Snapper Stew Recipes

SNAPPER STEW

Steps:

• Preheat oven to 350 degrees F.
• Heat 1 tblsp oil in large, ovenproof baking dish over medium heat.
• Add garlic and cook just until garlic begins to colour, stirring occasionally, about 3 minutes.
• Arrange fish over garlic.
• Sprinkle lightly with salt and pepper.
• Top with tomatoes, onion and bell peppers.
• Sprinkle lightly again with salt and pepper.
• Drizzle lime juice and remaining 2 tblsps oil over.
• Cover with foil.
• Bake until fish is opaque, about 15 minutes.
• Serve immediately with rice.

RED SNAPPER STEW

Steps:

• Cook onion until tender, about 5 minutes.
• Stir in broth, carrots, rice, lemon juice, salt, dill, thyme, and pepper.
• Heat to boiling then reduce heat, cover, and simmer until rice in tender, about 20 minutes.
• If using them, add sprouts here.
• Heat again until boiling, reduce heat, and simmer uncovered for 5 minutes.
• Stir in fish and mushrooms.
• Simmer 5-8 minutes until fish flakes easily with a fork.

BROWN STEW FISH

Steps:

• Heat a deep-fryer to 350 degrees F.
• Deep-fry the whole snapper until lightly brown, approximately 4 minutes.
• Saute the onion, pepper, thyme, 1/2 cup water and 1/4 cup of oil in a large saute pan, for about 2 minutes. Add fish sauce and the fried fish. Simmer for 5 minutes, then add the tomato, and let simmer for 1 minute. Season with salt and pepper, to taste, and place on a serving platter.

RED SNAPPER STEW WITH AIOLI

Steps:

• To make the aoli, combine the egg, yolk, garlic, salt, pepper and lemon juice in a blender. With the motor running, very slowly pour in the oils. Transfer to a bowl and refrigerate until ready to use.
• To make the soup, heat the oil in a large kettle set over medium heat and add the shallot, carrots and fennel. Cook, stirring, until the vegetables just begin to soften, 3 to 4 minutes. Add the stock, wine, piece of zest, thyme sprigs and bay leaf and bring to a boil. Lower to a simmer and cook 10 minutes. Add the tomatoes and simmer an additional 2 minutes.
• Remove the thyme sprigs, zest and bay leaf and add the snapper. Simmer 3 minutes. Add the shrimp and simmer another 3 minutes. Season to taste with salt and pepper. Transfer the soup to a large serving bowl, garnish with the grated zest, thyme leaves and 1/2 cup of the reserved chopped green fennel fronds. Serve immediately with aoli and toasted French bread on the side.

RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place red snapper filets on the prepared baking sheet, skin side down.
• Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
• Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
• Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.

RED SNAPPER CHOWDER

Steps:

• Cut leek crosswise into 1/2-inch slices and in a bowl soak in water to cover, agitating occasionally to dislodge any sand, 5 minutes. Lift leek out of water and drain in a colander.
• In a bowl toss snapper gently with salt and chill, covered.
• In a saucepan cook leek with salt to taste in oil over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add garlic, coriander, and cayenne and cook, stirring, 1 minute.
• Peel potato and cut into 3/4-inch cubes. To leek add potato, tomatoes with juice, the 1 1/4 cups water, orange juice, and bouillon cube, stirring and crushing tomatoes against side of pan, and simmer until potatoes are almost tender, about 10 minutes. Stir in snapper, parsley, zest, and salt to taste and cook until snapper is opaque, about 5 minutes.