Thai Snapper With Black Bean Basil Sauce Recipes

LAMB CHOPS WITH LEMON-BASIL SAUCE

Steps:

• In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.
• Preheat a large skillet over medium-high heat, for about 1 minute. Pat the chops dry and season on 1 side with salt and pepper. Add enough oil to lightly coat the surface of the pan. Working in batches if needed, add the chops seasoned side down to the pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes. Transfer to a platter and tent with foil to keep warm. Allow the chops to rest for 5 to 10 minutes.
• Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes. Swirl in 2 tablespoons of butter. Add the basil and olives and season. Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce. Arrange chops on a platter, pour sauce over shops and garnish with basil leaves.

CITRUS-POACHED SNAPPER WITH BLACK BEAN SALAD

Steps:

• In a large skillet with a lid combined all ingredients except snapper. Cover and bring to a simmer over medium-low heat.
• Once liquid comes to simmer a turn down heat to low and add snapper fillets and let poach for 8 minutes.
• Carefully remove the snapper from skillet.
• For the salad: In a large bowl, toss together all ingredients. Serve immediately with snapper.

OVEN-STEAMED WHOLE SNAPPER WITH BLACK BEAN SAUCE

Steps:

• Preheat oven to 450°F.
• Rinse snappers and pat dry with paper towels. Cut 3 slashes about 1/2 inch deep on each side of fish and rub gingerroot, garlic, and salt to taste into slashes. Arrange fish in one layer in a 13- by 9-inch baking dish and drizzle on both sides with Sherry and soy sauce. Sprinkle mushrooms, carrots, scallions, and black beans over fish and cover dish tightly with foil.
• Bake fish in middle of oven 40 minutes, or until just cooked through. Gently push black bean mixture off fish. Transfer fish to platter with large metal spatulas and keep warm.
• Transfer black bean mixture and pan juices to a saucepan. In a small bowl stir together water and cornstarch and stir into black bean mixture. Simmer sauce 1 minute, or until thickened slightly, and pour over fish.
• Serve fish with rice.