Red Snapper With Red Curry Carrot Sauce For Two Recipes

Steps:

• In a medium saucepan bring carrots, garlic and broth to a boil.
• Reduce heat and simmer 10-15 minutes, until carrots are very tender.
• Puree this mixture with a stick blender, food processor or regular blender; return to pot.
• Add milk, fish sauce, curry paste and brown sugar and bring to a simmer, then add salt to taste.
• In a large nonstick frying pan heat oil over medium heat.
• Add fish, skin side down if there is a skin.
• Cook for a couple of minutes, then turn over and cook until fish is just done.
• Cook time will vary according to the thickness of the fish.
• Mound cooked rice on plate, top with fish and then sauce.
• Sprinkle with cilantro to garnish.

Steps:

• Place the fish in a greased 13-in. x 9-in. baking dish. In a large skillet, saute onions and celery in butter until tender. Stir in curry powder and salt. , Remove from the heat; stir in milk. Spoon over fish. Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork.

Steps:

• Cut the red snapper into small pieces and place in a bowl. Season with the salt, black pepper, scallion, and curry powder.
• Allow the fish to marinate in the refrigerator for at least 1 hour.
• When you are ready to proceed, heat the butter and oil in a large saute pan. Add the fish and saute until it is lightly browned on both sides. Add the peppers, garlic, coconut milk, water, tomatoes, and onions. Cover the fish and bring to a boil. Reduce the heat, cover the pan, and simmer until the fish is tender, about 20 to 25 minutes, adding more water if necessary. Also, add a touch more curry, if necessary, for your taste. Finish with fresh cilantro leaves.
• Serve this splendid dish with white rice and fried plantains.

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:

• Make the sauce:
• In a large heavy saucepan cook the onions in the oil over moderate heat, stirring, until they are softened, add the gingerroot and the garlic, and cook the mixture, stirring, for 1 minute. Add the bell peppers and cook the mixture, stirring, until the peppers are softened. Add the curry powder the flour and cook the mixture over moderately low heat, stirring, for 3 minutes. Add the broth, bring the mixture to a boil, whisking, and stir in the tomatoes. Simmer the sauce, stirring occasionally, for 5 minutes and stir in the lime juice and salt and pepper to taste. The sauce may be made 3 days in advance and kept covered and chilled. Reheat the sauce before continuing with the recipe.
• Arrange the snapper on a deep ovenproof platter, ladle about 2 cups of the sauce over it, keeping the remaining sauce covered and warm, and cover the platter tightly with oiled foil, oiled side down. Bake the snapper in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until it just flakes. Garnish the snapper with the coriander sprigs and serve the remaining sauce separately.

Steps:

• Combine curry paste, coconut milk, and brown sugar in a small sauce pan over low heat until thickens.
• Chop bok choy up into small peices then boil then till they're slighty tender then drain set aside.
• Heat oil in med saute pan and put the fish skin side down cook each side about 4 to 5 minutes
• Take fish out and plate.
• Add the veggies to the pan, cook for 3 minutes.
• Divide veggies onto two plates and drizzle with sauce grom pan.

Steps:

• Put the broth ingredients, except carrot juice, in a large pot. Add 6 quarts of cold water and bring to a boil over high heat. Lower the heat and simmer, until reduced to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth. Combine the carrot juice or grated carrots and 1 1/2 quarts of broth in a blender. Purée until liquefied. Strain. Set aside.
• Heat 1 teaspoon of the olive oil in a saucepan. Add the onion and garlic. Cook until soft, about 5 minutes. Add the curry powder and continue cooking for 3 minutes, stirring often. Add the carrot broth, 3 cups of celery root and 2 cups of the potatoes. Simmer for 15 minutes. Purée in a blender or food processor until smooth. Strain into a clean saucepan.
• Heat the remaining olive oil in a skillet. Fry the celery leaves until crisp. Drain on paper towels. Score the carrots lengthwise with a channel knife. Cut into very thin slices crosswise. Set aside in a bowl of ice water.
• Warm the soup over medium-low heat, but do not allow it to boil. Add the remaining celery root and potatoes. Simmer until tender, about 3 to 5 minutes. Add the fish and scored carrots. Season to taste with salt and pepper and simmer gently until the fish is cooked through, about 3 minutes. Ladle into 4 warmed soup bowls. Garnish with fried celery and serve.

Steps:

• Preheat oven to 375 degrees. Coat a rimmed baking sheet with nonstick cooking spray. Season snapper fillets with salt and pepper; place flat side down on sheet. Bake until opaque, 12 to 15 minutes.
• Meanwhile, in a small skillet, bring carrot juice to a boil. Reduce heat; simmer until reduced by half, 5 to 8 minutes. Remove from heat; let cool slightly.
• Season with salt and a pinch of cayenne pepper. Add lemon juice and butter, cut into small pieces. Stir with a wooden spoon until butter is incorporated. Sprinkle fish with scallion; serve with sauce.