Snapper With Blistered Bean Salad And Chile Vinegar Recipes

SNAPPER WITH BLISTERED BEAN SALAD AND CHILE VINEGAR

Steps:

• Prepare a grill for medium-high heat. Put a large cast-iron skillet on grill to heat.
• Meanwhile, stir chile, garlic, vinegar, and brown sugar in a small bowl until sugar is dissolved; season chile vinegar with salt. Set aside. Toss onions, sugar snap peas, and 1 1/2 tsp. oil in a large bowl; season with salt.
• As soon as skillet is hot, add vegetables and cook, stirring occasionally, until blistered and crisp-tender, 6-8 minutes for onions and about 4 minutes for sugar snap peas. Transfer to a platter.
• Toss green beans and 1 1/2 tsp. oil in another large bowl and cook directly on grill grate on one side until blistered, lightly charred, and crisp-tender, about 3 minutes. Transfer to platter with onions and sugar snap peas and toss to coat; drizzle reserved chile vinegar over.
• Wipe out skillet with paper towels. Add 1 Tbsp. oil and set back on grill. Season snapper all over with salt and cook, skin side down, in skillet until skin is golden brown and crisp, about 4 minutes. Turn and cook just until cooked through, about 2 minutes.
• Set snapper on top of bean salad and top with basil and peanuts.

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.

SEARED SNAPPER WITH VIDALIA ONIONS AND BEAN RAGOUT

Steps:

• For the Bean Ragout: Soak the beans in water overnight. Drain and reserve.
• In a saucepan, heat 2 tablespoons of oil and saute the pancetta until lightly browned. Add the onions, carrots, and celery and saute until lightly golden brown, about 5 to 8 minutes. Add the reserved beans, vinegar, stock, bouquet garni, and salt. Bring to a boil, then lower to a simmer. Cook until just tender, about 40 minutes.
• For the Chanterelles: In a heavy skillet, heat the remaining 2 tablespoons of olive oil. Add the chanterelles and saute for 5 minutes or until golden brown. Add the tomatoes and saute another 3 minutes. Taste and adjust seasoning with salt and pepper.
• Vidalia Onion: In a medium saute pan, over high heat, saute onions in olive oil until crisp and golden in color. Reserve.
• For the Sauce: In a saucepan, over medium heat, add oil. When oil is hot, add shallots and saute until translucent. Deglaze with sherry and reduce in half. Add veal stock, cream, and some of the bean cooking liquid and continue to reduce until thick. Taste, and adjust seasoning with salt and pepper.
• For the Fish: Season fish with salt and pepper. In a non-stick saute pan, heat the olive oil until smoking. Sear fillets, skin side down for 3 minutes and golden in color. Add rosemary sprigs to oil. Turn fish over and cook on other side until translucent.
• To serve: divide the onions and place in center of each serving plate. Add the bean ragout on the side and place the seared fillet in center on top of onions and bean ragout. Top with the chanterelles. Coat with sauce.

PAN ROASTED SNAPPER IN WHITE BEAN AND CHICKPEA BROTH WITH ROASTED GARLIC AIOLI

Steps:

• Roasted Garlic Aioli:
• Puree the garlic in a food processor. Add the mayonnaise and process until smooth. Season to taste with salt and pepper.
• White Bean & Chickpea Broth:
• Heat the oil in a medium saucepan over medium heat and saute the garlic until lightly toasted. Add the wine and cook until dry. Add the stock and 1 cup of the chickpeas, raise the heat to high and bring to a boil. Season with salt and pepper and puree in a food processor. Pour the mixture back into the saucepan. Add the remaining chickpeas, the white beans, and thyme and cook 5 minutes over medium heat. Season to taste with salt and pepper.
• Snapper:
• Preheat oven to 450 degrees. Heat the olive oil in an ovenproof saute pan until almost smoking. Season the fillets with salt and pepper to taste, place them skin-side down in the pan and saute for 2 to 3 minutes or until lightly golden brown. Turn the fillets over and place the pan in the oven and continue cooking for 5 to 6 minutes. Ladle broth into large, shallow bowls. Place a few tablespoons of sauteed spinach in the center and place the fillets on top and garnish with thyme sprigs and serve aoili on side.

SUPER DUPER BEAN SALAD

Steps:

• Mix beans with onion and bell peppers in a large bowl.
• In a small saucepan, combine vinegar, oil, sugar, and herbs. Season to taste with salt. Stir over medium heat until sugar dissolves; do not boil.
• Pour warm dressing over bean mixture, and marinate for at least 2 hours in the refrigerator before serving.

RED SNAPPER WITH BLACK BEANS

Steps:

• In a large saucepan, combine the beans, onion, 1 tablespoon oil, vinegar, mustard, garlic, 1/8 teaspoon salt, dash pepper and pepper sauce. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. , Meanwhile, in a shallow bowl, combine the flour and remaining salt and pepper. Dip fillets in flour mixture. , In a large skillet, heat butter and remaining oil over medium heat. Cook fillets for 5-6 minutes on each side or until fish flakes easily with a fork. Top with black bean mixture; sprinkle with cilantro.

VINEGAR AND OIL BEAN SALAD

Steps:

• Empty liquid off beans and rinse the beans; add onion and mix.
• Dressing: In a small pan, put all dressing ingredients and bring to a boil.
• Cool before pouring over bean mixture.
• Cover and refrigerate till good and cold.
• This salad is better after 24 hours, so if you want to make it a day or so before you need it, it will be delicious.

CANNELLINI BEAN SALAD WITH ROASTED PEPPERS

Steps:

• Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.