Broiled Red Snapper With Tamarind Sauce Recipes

Steps:

• In a small bowl combine water and tamarind and let stand for 10 minutes.
• Strain this using a strainer and squeeze the tamarind gently to remove as much juice as possible.
• To this tamarind water add the shallots, garlic cilantro stems, fish sauce, sugar and salt.
• Simmer this sauce stirring occasionally until slightly thickened (about 2 minutes). Keep warm.
• Preheat broiler.
• Lightly brush a small rack of a broiler pan with oil and arrange the snapper fillets skin side down.
• Season fillets with salt and broil 4 to f inches from the heat until just cooked through (about 7-8 minutes).
• While fish is broiling, thinly slice the scallions and chillies.
• Stir the whole basil leaves into sauce just before serving.
• Serve the fish with sauce over it and garnish with scallions and chillies and basil leaves.

Steps:

• Preheat oven to 450 degrees.
• Season fish inside and out with salt and pepper. Place lime leaves inside the body cavity. Combine the peanut oil, garlic, ginger and basil leaves in a dish and marinate the fish for 1 to 2 hours, refrigerated, occasionally turning and basting.
• Preheat roasting pan in oven for 10 minutes before cooking snapper.
• Add the red pepper, cabbage and tofu to the pan and roast for 5 minutes.
• Place the marinated fish into the preheated roasting pan on one side on a bed of the vegetables and roast for 12 to 15 minutes before turning the fish to its other side.
• Roast for 5 minutes and pour the peanuts and coconut milk over the fish. Continue to roast for 10 minutes more before removing from the oven.
• Allow to rest for 5 minutes.
• Use two spoons to remove the fish from the bones.
• Serve on a bed of rice noodles tossed with sesame oil. Spoon the tofu, red pepper, cabbage and pan juices over the fish and noodles.

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
• Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• Preheat the oven to 350 degrees F.
• Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
• Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
• Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.

Steps:

• In a small bowl combine tamarind and water and let stand 10 minutes. With your fingers rub tamarind to dissolve in water. Pour mixture through a sieve into a small heavy saucepan, pressing hard on solids, and discard solids. Thinly slice shallots and mince garlic. Add shallots, garlic, cilantro roots, fish sauce, sugar, and salt to tamarind water and simmer, stirring occasionally, until slightly thickened, about 2 minutes. Keep sauce warm, covered. Sauce may be made 1 hour ahead and reheated before serving.
• Preheat broiler.
• Lightly brush rack of a small broiler pan with oil and on it arrange snapper fillets, skin sides down. Season fish with salt and broil 4 to 5 inches from heat until just cooked through, 7 to 8 minutes. While fish is broiling, thinly slice scallions and, wearing protective gloves, thinly slice chiles diagonally. Stir whole basil leaves into warm sauce just before serving.
• Transfer fish to a platter and pour tamarind sauce over it. Scatter scallions and chiles over fish and garnish with basil sprigs.

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

Steps:

• Place the red snapper fillets on a platter, sprinkle with salt and pepper and brush each side with olive oil.
• Heat oven broiler or grill to high.
• Melt the butter in a saucepan, add the shallots, lemon juice, soy sauce and coriander. Bring to a simmer, transfer to a small blender or food processor and blend to a fine texture. Keep warm.
• If the snapper is to be broiled in an oven, place the fillets skin side down on the broiler pan and place it about 4 inches from the heat. Leaving the door ajar, cook 3 to 4 minutes without turning the fish. Do not overcook. If the fish fillets are to be cooked on a hot grill, place them skin side up and cook about 2 1/2 minutes. Turn and cook skin side down for about 2 minutes more. Do not overcook. Pour the coriander butter over the fillets and serve immediately.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine mayonnaise, lemon juice, and barbeque sauce in a bowl.
• Place red snapper fillets on the prepared baking sheet and season with salt. Spread the mayonnaise mixture over the top of each fillet and sprinkle with cayenne pepper.
• Cook under the preheated broil until top is browned and bubbling and fish flakes easily with a fork, rotating the baking sheet if necessary, about 7 minutes.

Steps:

• Cream Roquefort, butter and sherry.
• Spread on fillets and broil until done or fish flakes easily with a fork.