Crisp Red Snapper And Sweet Winter Stir Fry Vegetables Recipes

RED SNAPPER WITH VEGGIES

Bursting with crisp, flavorful veggies, you'll be amazed that this dish, submitted by Carolyn Zimmerman of Fairbury, Illinois, was made entirely in the microwave.

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 5

Red Snapper with Veggies image

Steps:

Place the zucchini, carrot and onion in an 8-in. square dish coated with cooking spray. Cover and microwave on high for 2 minutes. , Brush 1 tablespoon stir-fry sauce over both sides of fillets. Spoon remaining sauce over vegetables; toss to coat. Place fish over vegetables. Cover and microwave on high 2-3 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 166 calories, Fat 2g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 857mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.

Ingredients

1/2 medium zucchini, cut into 1/8-inch slices
1 medium carrot, cut into 1/8-inch slices
1/2 medium onion, cut into 1/8-inch slices
3 tablespoons stir-fry sauce, divided
2 red snapper fillets (4 ounces each)

CRISPY RED SNAPPER "CHINESE STYLE"

Provided by Food Network

Categories main-dish

Yield 6 to 8 servings

Number Of Ingredients 22

Crispy Red Snapper

Steps:

Make the sauce: Put the soy sauce, fish sauce, plum wine, sugar, garlic, jalapeno, ginger, lemongrass, and water in a bowl and stir together; set aside.
While you make the vegetables, pour enough oil to submerge the snapper into a wide, deep, heavy-bottomed pot. You will need at least a quart, depending on the width of the pot and the thickness of the fish. Heat the pot over medium-high heat to 370 degrees F.
Make the vegetables: Heat 2 tablespoons canola oil in a skillet over medium-high heat. Add the sliced ginger and sausage and cook until the sausage begins to give off its fat, about 5 minutes. Add the mushrooms and cook until they begin to give off their liquid, adding more oil if necessary. Add the tomatoes, scallions, carrot, leek, and chile, and cook until just soft, about 2 to 3 minutes. Remove the pan from the heat, cover, and keep the vegetables warm.
Fry the fish: Score the snapper 4 times from top to belly, starting about 3 inches behind the head and making the last slash about 2 inches from the tail; take care not to cut into the flesh. When the oil is almost hot enough, dredge the snapper in the flour, shaking off any excess. Skewer the fish from head to tail with a metal skewer, curving the fish as needed. Slowly carefully add the fish to the pot and fry until cooked through and moist at the bone on the head end, approximately 10 to 15 minutes.
To serve: Spread some sauce onto a fish platter and place the fish on top; spoon the vegetables over the fish. Present at the table, cutting individual portions there, and garnishing with pea sprouts. Serve the extra sauce on the side.

Ingredients

1/2 cup soy sauce
1/4 cup fish sauce
1/2 cup plum wine
1 tablespoon sugar
2 garlic cloves, minced
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh ginger
2 tablespoons crushed and minced lemongrass
1 cup water
2 tablespoons canola oil
2 tablespoons matchstick-thin slices fresh ginger
2 Chinese sausages, 1 to 2 ounces each, sliced into thin rounds (available from Chinese markets; dry chorizo can be substituted)
10 shiitake mushrooms, stems removed, caps thinly sliced
3 plum tomatoes, seeded and finely diced
2 scallions, white part only, sliced into thin rings
1 carrot, peeled and julienned
1 leek, white and light green parts, well washed and julienned
1 slice Thai bird chile (available in Chinese markets; other chili pepper can be substituted)
Vegetable oil, for frying, at least 1 quart
1 whole red snapper, 4 pounds, scaled and gutted (or substitute two (2-pound) snappers and shorten the cooking time)
1/2 cup instant flour (recommended: Wondra)
Fresh pea shoots, for garnish

RED SNAPPER TERIYAKI

Tender vegetables and delicate fish are glazed with a flavor-packed purchased teriyaki glaze.

Provided by Betty Crocker Kitchens

Categories Entree

Time 17m

Yield 4

Number Of Ingredients 5

Red Snapper Teriyaki image

Steps:

Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add fish; stir-fry 2 minutes. Add asparagus and bell pepper; stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
Stir in teriyaki baste and glaze; cook and stir 30 seconds.

Nutrition Facts : Calories 185, Carbohydrate 12 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1480 mg

Ingredients

1 tablespoon vegetable oil
1 pound red snapper or cod fillet, cut into 1-inch pieces
3 cups 1-inch pieces asparagus
1 medium red bell pepper, cut into 1/4-inch strips
1/2 cup teriyaki baste and glaze

JAMAICAN FRIED SNAPPER

We cooked this traditional 'escovitch' dish of fried fish with my grandmother the night before church, so we could serve it after the service the next day at a large communal meal.

Provided by Chef Robert

Categories World Cuisine Recipes Latin American Caribbean

Time 25m

Yield 2

Number Of Ingredients 14

Jamaican Fried Snapper image

Steps:

Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.
Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
Serve fish topped with onion mixture spooned over the top.

Nutrition Facts : Calories 770 calories, Carbohydrate 4.9 g, Cholesterol 124.8 mg, Fat 50.9 g, Fiber 1 g, Protein 70.3 g, SaturatedFat 6.9 g, Sodium 1035.7 mg, Sugar 2.4 g

Ingredients

1 (1 1/2 pound) whole red snapper, cleaned and scaled
salt and freshly ground black pepper to taste
1 quart vegetable oil for frying
1 teaspoon vegetable oil
½ white onion, sliced
⅛ teaspoon minced garlic
½ large carrot, peeled and cut into thin strips
1 sprig fresh thyme, leaves stripped
1 allspice berry, cracked
¼ habanero pepper, seeded and minced
¼ cup white vinegar
1 tablespoon water
¾ teaspoon salt
1 pinch brown sugar

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Begin by making the sauce. In a small bowl, stir together the soy sauce or tamari, rice vinegar, maple syrup, water, sriracha sauce, cornstarch, garlic and ginger. Set aside.
Next, make the stir-fry. Place the cornstarch into a medium bowl. Add the tofu cubes and toss a few times, to dredge the tofu cubes in cornstarch. Set aside the bowl, leaving the tofu cubes sitting in the cornstarch.
Coat the bottom of a large skillet with 2 tablespoons of canola oil and place over medium heat. When oil is hot, add mushrooms in a single layer. Cook until they begin to brown on the bottoms, about 5 minutes, then flip and cook until browned on opposite sides, about 5 minutes more. Remove the mushrooms from the skillet and transfer to a plate.
Coat the skillet with another 2 tablespoons of oil and raise heat to medium-high. Remove the tofu cubes from the cornstarch mixture, gently shaking off any excess cornstarch. Add the tofu cubes to the skillet in an even layer, cooking for about 10 to 12 minutes, and flipping 2 or 3 times to achieve browning on multiple sides. You can add a bit more oil to the skillet if it becomes too dry while the tofu cooks. Once tofu has finished cooking, remove it from the skillet and transfer it to a paper-towel lined plate.

Crisp Red Snapper And Sweet Winter Stir Fry Vegetables Recipes

RED SNAPPER WITH VEGGIES

Bursting with crisp, flavorful veggies, you'll be amazed that this dish, submitted by Carolyn Zimmerman of Fairbury, Illinois, was made entirely in the microwave.

CRISPY RED SNAPPER "CHINESE STYLE"

RED SNAPPER TERIYAKI

Tender vegetables and delicate fish are glazed with a flavor-packed purchased teriyaki glaze.

JAMAICAN FRIED SNAPPER

We cooked this traditional 'escovitch' dish of fried fish with my grandmother the night before church, so we could serve it after the service the next day at a large communal meal.

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