped eggs and some salt and pepper, along with about 1/4 cup stock. Add cream or a little more stock and bring to boil, stirring, until thoroughly blended and slightly thick; taste and adjust seasoning. When the fish is done, lay it on a plate and spoon sauce over it. Garnish and serve.

PAN SEARED RED SNAPPER

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

QUICK STEAMED RED SNAPPER (SEAFOOD)

Steps:

• Combine soy sauce, sugar, ginger, garlic, pepper and salt.
• Arrange fish on steaming rack.
• Brush fish with soy-ginger mixture.
• Place rack over boiling water.
• Cover.
• Steam 10 minutes or until fish flakes when tested with a fork.
• Brush occasionally with soy-ginger mixture.

RED SNAPPER FRANçAISE WITH BUTTER AND LEMON SAUCE

Steps:

• Season the fish with salt and pepper. Put the 1/2 cup flour in a shallow dish. Put the egg substitute in another shallow dish. Dredge the fillets in the flour, shaking off any excess. Then coat the fillets in the egg substitute and let them sit in the substitute until ready to add to the pan.
• Heat 2 large nonstick sauté pans over medium heat. When the pans are hot, spray them with cooking spray and add 2 fillets to each pan. Cook until the fillets are golden brown and just cooked through, about 2 minutes per side. Transfer the fish to a serving platter, and tent it with foil to keep them warm.
• In one of the sauté pans, melt the butter over high heat. Whisk the remaining 2 tablespoons flour into the butter. Add the lemon juice and chicken broth, and bring the sauce to a boil. Reduce the heat to low and simmer, whisking constantly, until the sauce thickens, about 2 minutes.
• Stir in the parsley, and season the sauce with salt and pepper to taste, if desired. Spoon the sauce over the fish, and serve.
• Fat: 36g (before), 8.6g (after)
• Calories: 611 (before), 232 (after)
• Protein: 29g
• Carbohydrates: 11g
• Cholesterol: 57mg
• Fiber: 2g
• Sodium: 396mg