Red Snapper Stew With Aioli Recipes

RED SNAPPER STEW

Steps:

• Cook onion until tender, about 5 minutes.
• Stir in broth, carrots, rice, lemon juice, salt, dill, thyme, and pepper.
• Heat to boiling then reduce heat, cover, and simmer until rice in tender, about 20 minutes.
• If using them, add sprouts here.
• Heat again until boiling, reduce heat, and simmer uncovered for 5 minutes.
• Stir in fish and mushrooms.
• Simmer 5-8 minutes until fish flakes easily with a fork.

CORNMEAL SNAPPER WITH CHOW CHOW AND SMOKY HABANERO AIOLI

Steps:

• For the roasted garlic: Preheat the oven to 350 degrees F.
• Place cloves in a small oven-safe dish. Cover with oil and then foil. Roast 45 minutes.
• For the chow chow: Meanwhile, preheat a grill to medium heat.
• Grill the corn in the husks, then shuck and cut the kernels from the cobs. In a medium bowl combine corn, Tomatoes and bell peppers. In a separate bowl, combine vinegar, granulated sugar, salt, granulated garlic, granulated onion, pepper, lemon juice and zest and 2 1/2 ounces water. Add to vegetable mixture. Refrigerate until ready to use.
• For the habanero hot sauce: Combine habaneros, granulated sugar, vinegar, garlic, salt and pepper and just enough water to cover in a small pot. Cover and cook on medium heat until peppers are tender and liquid is almost gone. Remove and let cool. Blend until smooth.
• For the smoky habanero aioli: Combine eggs, lemon juice, mustard, vinegar and 2 tablespoons roasted garlic together in a tall container or wide mouth jar. Using a stick blender, slowly add oil until combined. Add 1 to 2 tablespoons habanero hot sauce.
• For the cornmeal snapper: Combine cornmeal, cornstarch, paprika, granulated garlic and onion, oregano, salt, pepper and 2 cups flour in a medium bowl and mix well.
• Set up standard breading station: A dish with the remaining 2 cups flour, a dish with egg wash, and the cornmeal mixture.
• Heat oil in a deep-fryer or in a Dutch oven fitted with a deep-fry thermometer to 350 degrees F.
• Coat snapper in flour, then egg, then cornmeal. Fry snapper until golden in color and cooked through, 3 to 4 minutes.
• To serve, spoon aioli on the plate and place snapper directly on top. Serve chow chow on the side.
• Combine green tomatoes, cider vinegar, brown sugar, granulated sugar, white vinegar, salt, mustard seeds, pepper and 2 1/4 cups water.

STEAMED MUSSELS WITH SPICY RED PEPPER AIOLI

Steps:

• To make the aioli: Place the red pepper on an open flame or grill. Turn to blacken on all sides. When fully charred, remove to a bowl and cover with plastic wrap. Let pepper cool, until you can handle it comfortably. Using your fingers, remove blackened skin to reveal the red color underneath. (A paper towel will wipe off what you can't remove with your fingers.) Coarsely chop the pepper and place it in the bowl of a food processor. Add the yolks, garlic, vinegar, chili paste, and salt to taste. Puree until the mixture is homogeneous. While the machine is running VERY slowly drizzle in the oil, until incorporated. Check the aioli for texture and flavor. If it's too thick, add a few drops of water to thin it down, or on the flip side if it's too thin add more oil. The desired outcome is a fairly thin aioli. Check the flavor and add more salt or chili paste, if desired. Refrigerate until ready to use.
• To cook the mussels: In a pot, large enough to accommodate all the mussels, generously coat with olive oil. Add the onions and bring to a medium-high heat, stirring frequently. Cook the onions until they are very soft and aromatic but have no color. Add the garlic, thyme and bay leaf and cook for another 2 to3 minutes. Stir to be sure the garlic doesn't burn. Add the mussels and stir to coat with the oil. Add the wine and cover the pot. Steam the mussels for 5 to 6 minutes or until all the shells open. If some shells don't open, cook them for a little longer. Sometimes the freshest mussels are the most stubborn to open. Remove the mussels that don't open after longer cooking. When in doubt, throw out.
• While the mussels are steaming, grill or toast the slices of bread.
• Serve the mussels in individual bowls with lots of the juice from the bottom of the pot. Generously drizzle each bowl with the aioli. Garnish with toast. (You may want to have more toasted bread on hand to sop up the delicious liquid!)
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

RED SNAPPER STEW WITH AIOLI

Steps:

• To make the aoli, combine the egg, yolk, garlic, salt, pepper and lemon juice in a blender. With the motor running, very slowly pour in the oils. Transfer to a bowl and refrigerate until ready to use.
• To make the soup, heat the oil in a large kettle set over medium heat and add the shallot, carrots and fennel. Cook, stirring, until the vegetables just begin to soften, 3 to 4 minutes. Add the stock, wine, piece of zest, thyme sprigs and bay leaf and bring to a boil. Lower to a simmer and cook 10 minutes. Add the tomatoes and simmer an additional 2 minutes.
• Remove the thyme sprigs, zest and bay leaf and add the snapper. Simmer 3 minutes. Add the shrimp and simmer another 3 minutes. Season to taste with salt and pepper. Transfer the soup to a large serving bowl, garnish with the grated zest, thyme leaves and 1/2 cup of the reserved chopped green fennel fronds. Serve immediately with aoli and toasted French bread on the side.

ROASTED RED PEPPER AIOLI RECIPE BY TASTY

Steps:

• Place mayonnaise, roasted red peppers, Frank's Red Hot Original, garlic, and salt in a food processor.
• Process for 1 minute or until completely smooth. Serve with potato chips.
• Enjoy!

SNAPPER STEW

Steps:

• Preheat oven to 350 degrees F.
• Heat 1 tblsp oil in large, ovenproof baking dish over medium heat.
• Add garlic and cook just until garlic begins to colour, stirring occasionally, about 3 minutes.
• Arrange fish over garlic.
• Sprinkle lightly with salt and pepper.
• Top with tomatoes, onion and bell peppers.
• Sprinkle lightly again with salt and pepper.
• Drizzle lime juice and remaining 2 tblsps oil over.
• Cover with foil.
• Bake until fish is opaque, about 15 minutes.
• Serve immediately with rice.

ROASTED RED PEPPER AIOLI

Steps:

• Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

WHOLE ROASTED SNAPPER WITH ARTICHOKES AND AïOLI

Steps:

• Make aïoli:
• In blender, purée garlic, salt, cayenne pepper, and 2 teaspoons oil until smooth and creamy, about 2 minutes. Add yolks and lemon juice and blend until smooth. With motor running, very slowly add remaining 3/4 cups plus 2 tablespoons oil in thin, steady stream, blending until aïoli is thick, about 2 minutes. Refrigerate until ready to use.
• Roast fish:
• Position rack in center of oven; preheat to 400°F. Grease 13- by 9-inch roasting pan.
• In small saucepan over moderately high heat, combine garlic and 3 cups water and bring to boil. Drain and repeat process two more times. Set garlic aside.
• Make seasoning mixture:
• Whisk together olive oil, lemon juice, salt, pepper, and za'atar.
• Lay 1 fish on its side. Holding sharp paring knife at 30-degree angle from fish, cut 3 vertical 2 1/2-inch-long slits through skin and partially into flesh. Turn fish over and repeat in same manner. Repeat with other fish. Pat fish dry, then rub with seasoning mixture, being sure to tuck some into slits.
• Arrange tomato slices so they cover bottom of roasting pan. Lay fish on top and surround with thyme and rosemary. Roast, uncovered, 15 minutes.
• While fish is roasting, prep artichokes:
• Fill medium bowl with cold water. Squeeze juice from lemons into water; add squeezed lemons.
• Using serrated knife, cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until reaching pale yellow leaves with pale green tips. Cut off green tips. With sharp paring knife, trim dark-green fibrous parts from base and sides of artichoke. Halve artichoke lengthwise and use spoon to scoop out choke. Drop artichoke into lemon water. Trim remaining artichokes in same manner and keep in lemon water until ready to use.
• When fish has roasted 15 minutes, scatter garlic cloves across pan and continue to roast until fish is just cooked through, about 15 more minutes. Keep warm.
• While fish is roasting, cook artichokes:
• In 4-quart heavy pot over moderate heat, heat oil until thermometer registers 350°F. Fry artichokes in batches (returning oil to 350°F between batches) until golden brown, about 8-10 minutes. Transfer fried artichokes to paper towels to drain, and immediately season with sea salt. Keep warm.
• To serve:
• Transfer fish to large platter and surround with tomatoes. Scatter artichokes over, and serve aïoli alongside.

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.

RED SNAPPER CHOWDER

Steps:

• Cut leek crosswise into 1/2-inch slices and in a bowl soak in water to cover, agitating occasionally to dislodge any sand, 5 minutes. Lift leek out of water and drain in a colander.
• In a bowl toss snapper gently with salt and chill, covered.
• In a saucepan cook leek with salt to taste in oil over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add garlic, coriander, and cayenne and cook, stirring, 1 minute.
• Peel potato and cut into 3/4-inch cubes. To leek add potato, tomatoes with juice, the 1 1/4 cups water, orange juice, and bouillon cube, stirring and crushing tomatoes against side of pan, and simmer until potatoes are almost tender, about 10 minutes. Stir in snapper, parsley, zest, and salt to taste and cook until snapper is opaque, about 5 minutes.