MAYAN CITRUS SALSA (XEC) WITH RED SNAPPER
Provided by Food Network
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees F.
- Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, chopped habanero, and salt.
- Put oil in a nonstick or cast-iron skillet over medium-high heat. A minute later, add fish, skin-side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with Mayan citrus salsa (xec), immediately.
GRILLED RED SNAPPER WITH A FRESH CITRUS SALAD
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the grill to high heat.
- Cut 3 thin slices into both sides of each fish. Drizzle both sides of the fish with 6 tablespoons of the olive oil, sprinkle with salt and black pepper, and put 4 cloves of the garlic into each fish cavity. Grill the fish until golden and browned, 3 to 5 minutes per side. Lower the heat to medium, throw the Scotch bonnet peppers on the grill, close the lid and continue cooking for 10 minutes.
- Combine the orange segments, mango, onions and papaya in a large bowl. Add the remaining 2 tablespoons olive oil, the lemon juice, lime juice, orange juice, cilantro and some salt and black pepper. Mix together, and then transfer to a serving platter.
- Gently place the fish over the citrus salad. Arrange the star fruit, if using, lemon slices, lime slices, orange slices and Scotch bonnet peppers on the platter and serve.
MAYA CITRUS SALSA WITH RED SNAPPER
Xec (pronounced "shek") is a sweet, sour, juicy citrus salsa from Mexico's Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination here - orange, grapefruit, lemon - is not traditional to Mayan cooking, nor is it a mandate. Add lime if you have it, a bitter orange if you can find it. Don't skip the minced habanero, though, which adds a bit of heat and yet more flavor. The fish starts on the stove for a few minutes, and is soon moved to the oven to finish cooking, for a total time of less than 10 minutes.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
- Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams
RED SNAPPER WITH CITRUS VINAIGRETTE
Categories Citrus Fish Fry Valentine's Day Quick & Easy Salad Dressing Vinegar Lemon Orange Snapper Bell Pepper Butternut Squash Spring Passion Fruit Gourmet
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make vinaigrette:
- Whisk together passion-fruit purée, citrus juices, and vinegar. Add oil in a slow stream, whisking until emulsified. Stir in remaining vinaigrette ingredients and season with salt and pepper.
- Make squash purée and fry fish:
- Steam squash in a steamer over boiling water, covered, until tender, about 10 minutes. Purée with butter in a food processor and add cayenne and salt to taste. Keep warm, covered.
- Pat fish dry and make 3 diagonal slashes through skin of each fillet. Season with salt and pepper. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then fry 3 fillets, skin sides down, until golden, about 3 minutes. Turn and fry about 1 minute more, or until just cooked through. Transfer to a platter and fry remaining 3 fillets in same manner. Serve fish, skin sides up, on a bed of squash pur)e and drizzle with vinaigrette.
PAN-SEARED RED SNAPPER WITH CITRUS-HERB RELISH
To temper the fish before cooking it simply means allowing it to come to room temperature. If the fish goes into the pan cold, it will steam, rather than sear.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Remove the fish 15 minutes before cooking to "temper." Thoroughly pat dry each fillet on both sides with paper towel. Score the skin lightly with a sharp knife, carefully. Do not pierce the flesh.
- Cut the orange and grapefruit sections into thirds. Place in a bowl with the celery and toss with the mint and herbs.
- Heat a 12-inch nonstick skillet over very high heat. Just before searing, season the flesh side of the fish with salt and pepper. Drizzle in the oil and add the fillets, flesh side down to the pan. Sear for 2 minutes. Season the skin with salt and pepper and flip. Cook another 2 minutes. Both sides should be golden brown and slightly crispy. Serve each fillet with a couple tablespoons of citrus relish on top. Garnish with fresh mint.
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