Chili Pepper Red Snapper With Cajun Cream Sauce Recipes

CAJUN RED SNAPPER

Steps:

• On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
• In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
• Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.

GRILLED RED SNAPPER WITH CAJUN CREAM SAUCE

Steps:

• Set up Weber grill with a charcoal Vortex for indirect cooking at high temp (any grill can be used with indirect cooking method but cooking times may vary). Open the top and bottom vents 100% for air flow.
• Drizzle Olive Oil (2 tablespoon) over the skin side of each Red Snapper Fillet (4) to prevent the fish from sticking during cooking. Lightly drizzle the flesh side of each filet and coat with Cajun Seasoning (2 ounce).
• While the grill is coming up to temp, prepare the cajun cream sauce. Heat Butter (30 gram) in a small sauce pan over medium heat. Add Garlic (3 clove) and Fresh Parsley (1 teaspoon) and sauté for 1-2 minutes. Pour in White Wine (1/4 cup) and reduce for 3-4 minutes.
• Add Heavy Cream (1 cup) and Cajun Seasoning (1 tablespoon). Whisk to combine and reduce for 8-10 minutes stirring often until sauce thickens slightly. Add zest from the Lemon (1/2 teaspoon), squeeze in Lemon Wedge (1), and add the Grated Parmesan Cheese (2 tablespoon). Remove from heat and rest until ready to serve over fish.
• Place each filet on the outer edges of the cooking grate away from the vortex. Cook approximately 10-12 minutes or until the filets easily flake. For added smoke flavor I place a chunk of cherry smokerwood.com directly over the vortex, it will begin to smolder and give off a light smoke.
• During the last few minutes of grilling melt Butter (2 tablespoon) in a small sauté pan. Place the Lump Crab Meat (8 ounce) into the pan and warm for 1-2 minutes tossing gently in the butter.
• Carefully remove each snapper filet form the grill and transfer to a platter. Top each filet with lump crab meat and drizzle with warm cajun cream sauce garnished with a Lemon Wedge (to taste). This dish is great served over grilled Asparagus or steamed rice.

FRIED WHOLE RED SNAPPER WITH SPICY CHILE SAUCE

Steps:

• Mix the fish sauce, water, chile garlic sauce, the lime juice, and sugar together in a small pan and bring to a boil.
• Fill a large heavy saute pan with 1-inch of oil and heat for 5 minutes until hot, but not smoking.
• Make 2 diagonal cuts on each side of the fish for ease of cooking. Salt, pepper, and flour both sides of the fish. Fish should be dry, as to not splatter oil when frying. Lower fish into oil, the oil should bubble vigorously. Cook 4 minutes on each side until golden brown. Check cuts on fish for doneness.
• When fish is almost cooked, heat up sauce and stir in cornstarch mixture while sauce is boiling. Sauce should be slightly thick, but not lumpy. Remove fish from oil and slightly dry with paper towels. Add scallions to the sauce and pour over fish to cover. Serve with steamed rice.

CHILI PEPPER RED SNAPPER WITH CAJUN CREAM SAUCE

Steps:

• Lightly dust filets with Cajun seasoning. Bake on a sheet pan with a little white wine and butter at 350 for approx. 8 min. or until done. Cream Sauce: Place garlic, shallto and wine in saucepan over high heat; reduce by half. Reduce heat to a slow simmer; add Cajun seasoning, bay leaf, cream and Tabasco; let simmer for 10 min. Stir in cornstarch/water mixture and lemon juice; simmer for 10 min. more. Serve snapper on rice and spoon sauce over fish.

BRONZED RED SNAPPER WITH LIME CHIPOTLE CREAM SAUCE

Steps:

• For the crepe batter: Whisk together the egg and cream in a small bowl and set aside.
• For the seasoned flour: Whisk together the all-purpose flour, granulated garlic, white pepper, black pepper and ranch dressing mix in a shallow bowl and set aside.
• For the bronzing flour: Whisk together the blackfish seasoning, sugar and yellow flour in a shallow bowl and set aside.
• For the snapper: Dredge the fish through the crepe batter and then place immediately into the seasoned flour and cover generously on all sides. Set aside or in the fridge while the cream sauce is prepared.
• For the lime chipotle cream sauce: Make a roux: Melt 2 tablespoons of the butter in a skillet or saute pan over medium heat. Add the all-purpose flour and cook, stirring with a whisk constantly until the consistency of batter and there are no lumps, about 5 minutes. Let the mixture reach a simmer. Stir occasionally until the roux is brown and smooth, up to 20 minutes. Remove from the heat and set aside.
• Melt the remaining tablespoon of butter in a saucepan over medium heat. Add the shallots and garlic and cook until translucent. Add the wine and bring to a boil. Stir in the chipotles, adobo sauce and lime juice. Reduce the heat to medium-low. Add the cream, chicken base and hot sauce and simmer until reduced by one-third. Thicken with the roux a little bit at a time, making sure to whisk it in so it doesn't clump, until desired consistency is reached. Finish with salt and pepper.
• To finish the snapper: Heat a saute pan on medium heat. Lightly dust the snapper filet with the bronzing flour. Add 1 tablespoon of butter to the hot pan. Cook the filet until crispy golden brown, 3 to 4 minutes per each side. Finish with some lime chipotle cream sauce and the diced green onions. Reserve the remaining lime chipotle sauce for another use.

CAJUN RED SNAPPER

Steps:

• On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
• In a small saucepan, over medium heat, melt butter or margarine with oil.
• Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture.
• Coat both sides of the filets with the seasoning-mixture.
• Heat a large cast-iron skillet over high heat until a drop of water sizzles on it.
• Drizzle half of the remaining butter-oil mixture on one side of fish fillets.
• Place fillets butter side down in pan.
• Cook over a high heat until the fish is deeply browned, about 5 minutes.
• Drizzle remaining butter-mixture over the fish and flip the fish over.
• Cook until fish is browned and flakes when tested with a fork, about 5 minutes more.
• Season to taste with salt.

RED PEPPER CREAM SAUCE

Steps:

• Combine the bell peppers and heavy cream in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the paprika, lemon juice, salt, white pepper, and cayenne pepper.
• Pour the sauce into a blender. Hold the lid firmly with a towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.

RED SNAPPER WITH SWEET PEPPER AND GARLIC SAUCE

Steps:

• Heat the oil in a large, nonstick skillet. Season the snapper with salt and pepper and add to the skillet. Cook for 2 minutes on each side. Pour tapenade sauce over fish, cover and cook for 5 minutes. Divide among 4 plates, spoon with the sauce, sprinkle with parsley and serve immediately.

RED SNAPPER WITH SWEET AND HOT PEPPER SAUCE

Steps:

• Heat one tablespoon of the oil in a heavy saucepan. Add the red peppers, green chili and onion and saute over low heat until soft, but not brown. Stir in the garlic, cook a few seconds longer, then add the water. Allow to simmer about 20 minutes, until the peppers are very tender.
• Meanwhile, preheat a grill or broiler and oil the rack. Mix the lime juice with two tablespoons of the olive oil and brush over the fish. Allow to marinate until ready to cook the fish.
• When the peppers are tender, puree the contents of the saucepan in a food processor or blender. Season with the paprika and to taste with salt and pepper. Stir the last tablespoon of the olive oil. Return to saucepan and simmer, then cover to keep warm.
• To grill the fish, place the fish on the grill skin side up. Cook about six minutes, until the fish is lightly seared. Using a large spatula, turn the fish, cook very briefly on the other side, then transfer to warm plates. To broil the fish, broil it skin side down until the fish is cooked through and lightly seared, six to eight minutes. Do not turn it. Transfer the fish to a warm plate.
• To serve, spoon some of the pepper sauce over and around the fish and garnish with coriander.