Pan Fried Blue Corn Coated Red Snapper With Green Chile Aioli And Creamed Kale Recipes

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.

PAN-FRIED BLACKENED RED SNAPPER

Steps:

• Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
• Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
• Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
• Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

GREEN CHILE CREAMED CORN

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 2-1/2 to 3 hours or until heated through. Stir just before serving.

YELLOW CORN-COATED SOFTSHELL CRABS WITH RED-CHILE MUSTARD SAUCE SERVED ON WATERCRESS

Steps:

• For the Sauce: Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pasilla and ancho chile powders and cook for 2 minutes. Add wine and cook until almost dry. Add the cream and bring to a simmer. Add the mustard and cook for 5 minutes. Season with salt and pepper to taste.
• For the Crabs: Place the flour, cornmeal and eggs in separate bowls and season each with salt and pepper to taste. Dredge each crab in flour, shake off any excess and dip into beaten eggs, covering completely. Dredge in cornmeal. Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a large saute pan over medium high heat until it begins to smoke. Saute 4 crabs at a time until crisp, 2 to 3 minutes on each side. Remove to a platter lined with paper towels. Wipe out the pan each time with a clean cloth or paper towel. Place watercress in a bowl and toss with vinegar and oil and season with salt and pepper to taste. Arrange dressed watercress on a large platter, place crabs on top. Serve with Red Chile-Mustard Sauce.

PAN-FRIED RED SNAPPER FILLET WITH CORN CREAM CREOLE SAUCE

Steps:

• In a large saucepan, heat the achiote oil over medium heat. Add the onions, bell peppers, tomato, chile peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes. Add the corn and fish stock and cook over medium heat for about 6 minutes. Remove from the heat and let cool slightly. Transfer to a blender process until smooth on high speed.* Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat.
• Dilute the cornstarch with 1 tablespoon water. Add to the saucepan, mix well, and incorporate the butter with a whisk. Taste for seasoning and and cook for about 5 minutes. Keep warm.
• Generously season both sides of the fish with salt and pepper. In a large nonstick skillet, heat the oil over high heat. When oil is hot, place the fillets in the skillet, skin side down, and cook for 3 minutes, without turning. Flip onto other side and cook for about 2 minutes. Remove from heat to a platter.
• Spoon the warm sauce in the center of each dinner plate. Top with a fish portion. Garnish with cilantro sprigs and the toasted and crushed coriander seeds.

CORNMEAL BREADED SNAPPER

Steps:

• Rinse fillets under cold cold water. Lay on plate & pat dry with paper towels.
• Remove 3 shallow bowls from cupboard (here's where the messy bit starts).
• In one of the bowls, mix together flour, paprika and lemon pepper. Fluff together with fork.
• In another bowl stir together the 2 eggs until frothy.
• In the 3rd bowl mix the breadcrumbs, cornmeal, parmesan cheese, oregano, basil and pepper.
• Heat oil in pan.
• Dip each fillet first into the flour mixture. Coat evenly on both sides, then dip into the egg mixture, then the breadcrumb/cornmeal mixture.
• When oil is hot lay the filets gently in the pan. Do not crowd.
• Cook fillets until golden brown on both sides. I do mine in a Texas skillet. (large frypan), but if you have to do it in two batches, you can keep them warm for awhile in a 230°F oven on a plate lined with paper towel.
• Serve with a little tartar sauce, seafood sauce or brown butter.
• Enjoy!

MEXICAN RED SNAPPER WITH CHILI AND CORN

Steps:

• Run your fingers over the middle and upper portions of each red snapper fillet to feel for bones. If you find any, pull them out and discard them.
• In a shallow dish whisk the eggs, heavy cream and Tabasco sauce. Set aside.
• In a separate shallow dish, combine the flour, salt, black pepper and cumin.
• Dip each red snapper fillet into the egg mixture (known as an egg wash) and then coat (dredge) them in the flour mixture. Set the fillets aside 10 minutes.
• In a large saute pan or skillet, heat the olive oil over medium heat. Add the red snapper fillets and saute until golden on each side (about 7 minutes).
• Remove the fish to a platter and keep warm.
• Into the skillet add the butter. Once the butter has melted, add the corn, onion, tomatoes and both chilis and saute 10 minutes.
• Remove the pan from the heat and stir in the sherry (NEVER ADD ANY ALCOHOL TO A PAN OVER THE HEAT).
• Place the pan back onto the heat. Add the fish, cover the pan and cook 5 minutes.
• Remove the red snapper fillets and place on serving plates. Spoon the sauce and vegetable around the fillets and serve.

BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO

Steps:

• Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
• Marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
• Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.