Braised Red Snapper With Grandma Style Zucchini Peppers And Black Olives Recipes

Steps:

• In a small bowl, combine the paprika,oregano, thyme, cayenne, sugar, 1 teaspoonsalt, and black pepper. Set spicemixture aside.
• Place the fillets on a clean, dry work surface, skin side up, and cut 3 to 4 shallow slits across skin to keep it from curling up while cooking. Turn fillets over, and sprinkle the top of each fillet with a heaping teaspoon of the reserved spice mixture; pat gently with hands to make spice mixture stick. Cover, and place in the refrigerator for 1 hour.
• Heat 1 teaspoon oil in a heavy skillet.When hot, but not smoking, add half thefillets, seasoned side down. Cook untilwell browned, about 2 minutes. Flip; cookuntil fish is cooked through, 2 to 3 minutesmore. Carefully wipe skillet with apaper towel. Repeat with remaining oiland fillets; serve.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
• Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
• Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
• Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
• Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Make the potatoes: Heat the oil in an ovenproof 12-inch non-stick skillet over medium-low heat. Add the potatoes and cook, stirring, until soft, about 10 minutes. (The potatoes shouldn't brown.) Add the onion, rosemary, and thyme, and season with salt and pepper. Cook, covered, until the onions soften, about 5 minutes. Transfer the potatoes to bowl and set aside. (The potatoes may be made up to 3 days in advance and refrigerated.)
• Make the snapper: Heat the oil in the ovenproof skillet over medium heat. Arrange the potatoes in 4 thick mounds in the skillet and scatter the garlic and rosemary around them.
• Season the snapper with salt and pepper. Place 1 fillet on top of each mound. Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes. Pour in the clam broth. Bring to a boil, cover, and braise in the oven until the snapper is barely opaque in the center, about 7 to 8 minutes.
• Using a slotted spatula, transfer the potato mounds topped with the snapper to the center of 4 warmed dinner plates. Return the skillet to high heat and boil until lightly thickened, about 2 minutes. Add the tomatoes, olives and parsley and cook for 15 seconds. Taste for balance, adding some olive oil or more clam broth, if desired. Season with salt and pepper. Spoon half the sauce over the fish fillets and pour the rest into a warmed sauce boat. Serve immediately, garnished with the lemon slices, with the sauce passed on the side.

Steps:

• Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
• Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

Steps:

• Preheat oven to 425°F.
• Make sauce:
• In a small skillet boil wine with garlic until reduced to about 2 tablespoons. Add remaining sauce ingredients and salt and pepper to taste and bring to a simmer. Sauce may be made 1 day ahead and chilled, covered. Reheat sauce to warm before proceeding.
• Pat snapper fillets dry and season with salt and pepper. Divide oil between 2 shallow baking pans large enough to hold fillets in one layer without touching and spread oil evenly. Heat baking pans in upper and lower thirds of oven 7 minutes. Working quickly, put fillets, skin sides down, in hot baking pans and roast in upper and lower thirds of oven 7 to 10 minutes, or until fish is just cooked through.
• Transfer fillets with a metal spatula to a large platter, turning them skin sides up, and top with sauce.

Steps:

• In a large skillet heat oil and butter.
• Saute the onions and garlic until tender.
• Add in zucchini, both peppers and corn; saute for about 4-5 minutes or until the zucchini and peppers are JUST tender but not mushy.
• Add in grated Parmesan cheese (if using) and salt and pepper to taste; mix to combine.

Steps:

• Heat a 12-inch cast-iron skillet over medium-high for 2 minutes. (This will help you get a good sear.) Heat the oil, and when it shimmers, salt the zucchini and add it cut-side down in one layer (you will need to do this in two batches), and cook, undisturbed, until it begins to turn golden brown, about 2 to 3 minutes. Flip and cook 2 to 3 minutes more on the other side. Remove from the pan and set aside on a serving plate; repeat with remaining zucchini.
• While the second batch cooks, add the pepper to a small saucepan and toast over medium heat until it becomes fragrant, about 2 minutes. Add the butter (it will quickly foam), and stir until the butter melts and the foam subsides. Remove from heat. Quickly add the grated cheese and stir vigorously to prevent the cheese from sticking to the bottom of the pan. It will melt in spots, it will crisp in spots and it will form frico-like clumps.These are all good things!
• Spoon the butter over the seared zucchini, making sure to catch all the black pepper and fried cheese bits, and shower with the herbs. Season with flaky salt, if you please.

Steps:

• In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tablespoons parsley, and olive oil. Add 2 teaspoons salt, 1/2 teaspoon pepper, and red pepper flakes, and let stand at room temperature 30 minutes.
• Holding very sharp paring knife at 30-degree angle from fillets, cut 2 diagonal slits through skin and partially into flesh, making slits 1/2 inch apart.
• In large heavy skillet over high heat, heat 1/3 cup canola oil until hot but not smoking. Working in 3 batches, sprinkle fillets with 1 tablespoon salt and 1 teaspoon pepper and place skin-side down in hot pan. Saué until skin is rich golden brown, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining two batches in same manner, wiping pan clean between batches and starting with fresh oil for each batch.
• After removing last batch of fish, pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish, then sprinkle with remaining 1/2 cup parsley. Garnish with tomato-olive mixture.

Steps:

• In a bowl, combine wine, vinegar, soy sauce, sugar, and 2 teaspoons cornstarch, stirring until sugar has dissolved; set aside. Pat fish very dry; make 3 diagonal slashes at 2-inch intervals on each side. Sprinkle fish all over with remaining 1 tablespoon cornstarch.
• Preheat a wok or large skillet over high until smoking hot, about 2 minutes. Carefully add oil and wait until it shimmers, 10 to 15 seconds. Add ginger and garlic; reduce heat to medium-high and cook until golden, 30 seconds to 1 minute. Transfer to a plate with a fork or slotted spoon.
• Swirl oil around wok to evenly coat. Add fish and cook, undisturbed, until golden brown at bottom edges and it no longer sticks to pan (test by shaking vigorously; fish should slide back and forth when ready to flip), about 5 minutes. Flip and cook on second side, 5 minutes more. Flip again. Return ginger mixture to wok, along with wine mixture, peppers, and scallions. Reduce heat to medium and simmer, spooning braising liquid over top of fish constantly, until thickened slightly and fish is just cooked through, 3 to 4 minutes. Transfer to a serving platter and serve immediately, with rice.