Redsnapperwithmangosalsa Recipes

Steps:

• Preheat the oven to 400 degrees F.
• In a large oven proof skillet heat the olive oil over medium heat, add the potatoes and cook until tender, about 8 minutes. Add the onions, season with salt and pepper, cover and cook for 5 minutes. Add the white wine, simmer for 1 minute. Add the fish stock and bring to a boil and reduce the liquid by 1/2. Taste and adjust seasoning, if required. Portion the potatoes and onions into 6 stacks in the skillet.
• Season the red snapper with salt.
• Place one fillet, skin side up, on each stack of the potato onion mixture. Scatter the roasted garlic, cherry tomatoes, black olives, thyme, and rosemary around the stacks. Cover the skillet with a lid or foil. Bake for 25 to 30 minutes.
• Serve in shallow bowls with the cooking juices. Garnish with chopped parsley.
• Rinse the fish bones thoroughly in several changes of cold water. In a large stock pot place the fish bones and add the cold water. Bring to a slow simmer over medium heat.
• Skim the surface of foam and impurities to produce a clear, clean, fresh tasting stock.
• Add the leek, fennel, onion, celery, parsley, thyme, peppercorns, and bay leaves. Reduce the heat to medium-low and simmer for 20 minutes.
• Strain the stock and cool. Store the stock in the refrigerator for up to 4 days or in the freezer for up to 1 month.

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:

• Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
• In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
• Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
• To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
• Mango Salsa:.
• Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.

Steps:

• Prepare the grill to make a hot fire.
• To prepare the Mango Shrimp Salsa, heat the 2 tablespoons of oil in a medium skillet, over medium heat. Add the shallots and garlic. Saute 2 to 3 minutes, then add the shrimp. Saute 2 to 3 minutes more, or until the shrimp turns pink.
• Add the fruit juices, chilies, tomatoes, and tomatillos. Cook just long enough to warm the tomatoes and combine the ingredients. Remove from heat and gently stir in the mango and cilantro. Season with the salt and pepper. Set aside.
• Coat the fish with the 2 teaspoons of oil on both sides. Season with salt and pepper.
• (Rub the grill with additional oil to prevent the fish from sticking.) Grill the fish on one side about 5 minutes or less. Using a metal spatula, carefully turn the fish and grill about 3 minutes or less, depending on the thickness of the fish.
• Spoon the warm salsa over the grilled fish and garnish with sprigs of cilantro.

Steps:

• Toss oranges, lemon, shallot, chile, cilantro, lime zest and juice, oil, honey, and 1/8 teaspoon each salt and pepper in a bowl. Let stand at room temperature 15 minutes, gently stirring occasionally.
• Fill a wok or large pot with 1 inch of water. Bring to a boil. Line bottom basket of a 10-inch, 2-tiered round bamboo steamer with parchment paper. (Alternatively, use two pots fitted with steamer inserts.) Season fish using remaining 1/8 teaspoon each salt and pepper. Arrange in a single layer in bottom basket. Cover, and set over boiling water. Steam until fish is almost cooked through, about 5 minutes. Put spinach into top basket, and set over bottom basket. Steam until spinach is bright green and just wilted, about 2 minutes more.
• Divide spinach among 4 plates. Top each with fish and 1/2 cup salsa. Serve remaining salsa on the side.

Steps:

• Mix all ingredients together in a large bowl.
• Serve with chips or as a topping on your favorite meal.
• Enjoy!

Steps:

• Prepare barbecue (medium heat). Whisk oil, 4 tablespoons cilantro, lime juice, and lime peel in small bowl. Season vinaigrette with salt and pepper. Brush all sides of fish and mango with some of vinaigrette. Reserve remaining vinaigrette. Sprinkle fish and mango with salt, pepper, and cumin seeds. Grill fish without turning until fish is just opaque in center and mango is soft and beginning to brown, about 6 minutes.
• Overlap 2 lettuce leaves on each of 4 plates. Top with fish and mango. Drizzle with remaining vinaigrette. Sprinkle with 1 tablespoon fresh cilantro.

Steps:

• Pour all the ingredients into a shaker with six grinds of black pepper and a couple of handfuls of ice, and 'throw' the cocktail between two shakers (or jugs) until chilled.
• Strain into a tall glass filled with fresh ice. Garnish with a tomato slice, celery ribbon, the salt and olive oil.

Steps:

• Wearing rubber gloves, remove stems, seeds, and ribs from the jalapeno, then finely chop.
• In a bowl stire together jalapeno, strawberries, onion, cilantro, lime juice, sugar, salt, and avocado.
• Preheat grill.
• Pat fish dry, then arrange, skin sides up, in one layer on platter.
• Brush both sides of fish with the oil and sprinkle with salt and lime zest.
• Grill fish, skin side down, without turnning until just cooked through, 8 to 10 minutes.
• Transfer fish, skin sides up with a metal spatula to a platter.
• Carefully remove skin.
• Serve with Strawberry avocado salsa.
• Cooking note: Salsa may be made several hours ahead and chilled, covered. If making ahead wait to add the sugar, salt and avocado until ready to serve.