Snapper Las Islas Recipes

30 BEST WAYS TO COOK SNAPPER

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• Prep a delicious recipe in 30 minutes or less!

SNAPPER "LAS ISLAS"

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Toss the diced purple potatoes in 1/2 cup of canola oil and season with salt and pepper. Pour onto a baking sheet roast the potatoes until they are just cooked through and can be pierced with a knife.
• If you have a deep fryer, fry the plantains at 350 degrees until they begin to caramelize on the outside. If you don?t have a fryer, saute the plantains in canola oil until they begin to caramelize.
• Lightly dust the snapper fillets with flour and season them with salt and pepper. Beat the eggs and half-and-half together and slide the snapper into the mixture. Saute the fish topside down in canola oil or clarified butter. When the fish is nicely browned, flip over and finish in oven until just cooked through.
• Saute the potatoes and plantains until warmed through. Toss with a few tablespoons of the Lemon Thyme Vinaigrette. Place a few spoonfuls in the center of the plate and top with a snapper fillet. Drizzle some of the vinaigrette around the fish and top the fish with a tablespoon of the Tomato and Roasted Red Pepper Aioli.
• Combine all the ingredients except the oil in a blender. Pour the oil in a slow stream with the blender on. Set aside.
• Make a mayonnaise with the egg yolk, lemon juice, and oil. Whisk in the roasted garlic puree. Combine the other ingredients in a blender and whisk the blended mixture into the roasted garlic mixture. Season with salt and pepper.

ROASTED SNAPPER, ISLAND EDITION

Steps:

• Preheat the oven to 450 degrees F with a large cast-iron skillet or small rimmed sheet pan (an aluminum quarter sheet pan is ideal) on the middle rack. Do this at least half an hour before cooking.
• Grind the allspice berries coarsely with a mortar and pestle. Add the garlic and grind to a chunky paste. Add the ginger and grind until broken up, then add the Scotch bonnet and grind to a paste.
• Stir in the thyme, half the lime zest, half the salt, and 1 tablespoon of the oil.
• Cut 5 diagonal, shallow gashes across each side of the fish from the head to the tail. Try not to cut more than 1/3 of an inch deep. The cuts should be diagonal from belly to back but also diagonally into the flesh...on the bias.
• Lightly lube the fish with oil. Sprinkle with the remaining half of the salt, being careful to salt the cavity as well.
• Smear the paste onto the fish with a spoon, working it into the gashes. Repeat on the second side.
• Carefully place the fish on the preheated pan and roast for 12 to 15 minutes or until the fish flakes with a fork.
• To remove, carefully work a metal spatula (a slotted "fish turner" is ideal) and carefully move to a cutting board or platter to serve with the lime wedges. Serving in pieces is virtually impossible so just let people eat directly off the board or platter.
• Consume...careful of the bones

VERACRUZ-STYLE SNAPPER

Steps:

• Preheat the oven to 350°F.
• Heat 1 tablespoon of the olive oil in a medium sauté pan over medium-high heat. Sprinkle the fish fillets on both sides with salt and pepper. Cook the fillets for 2 minutes per side, or until the fish is opaque and just cooked through. Transfer the fish fillets to a glass baking dish where they can fit snugly.
• Heat the remaining 2 tablespoons olive oil in the same sauté pan over medium-high heat. Add the onion and garlic and cook for 5 minutes, or until the onion is translucent. Add the tomatoes, Anaheim chile, bay leaf, and oregano and bring to a boil. Reduce the heat to medium, cover, and simmer the sauce for 6 minutes, or until the chiles soften. Uncover the pan, add the olives and capers, and cook for 4 minutes, or until the flavors combine. Season the sauce to taste with salt and pepper.
• Pour the sauce over the fish in the baking dish. Transfer the dish to the oven and bake for 5 minutes, or until heated through. Remove the bay leaf. Serve the fillets topped with the sauce.