Sesame Crusted Red Snapper With Ginger Dressed Snappy Veggies And Curry Couscous With Almonds Recipes

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CRUSTY RED SNAPPER



Crusty Red Snapper image

This is an amazing dish. It's so easy, yet so elegant. The veggies steam the fish from the bottom, and covering the fillets with a crunchy topping keeps them moist. -Kelly Remington, Arcata, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

2 medium tomatoes, chopped
1 each medium green, sweet yellow and red peppers, chopped
1 cup chopped leeks (white portion only)
1/2 cup chopped celery leaves
2 garlic cloves, minced
6 red snapper fillets (4 ounces each)
TOPPING:
1/2 cup panko bread crumbs
1/2 cup coarsely crushed baked Parmesan and Tuscan herb potato chips
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
2 tablespoons butter, melted

Steps:

  • In a 15x10x1-in. baking pan coated with cooking spray, combine the tomatoes, peppers, leeks, celery leaves and garlic; arrange fillets over vegetable mixture., In a small bowl, combine the bread crumbs, chips, cheese, salt, paprika, cayenne and pepper; stir in butter. Sprinkle over fillets. Bake, uncovered, at 425° for 18-22 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 237 calories, Fat 7g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 396mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

PAN SEARED RED SNAPPER



Pan Seared Red Snapper image

This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.

Provided by OCTOBERK8

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 2

Number Of Ingredients 8

2 (4 ounce) fillets red snapper
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
¼ cup chopped green onions
1 teaspoon ground ginger

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.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g

SESAME-CRUSTED FISH WITH BUTTER AND GINGER SAUCE



Sesame-Crusted Fish With Butter and Ginger Sauce image

This recipe came out of a 2005 kitchen cage match between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.

Provided by Mark Bittman

Categories     dinner, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 cup sesame seeds
4 skinless fillets like black sea bass or red snapper, 6 ounces each
Salt and freshly ground black pepper
3 tablespoons neutral oil, like corn or canola
2 tablespoons butter
1 tablespoon peeled and minced fresh ginger
2 tablespoons soy sauce

Steps:

  • Preheat oven to 200 degrees. Heat large, heavy skillet over medium heat. Put seeds on plate. Season fillets with salt and pepper and turn in seeds, patting to coat fillets as fully as possible with seeds. Add oil to skillet and when it shimmers add fillets.
  • Brown fish on 1 side for a couple of minutes, then brown on other side for a minute or two. Remove skillet from heat, transfer fish to plate (even if not done) and place plate in oven.
  • When skillet has cooled slightly, put over medium heat. Add butter, and when it melts add ginger. About 30 seconds later, add soy sauce and 1/4 cup water and stir to blend. Return fillets to skillet, along with accumulated juices.
  • Turn heat to medium and cook fillets for about 1 to 3 minutes until desired doneness, turning 3 or 4 times. (If the pan dries out, add 2 or 3 tablespoons water.) Fish should be done when a thin-bladed knife meets little resistance at fillet's thickest point. Serve pan juices over fish.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 561 milligrams, Sugar 1 gram, TransFat 0 grams

SNAPPY GINGERS



Snappy Gingers image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 4 dozen

Number Of Ingredients 13

2/3 cup unsalted butter, softened
1/2 cup sugar, plus sugar for dusting the cookies
1/4 cup packed brown sugar
1 egg yolk
2 tablespoons blackstrap molasses
1 cup all-purpose flour
1 tablespoon ground espresso
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • Special equipment: an electric mixer with paddle attachment
  • Preheat the oven to 350 degrees F.
  • Use an electric mixer to cream together the butter, sugar, and brown sugar until light and fluffy. Add the egg yolk and molasses and mix well.
  • In a separate bowl, combine the flour, espresso, ginger, cinnamon, cloves, allspice, baking soda, and salt. Mix the dry ingredients into the butter mixture. (The dough will be quite soft.)
  • Roll the dough into tight 1-inch round logs, wrap snugly in parchment paper or plastic wrap, and chill until firm (see Cook's Note*).
  • Unwrap the dough and slice into 1/4-inch rounds. Pour some sugar into a shallow dish. Press the top of each cookie into the sugar and then place cookies sugar side up on a parchment paper-lined sheet pan about 2 inches apart. Bake for 12 to 15 minutes. Do not over bake; the cookies will become "snappy" once they have cooled completely. Transfer them to a wire cooling rack to cool for 5 minutes.

SESAME-CRUSTED RED SNAPPER WITH GINGER-DRESSED SNAPPY VEGGIES



Sesame-Crusted Red Snapper with Ginger-Dressed Snappy Veggies image

Categories     Salad     Ginger     Side     Marinate     Snapper

Yield 4 servings

Number Of Ingredients 13

2-inch piece fresh gingerroot, peeled and grated or minced
1 small jalapeño pepper, seeded and finely chopped
3 tablespoons rice wine vinegar or white wine vinegar (eyeball it)
Salt and freshly ground black pepper
5 tablespoons vegetable oil
10 radishes, thinly sliced
1 English (seedless) cucumber (the one wrapped in plastic), thinly sliced
1 yellow bell pepper, seeded, quartered, and cut into thin strips
4 8-ounce portions red snapper fillet, skin on
1/2 cup sesame seeds, untoasted (available on spice aisle)
1 bunch watercress, trimmed of thick stems
1 cup (about 20 leaves) fresh basil, coarsely chopped
1/4 cup toasted unsalted peanuts, coarsely chopped

Steps:

  • In a salad bowl combine the ginger, jalapeño, vinegar, salt, and pepper. In a slow steady stream, whisk in 3 tablespoons of the vegetable oil. Add the radishes, cucumber, and bell pepper and toss to coat. Let the veggies marinate at room temperature while you prepare the sesame-crusted snapper.
  • With a sharp paring knife, score the skin side of the snapper fillets: Slash 3 1/8-inch-deep cuts across the width of the fish. Season both sides of the fish with salt and pepper. Sprinkle and then gently press the sesame seeds onto both sides of the fish. Heat a large nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil (twice around the pan). When the pan is hot, add the seasoned fish to the skillet skin side down. Sauté the snapper for 4 minutes, and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula. Flip the fillets and continue to cook on the second side for 3 minutes, or until the fish is cooked through and opaque. While the fish is cooking on the second side, finish off the ginger-dressed snappy veggies.
  • To the marinating vegetables add the watercress, basil, and peanuts. Toss to combine.
  • To serve, distribute the snappy veggies among four plates and top with the sesame-crusted snapper.

RED SNAPPER WITH SESAME GINGER MARINADE



Red Snapper with Sesame Ginger Marinade image

Although many microwaved dishes come out bland, this one turns out quite well due to the marinade. Even I, a non fish lover, thought this was pretty good

Provided by Tebo3759

Categories     Microwave

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon sesame seeds
1/2 teaspoon sesame oil
2 tablespoons soy sauce
1 tablespoon white wine vinegar
2 tablespoons ginger, minced
1 tablespoon garlic, minced
1/4 teaspoon cayenne
1 lb red snapper fillet

Steps:

  • Microwave sesame seeds on high about 1 minute.
  • Mix oil, soy, vinegar, ginger, garlic& cayenne.
  • Marinade filets in mixture 10-15 minutes .
  • Arrange filets on plate with thick side out.
  • Cover with plastic wrap and vent in two places.
  • Microwave on high 4-5 minutes until thickest portion is just opaque.
  • Let stand 5 minutes.
  • Sprinkle with toasted sesame seeds.

SEARED RED SNAPPER WITH GINGER, GARLIC AND CILANTRO SOY SAUCE



Seared Red Snapper With Ginger, Garlic and Cilantro Soy Sauce image

Big title that sounds good to me! Had it in my massive files. From Matisse, Beimar. I cut this from a newspaper. Note: This recipe is for 1 serving so add to it accordingly to increase.

Provided by Oolala

Categories     Asian

Time 10m

Yield 1 serving(s)

Number Of Ingredients 10

1 (6 ounce) red snapper fillets
cornstarch, for dredging
olive oil, to coat pan
2 ounces sesame seed oil
1 teaspoon ground ginger
1 teaspoon fresh garlic, minced I presume
1 ounce soy sauce
1 ounce water
2 tablespoons fresh cilantro, finely chopped
2 ounces sesame seeds

Steps:

  • Dredge fish in cornstarch to coat.
  • Heat the olive oil to hot, in an appropriate sized pan, and cook (fry) the fish until just done, about 2-3 minutes.
  • Remove fish from pan and set aside.
  • Heat sesame oil in the pan until steaming.
  • Add ginger and garlic.
  • Apply this mixture over fish.
  • Combine the soy sauce and water and pour over the fish.
  • Now add the cilantro on top and then the sesame seeds (I like toast seeds for a nice flavor).

Nutrition Facts : Calories 1072.7, Fat 88, SaturatedFat 12.7, Cholesterol 79.8, Sodium 1689.4, Carbohydrate 17.3, Fiber 7.3, Sugar 0.8, Protein 58.1

RED SNAPPER WITH VEGGIES



Red Snapper with Veggies image

Bursting with crisp, flavorful veggies, you'll be amazed that this dish, submitted by Carolyn Zimmerman of Fairbury, Illinois, was made entirely in the microwave.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 5

1/2 medium zucchini, cut into 1/8-inch slices
1 medium carrot, cut into 1/8-inch slices
1/2 medium onion, cut into 1/8-inch slices
3 tablespoons stir-fry sauce, divided
2 red snapper fillets (4 ounces each)

Steps:

  • Place the zucchini, carrot and onion in an 8-in. square dish coated with cooking spray. Cover and microwave on high for 2 minutes. , Brush 1 tablespoon stir-fry sauce over both sides of fillets. Spoon remaining sauce over vegetables; toss to coat. Place fish over vegetables. Cover and microwave on high 2-3 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 166 calories, Fat 2g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 857mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.

BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO



Baked Red Snapper with Garlic, Lime, and Cilantro image

A delicious and easy red snapper dish, with the flavors of the summer. You can substitute almost any firm-fleshed fish, but snapper is my favorite!

Provided by mslisa

Categories     Seafood     Fish

Time 55m

Yield 6

Number Of Ingredients 8

cooking spray
2 pounds skin-on red snapper fillets
2 cloves fresh garlic, minced
1 pinch garlic salt, or to taste
1 pinch ground red chile pepper, or to taste
½ cup chopped fresh cilantro
1 lime
2 tablespoons butter

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.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.7 g, Cholesterol 65.7 mg, Fat 5.9 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 151.5 mg, Sugar 0.1 g

STEAMED RED SNAPPER WITH GINGER, CHILES, AND SESAME OIL



Steamed Red Snapper with Ginger, Chiles, and Sesame Oil image

Categories     Wok     Fish     Ginger     Steam     Quick & Easy     Snapper     Hot Pepper     Sesame     Gourmet

Yield Makes 2 servings

Number Of Ingredients 8

1 (1-pound) red snapper fillet with skin (3/4 inch thick)
1 tablespoon medium-dry Sherry
1/2 teaspoon salt
2 tablespoons vegetable oil
1 (3-inch) piece fresh ginger, peeled and cut into 1/16-inch-thick matchsticks (1 1/2 inches long)
1 scallion, cut lengthwise into 1 1/2-inch-long very thin strips (1/3 cup)
2 fresh serrano chiles, seeded and cut lengthwise into very thin strips
1/2 teaspoon Asian sesame oil

Steps:

  • Arrange a 9-inch metal cake rack or steamer basket in a 12- to 14-inch wok or a deep 12-inch skillet (with a domed lid) and add enough water to reach just below rack. Cover wok and bring water to a boil.
  • Score skin of fish in several places, then put on an oiled heatproof plate that will fit into wok or skillet with 1 inch clearance around plate. Stir together Sherry and salt in a small bowl, then rub mixture onto both sides of fish, leaving skin side up.
  • Heat vegetable oil in a small skillet over moderately high heat until hot but not smoking, then sauté ginger, scallion, and chiles, stirring, until fragrant but not browned, about 30 seconds, and spoon over fish. Carefully transfer fish (on plate) to rack in wok and cover tightly, then steam until fish is just cooked through, 7 to 8 minutes. Carefully remove plate from wok and sprinkle fish with sesame oil.

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