RED SNAPPER ESCABECHE
- Season both sides of fillets with salt and pepper, and cut in half lengthwise. Heat 1 tablespoon of the olive oil in a large nonstick saute pan over medium-high heat. Add half the fish in one uncrowded layer. Cook for 2 1/2 minutes on each side, or until fish is crisp and brown around the edges but not cooked through. Transfer to a plate to cool. Heat another tablespoon oil, and repeat with remaining fillets.
- Add remaining tablespoon olive oil to the pan, and cook garlic over medium heat until it just begins to color. Add shallots and bay leaves, and cook until shallots are transparent, 4 to 5 minutes. Add peppers, and cook until slightly limp, 5 to 6 minutes more.
- Add vinegar and wine, and bring to a boil over high heat, then reduce heat, and simmer for a minute or two. Add the extra-virgin olive oil, peppercorns, cloves, and salt, and remove from heat.
- Place one layer of fish in the bottom of a large bowl, and spoon some of the marinade, shallots and peppers over it. Repeat until all are used up. Cover tightly, and refrigerate overnight.
- Bring a large pot of water to a boil. Blanch the string beans until bright green, but still crunchy, about 1 minute. Transfer beans to an ice bath to cool. Drain.
- Arrange greens and herbs on serving plate, and place fish with shallots and peppers on top. Remove cloves. Arrange beans loosely around fish. Drizzle some of the marinade over greens just before serving.
ESCABECHE OF RED SNAPPER
- In a large skillet heat 3 tablespoons of the oil over moderately high heat until it is hot, add the fillets, skin side down, and cook them for 4 minutes, or until the skin is very crisp. Turn the fillets and cook them for 2 minutes more.
- In another large skillet cook the onion in the remaining oil over moderately high heat, stirring, for 2 minutes. Add the fresh coriander, coriander seeds, saffron, green peppercorns, orange zest, garlic and bell peppers and cook the mixture, stirring occasionally, for 7 minutes. Add the wine and the orange and lemon juice and tomatoes and cook the mixture with the salt and pepper.
- Transfer the fish to a large glass or ceramic dish, cover it with the vegetable mixture and chill it, covered, overnight.
- Before serving, let the fish stand in a cool place for 1 1/2 hours. Garnish each serving with two of the steamed mussels, if desired.
This is a grilled version of a classic Filipino dish. Skin-on snapper is grilled and finished with julienned vegetables and a quick sweet and sour sauce that's filled with island flavors. If you're not a fan of snapper, feel free to substitute it with any white meaty fish.
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 13
- Preheat a grill to medium high. Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add the garlic and ginger and cook, stirring, until softened, about 2 minutes. Whisk in the vinegar, pineapple juice, fish sauce, brown sugar and ketchup. Bring to a steady simmer and cook until reduced by almost half, about 10 minutes.
- Meanwhile, combine the scallions and bell peppers in a medium bowl with the remaining 1 tablespoon vegetable oil. Season with salt and pepper and toss. Grill until well marked and tender, about 2 minutes per side for the scallions and 3 minutes per side for the peppers.
- Score the skin side of the snapper fillets, making a few small slashes. Pat dry. Brush both sides of the fillets with vegetable oil and season with salt and pepper. Lightly oil the grill grates. Grill the fish skin-side down, covered, until it's cooked around the edges, 3 to 4 minutes. Flip and cook through, 3 to 4 more minutes.
- Cut the scallions into 3-inch pieces and cut the peppers into 1/4-inch strips. Divide the vegetables and fish among plates. Pour some of the sauce on top and serve the rest on the side. Serve with the rice.
Nutrition Facts : Calories 508, Fat 14 grams, SaturatedFat 1 grams, Cholesterol 45 milligrams, Sodium 1542 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 31 grams, Sugar 27 grams
HUACHINANGO ENCHILADO (SNAPPER FILLETS CUBAN STYLE)
This is a Cuban variation on a Vera Cruz sauce with red snapper fillets. We enjoyed these very much and have served them both with rice and angel hair pasta - the rice this time won out. This is from 3 Guys from Miami Cook Cuban.
Provided by Manami
Yield 6 serving(s)
Number Of Ingredients 12
- Saute onion, garlic, and peppers in olive oil over medium heat.
- Cook 6 to 8 minutes until tender.
- Add tomatoes, tomato paste, bay leaf, capers, olives, wine, salt, and pepper.
- Cook sauce for about 10 minutes over low to medium heat.
- Add snapper fillets and cook for about 4 minutes then flip the fillets and cook for another 4 minutes.
- Serve fillets over white rice and cover with sauce.
Nutrition Facts : Calories 411.6, Fat 16.7, SaturatedFat 2.5, Cholesterol 79.8, Sodium 415.5, Carbohydrate 12.6, Fiber 2.4, Sugar 6.3, Protein 46.5
SNAPPER ESCABèCHE WITH CHARRED SCALLIONS
- Prepare grill for medium-high heat; oil grate. Combine onion, vinegar, and 6 tablespoons oil in a small bowl; season with salt and pepper. Set marinade aside.
- Rub snapper all over with 1 tablespoon oil total; season with salt and pepper. Grill, skin side down, until lightly charred and almost cooked through, 4-6 minutes (skin should release easily; if it sticks, grill another minute or two). Turn; grill until just cooked through, about 1 minute. Place skin side up in a baking dish.
- Pour reserved marinade over hot snapper and let sit at least 10 minutes (the longer it sits, the more intensely flavored it will be).
- Meanwhile, toss scallions on a baking sheet with remaining 1 tablespoon oil; season with salt and pepper. Grill, turning often, until lightly charred and wilted, about 2 minutes. Transfer to a cutting board. Let cool; coarsely chop.
- To serve, spoon marinade over snapper and top with scallions and parsley.
- Do Ahead
- Snapper can be marinated 2 hours ahead. Cover and chill.
CUBAN RED SNAPPER ESCABECHE
- Cut fish fillets in half, and season with salt and pepper. Place the flour on a large plate. Dredge each fillet in the flour.
- Heat 2 tablespoons olive oil in a large nonstick skillet set over medium-high heat. Add half of the fillets; saute until opaque and golden brown on bottoms, 2 to 3 minutes. Turn over, and cook other sides until golden brown, 2 to 3 minutes more. Transfer fish to a deep glass or ceramic dish, in a single layer, and set aside. Wipe out skillet, add 2 more tablespoons oil; cook remaining fillets.
- Wipe out skillet, add the remaining 4 tablespoons oil, and place over medium heat. Add carrots, celery, bell peppers, onions, garlic, peppercorns, chile pepper, and bay leaves. Cook 3 minutes, without browning vegetables. Add vinegar, 2 1/2 cups water, olives, and capers. Raise heat to high; bring to a boil. Remove from heat; pour mixture over fish, covering fish completely (if fish is not completely covered, add one part water to one part vinegar until covered). Let stand until cool. Cover; refrigerate at least 24 hours or up to 3 days.
- When ready to serve, let escabeche stand at room temperature 30 minutes. Divide the fish and vegetables among 12 plates; garnish with lime slices and cilantro, if desired.
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RED SNAPPER-CITRUS ESCABèCHE WITH OLIVES RECIPE - …
Servings 8Total Time 1 hr 15 mins
- In a large skillet, heat 2 tablespoons of the canola oil. Add the onion, garlic, bay leaf, pickling spice mix and peppercorns and cook over moderate heat, stirring occasionally, until the onion is softened but not browned, 7 to 8 minutes. Transfer the onion mixture to a medium bowl and let cool for 15 minutes.
- Meanwhile, season the fish with salt. In a large nonstick skillet, heat 2 tablespoons of the canola oil until shimmering. Add half of the fish and cook over moderately high heat until golden and just white throughout, about 3 minutes per side. Using a slotted spoon, transfer the fish to a large ceramic or glass baking dish. Repeat with the remaining 2 tablespoons of canola oil and the remaining fish.
- Prepare an ice bath. Score an X on the bottom of the tomato. In a medium saucepan of boiling water, blanch the tomato just until the skin starts to wrinkle, about 30 seconds. Using a slotted spoon, transfer the tomato to the ice bath to cool. Slip off the skin and halve the tomato crosswise. Gently squeeze out the seeds. Cut the tomato into 1/4-inch dice.
- Roast the jalapeño directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool. Using a paper towel, rub off the skin; discard the stem and seeds. Thinly slice the jalapeño.
GORGEOUS ESCABECHE RECIPE WITH RED SNAPPER| SALT AND …
Ratings 1Calories 124 per servingCategory Appetizer, Fish
- In a small pot add all the vinegars, juice from the capers, and 1 tbsp of salt. bring to boil. Meanwhile place all the vegetables, capers, garlic in to a heat proof bowl. Once the vinegar comes to a boil and the salt is dissolved pour the vinegar over all the vegetables. Then add the oil and probably another tsp or two of salt. Let it cool completely and then add chopped dill.
- I took store bought sardines and emptied them out of the fish, washed them and used them as my plate. Place 4 to 5 pieces of snapper in the bottom of the tin. Season them with salt. Then take spoonfuls of the escabeche and spoon all over the fish. Top with micro greens and dill. Side note: the longer you leave the escabeche on the fish the more it changes the texture (not a bad thing) from the vinegar. I would say to let it sit at least 5 minutes before you serve it that way the flavors can marinate together, but you can wait as long as an hour or more if you would like. Serve and enjoy!
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