Roasted Red Snapper With Thai Basil Recipes

SNAPPER WITH ROASTED GRAPE TOMATOES, GARLIC, AND BASIL

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F.
• Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
• Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
• Divide the fish among 4 plates. Top with the tomatoes and serve.

PAN ROASTED COBIA WITH DOUBLE BASIL PESTO

Steps:

• Preheat the oven to 400*. Preheat a large skillet over med-high heat. Add 2 T oil and heat until oil begins to shimmer. Sprinkle both sides of fish liberally with salt and pepper. Place fish in hot pan and DO NOT touch it for a couple of minutes. Once it has cooked for 2-3 min, gently nudge one of the steaks and if it releases from the pan, flip the steaks over. If it doesn't move, let them cook a bit longer, checking to see if they release every min or so. They should have a nice crust on the cooked side now.
• Once you have flipped the fish, place the pan in the preheated oven and roast for 10-15 minutes depending on the thickness of your steaks.
• Meanwhile, combine all the herbs, nuts, lemon juice and zest, garlic, red pepper and a pinch of salt and pepper in a blender or food processor. Pulse to chop up the herbs, then begin to drizzle in the oil until a nice thick sauce consistency is reached. Pour into a dish and stir in the parm if using. Taste for seasoning and add more salt, pepper, or lemon as needed.
• Remove fish to a plate, sprinkle with lemon zest and squeeze a bit of lemon juice over each. Top with pesto.
• *I serve with green beans, baby carrots, and squash that I steam in the microwave for a few minutes. Then I season them with salt, pepper, and a clove of minced garlic and toss them in with the fish about the last 5 min of roasting. Just don't cover the fish up, or you'll lose the crust on top. push the fish to the side of the pan and put the veggies on the other side. You can top the veggies with some of the leftover pesto. I put both the veggies and the fish on top of "Cauliflower Rice." (Basically just mince some onion and garlic and saute with a bit of olive oil, then add in cauliflower that has been pulsed in the food processor til resembles rice, cook 5 minutes, then season with salt and pepper.).

RED SNAPPER (WHOLE, ROASTED) WITH THAI SPICES AND COCONUT RICE

Steps:

• 1. Preheat oven to 400 degrees. 2. Generously season the belly and both sides of the fish with salt and pepper. Place the fish on a roasting pan. 3. Combine the canola oil with the garlic, ginger, coriander, palm sugar, chili flakes, coconut milk, juice and zest of lime in a mixing bowl and stir to combine. 4. Spoon the spice mixture over the snapper and bake for about 30-35 minutes, basting frequently. Bake the fish until a metal skewer can easily be inserted into the fish and, if left in for 5 seconds, feels warm. 5. While the fish is roasting, cook the rice. Bring the rice water, and lemongrass to a boil in a medium pot. Lower the heat and simmer for 10 minutes. Remove the rice from heat, cover and let sit for another 10 minutes. When the rice is cooked, remove and discard lemongrass. Add the coconut milk and cilantro. Stir to incorporate and season to taste with lime juice, salt and pepper. 6. To serve, spoon the coconut rice onto the middle of four plates. Filet the snapper; running a knife down the center of the fish andunder the fillet toseparate it from the bone. Place each serving on top of the coconut rice and spoon some of the sauce from the roasting pan over the snapper. When the top fillets have been served, lift off the fish bones and cut the bottom in the same manner. Finishthe dish with a squeeze of fresh lime juice.

GRILLED SNAPPER WITH LEMON BASIL BEURRE BLANC

Steps:

• Puree basil leaves and heavy cream in a blender and reserve. In a medium saucepan, bring wine, vinegar, lemon juice and minced onion to a simmer, uncovered. When liquid has been reduced down to 1/4 its original volume (about 5-10 minutes), turn off heat and whisk in the cream/basil mixture, being sure to spoon in all basil shreds.
• Add butter to mixture one tablespoon at a time, whisking continuously, until all is used. Return pot to low heat for a few seconds, if necessary, so last butter pats melt. Strain sauce, and add salt to taste. Set aside.
• Prepare a grill. Grill fish 8 minutes per side, until skin is crispy. Lift meat from bones and place on plates. Drizzle with beurre blanc and serve.