Sauteed Red Snapper Wwhite Wine Sauce Rice And Asparagus Recipe 385

SAUTEED RED SNAPPER

Steps:

• Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.
• Heat oil in a large skillet over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.

SAUTEED RED SNAPPER W/WHITE WINE SAUCE, RICE AND ASPARAGUS RECIPE - (3.8/5)

Steps:

• Procedures for Rice 1.Heat 2 tablespoons of olive oil in medium size sauce pan over medium high heat. 2.Add shallots, garlic and stir for 1 - 2 minutes 3.Add basmati rice, 2 pinches of salt and a pinch of pepper and stir vigorously 4.Add water, chicken stock and mix well bring to a rapid boil. 5.cover with a lid, turn heat down to low and let rice simmer for 15 - 20 minutes Procedures for Asparagus 1.Bring a 3 quart pot of water to boil over medium heat, and add a pinch of salt 2.Place asparagus into boiling water for 3 - 5 minutes, take out in place in an ice bath for 30 seconds . (an ice bath is ice and water in a bowl) 3.Next place asparagus and mixing bowl and coat with 2 tablespoons of olive oil and season with salt and pepper 4.Lightly coat a grill pan with olive olive oil over medium high heat Procedures for Fish 1.Season red snapper with 1 teaspoon of salt and 1 teaspoon of pepper. 2.Add olive oil to a frying pan and place over medium high heat, place fish into the pan and cook until golden brown. ( approx 3 - 4 minutes on each side) Procedures for White Wine Sauce 1.Lightly coat a sauce pan with olive oil over medium heat. Add 2 table spoons of shallots, 2 tablespoons of garlic, capers and stir. 2.Next add a 1/ 2 cup of white wine, the juice of 1 whole lemon, and butter. 3.Turn heat down to low and let simmer for 1 - 2 minutes add parsley, then salt and pepper to taste, and continue to simmer until sauce thickens.

SAUTEED RED SNAPPER FILLETS WITH LEMON ASPARAGUS PURéE

Steps:

• Cut tips off 12 asparagus spears and reserve. Cut all spears into 1/2-inch pieces and cook in a saucepan of salted boiling water until tender, about 6 minutes. Transfer cooked asparagus with a slotted spoon to a blender and purée with 1 cup cooking liquid, reserving remaining cooking liquid in pan. Keep purée warm in a small saucepan.
• Have ready a bowl of ice and cold water. Return reserved cooking liquid to a boil and blanch reserved asparagus tips until just tender, about 3 minutes. Drain tips and immediately transfer to ice water to stop cooking. Drain tips and reserve for garnish.
• Scrub potato and cut lengthwise into four 1/2-inch-thick slices. In saucepan cook potato slices in salted boiling water to cover until tender, about 5 minutes, and transfer with a slotted spoon to a bowl. Keep potatoes warm, covered.
• Pat snapper dry and season with salt and pepper. In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish, skin sides down, about 3 minutes, or until skin is golden brown. Turn fish over and cook 2 minutes more, or until just cooked through.
• Whisk lemon juice and salt and pepper to taste into asparagus purée. Spoon some sauce onto 4 plates and top each portion with a potato slice and a fish fillet. Garnish fish with asparagus tips and serve remaining sauce on side.

SAUTEED ASPARAGUS

Steps:

• Snap off the woody ends of 2 bunches medium asparagus; discard. Slice the spears diagonally into 2-inch pieces. Heat 3 tablespoons olive oil in a skillet over medium heat; add the asparagus and cook until tender but still bright green, about 2 minutes. Season with salt and pepper. Remove from the heat and toss with the juice of 1 lemon. Top with 1/4 cup toasted sliced almonds, and lemon zest to taste.

RED SNAPPER WITH LEMON BEURRE BLANC & ASPARAGUS

Steps:

• Bring a large pot of salted water to a boil & prepare a bowl of ice water. Cut the bottom inch off the asparagus. Cook the asparagus in the boiling water for 3 minutes and then transfer to the ice water.
• In a small sauce pot, combine the white wine, shallots, black peppercorns and lemon juice. Bring to a boil and then reduce the heat to a simmer. Let simmer and reduce until only 2 tablespoons of liquid remain. Strain, discard the shallots and peppercorns and return the reduction to the stove on minimum heat. Whisk in 120g of cold butter, one cube at a time, whisking constantly. Wait until the last cube is fully incorporated before adding the next. Do not let the sauce get too hot or it will separate. If the butter starts melting too quickly, remove from heat and whisk for 2 minutes before continuing to add the butter. When all the butter is incorporated, season with salt and keep in a warm place.
• Season the snapper fillets with salt & pepper. Heat 1 tablespoons of butter in a large non-stick frying pan and add the snapper fillets skin side down. Gently press down each fillet with a spatula to prevent curling. Sear on medium heat for 6 minutes, then turn the fillets and cook for one more minute.
• Heat 1 tablespoon of butter in a frying pan and sautee the asparagus until warmed through, about 3 minutes.
• To serve: Divide the asparagus among 4 plates and then spoon the beurre blanc over the asparagus. Place one fillet of snapper in the center of each plate.

GRILLED SNAPPER AND ASPARAGUS WITH RED PEPPER SAUCE

Steps:

• Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed.
• Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes.
• Spoon the pepper sauce onto plates. Top with the fish and asparagus; sprinkle with the parsley.

SAUTéED RED SNAPPER WITH RHUBARB SAUCE

Steps:

• Combine the rhubarb, sugar and saffron in a small saucepan, cover and turn the heat to low. Cook, stirring only occasionally, for about 20 minutes, or until the rhubarb becomes saucy. Add salt to taste and a little more sugar if necessary. If the mixture is very soupy, continue to cook a little longer to make it thicker.
• When you judge the rhubarb to be nearly done, put a large skillet, preferably nonstick, over medium-high heat. A minute later, add the oil and butter. When the butter foam subsides, add the fillets, skin side down. Cook for 4 or 5 minutes, or until the fish is nearly done; turn carefully; and lightly brown the flesh side, seasoning it with salt and pepper as it cooks. Transfer the fish to a plate lined with paper towels to absorb excess oil.
• Serve the fish napped with a bit of the sauce and garnished, if you like, with the herb.

RED SNAPPER WITH WINE AND GARLIC RECIPE

Steps:

• Put the oil, wine and water into a large heavy-based frying pan (skillet), add the garlic and parsley and season generously. Bring to the boil.
• Add the fish, cover and steam for about 8 minutes just until tender.
• Transfer the fish to a warm serving plate, spoon over the cooking liquid and serve.

ASPARAGUS IN WHITE WINE

Steps:

• Wash asparagus and snap off ends.
• Lay spears in shallow pan and cover with salted boiling water to cover.
• Bring to a boil and simmer for 8 minutes.
• Drain and turn into 4 buttered ramekins.
• Melt butter and stir in wine.
• Pour over asparagus.
• Sprinkle with salt and pepper and cheese.
• Bake at 425 degrees for 15 minutes.

PAN-SEARED RED SNAPPER WITH LEMON- ZEST BUTTER SAUCE

Steps:

• Grate the zest from 1 of the lemons, carefully avoiding the pith. Set aside.
• Using a paring knife, remove the peel in long strips from the second lemon, scraping off any pith. Cut the peel into a fine julienne. Bring a small saucepan half full of water to a boil and add the strips. Boil 1 minute. Drain and rinse the strips under cold water. Drain on paper towels. Set aside.
• In a small heavy saucepan, simmer the lemon juice, orange juice, shallot, peppercorns and grated zest, uncovered, until the mixture is reduced by half, about 5 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids and return the liquid to the pan and set it over very low heat.
• Whisk chunks of cold butter into the sauce one at a time, whisking continuously. When all the butter has been incorporated, immediately remove the pan from the heat. (The sauce will separate if it becomes too hot.) Transfer the sauce to a small thermos or to a glass cup set inside a bowl of very warm water.
• Place a large skillet over medium-high heat. When hot, add the oil. Add salt and pepper to snapper fillets taste. Place the snapper fillets in the pan and cook, turning once, until they are lightly browned and just cooked through, about 3 minutes per side. Transfer the fillets to 4 warm plates. Coat with the sauce, garnish with parsley and lemon-zest strips and serve.

SAUTEED RED SNAPPER WITH RAGOUT OF BLACK BEANS AND A LEMON CILANTRO SAUCE

Steps:

• For Ragout: In medium saucepan, heat butter over medium heat. Cook and stir shallot and garlic 2 to 3 minutes. Add beans, tomatoes and parsley. Season with salt and pepper. Remove from heat; set aside and keep warm until ready to serve.
• For Leek Garnish: Blanch leeks in boiling water for 1 minute; strain and dry thoroughly with paper towels. Heat oil over medium-high heat until hot. Fry leeks until golden; drain on paper towels and set aside.
• For Lemon Cilantro Sauce: In medium saucepan, combine wine, shallot, ginger, lemon juice and half of the cilantro (leaves and stems) over medium-high heat. Reduce by until about 3 tablespoons liquid remains. Add cream; bring to a boil. Whisk in 2 pieces of butter at a time, waiting until melted before adding more. Remove from heat; strain sauce through a strainer into another saucepan; set aside and keep warm until ready to serve. Chop remaining 1/2 bunch cilantro (leaves only). Stir in cilantro just before serving.
• For Red Snapper: Season fish filets with salt and pepper, as desired. Heat oil in large nonstick skillet over medium heat. Cook fish filets, skin side down, until skin is crisp. Turn over and cook 3 to 5 minutes or until fish is cooked through.
• To serve, spoon black bean ragout on each of 4 serving plates. Top with fish filet. Place mound of fried shallots over filet; spoon lemon cilantro sauce around the center of plate.

ASPARAGUS, SQUASH & RED PEPPER SAUTE

Steps:

• In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.

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.

RED SNAPPER WITH POTATOES, TOMATOES AND RED WINE

Steps:

• Steam potatoes until almost tender, about 8 minutes. Cool.
• Melt butter with 2 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until golden brown, about 8 minutes. Mix in 3 tablespoons oil and garlic. Add potatoes; cook 2 minutes. Mix in red wine. Boil until almost no liquid remains, about 4 minutes. Add stock, tomatoes with juices and oregano and bring to boil. Add olives; boil until liquid thickens slightly and potatoes are very tender, about 12 minutes. Mix in 3 tablespoons parsley. Season with salt and pepper.
• Meanwhile, sprinkle fish with salt and pepper. Heat 1 1/2 tablespoons oil in each of 2 heavy large nonstick skillets over medium-high heat. Add fish fillets and sauté until just opaque in center, about 3 minutes per side.
• Arrange potatoes in center of each of 6 plates. Spoon some sauce over. Top with fish. Spoon remaining sauce over fish. Sprinkle with 1 tablespoon parsley. Drizzle with 1 tablespoon olive oil and serve.