Snapper Crudo With Chiles And Sesame Recipes

SNAPPER CRUDO WITH CHILES AND SESAME

Steps:

• Pulse chiles, orange zest, orange juice, lemon zest, and lemon juice in a food processor until very finely chopped; season chile paste with kosher salt.
• Arrange snapper on chilled plates. Top with chile paste and cilantro, drizzle with oil, and sprinkle with sesame seeds and sea salt.
• DO AHEAD: Chile paste can be made 4 hours ahead. Cover and chill.

RED SNAPPER CRUDO

Steps:

• Preheat the oven to 200 degrees F. Place a serving plate in the oven and let warm. Preheat a grill pan to medium-high heat.
• Remove all skin, pin bones, blood lines and sinew from the fillet. Trim the tip of the tail end off the fillet. Separate the top side from the bottom side of the fillet; reserve the bottom for another use. Wrap the top side of the fillet in plastic and freeze for 20 minutes. This firms up the fish considerably, making it easier to slice.
• Meanwhile, whisk together the anchovy and the juice from half the lemon in a medium bowl. Whisk in the capers and Dijon. Slowly add the olive oil in a steady stream to create an emulsion. Set the vinaigrette aside.
• Brush the sourdough slices on both sides with some oil. Grill until toasted, about 3 minutes per side. Trim off the crusts and cut the bread into small triangles.
• Remove the trout from the freezer. Slice as thinly as possible on a slight angle. Transfer directly to the warmed plate and drizzle with olive oil.
• Spoon the vinaigrette over the trout and top with the scallions, parsley, lemon zest from half the lemon and a spinkle of Maldon. Serve with the grilled sourdough.

BAKED SNAPPER WITH CHILIES, GINGER AND BASIL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
• Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total. Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet.
• Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.
• Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.

HOT ROAST SNAPPER WITH COCONUT, CHILE AND LIME SALSA

Steps:

• For the snapper: Preheat the oven to 400 degrees F.
• Using a very sharp knife, score 3 deep slashes on each side of the snapper. Squeeze the lime juice all over the fish.
• Stuff the prepared ginger-herb mixture into the slits as well as into the cavity of the snapper. Set the fish on a baking sheet lined with aluminum foil, and slide it into the preheated oven. Roast, uncovered, for 45 minutes, by which time the flesh closest to the bone of the thickest area should be perfectly white, and not at all glassy.
• For the salsa: Meanwhile, use a potato peeler to make wafer-thin shavings of the coconut flesh. Mix the sugar with the lime juice, stirring until it dissolves, and toss with the coconut, and the lime zest, chiles, and cilantro leaves. Serve the salsa with the snapper

STEAMED RED SNAPPER WITH GINGER, CHILES, AND 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.