Red Snapper with Fennel and Garlic

Red Snapper with Fennel and Garlic
Ingredients

•  1/3 cup extra-virgin olive oil
•  3 cloves garlic, minced
•  1 bulb fennel, thinly sliced
•  1 shallot, minced
•  1/2 cup chopped fresh parsley
•  1 (4 pound) whole red snapper
•  salt and pepper to taste
•  1/4 cup dry white wine
•  2 tablespoons lemon juice
•  3 tablespoons minced garlic

Directions

Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil.
Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic.
Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.

Miss Red Snapper

Miss Red Snapper
Ingredients

• 4 (8-ounce) red snapper fillets, about 1/2-inch thick
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup chopped onions
• 1 green bell pepper, chopped
• 1/2 cup (1 stick) butter
• 1 tablespoon Worcestershire sauce
• 1 cup freshly grated Parmesan

Directions
Preheat oven to 350 degrees F.

Season the fish with the salt and pepper. Spread the onions and pepper in a 13 by 9-inch glass baking dish and place the fish on top. Dot the fish with butter. Sprinkle with a little Worcestershire sauce. Bake for 12 minutes, then baste fish with pan juices. Sprinkle the fish with Parmesan and then place under the broiler for about 2 minutes or until the cheese browns. To serve, spoon the vegetables over the fish.

RED SNAPPER WITH GINGER AND SHALLOTS

RED SNAPPER WITH GINGER AND SHALLOTS

Red Snapper Recipes Ingredients :

• 1 freshly caught snapper, approximately 2 pounds, cleaned
• 2 tbs. freshly grated ginger
• 1 bunch shallots, finely sliced on the diagonal
• 1/2 cup Chinese cooking wine
• 1 cup fish or chicken stock (fish stock is best)
• 2 tbs. corn starch
• 2 cloves fresh garlic, minced
• 6 bok choy (pac choi)
• soy sauce, as required
• 4 tbs. peanut oil

Red Snapper Recipes Instructions :

Heat a large wok over high heat until smoking then add peanut oil, swirling it around sides of wok to coat. Add 1/2 ginger and 1/2 ginger, fry briefly until aromatic then remove and discard. Do not allow ginger and garlic to burn.

Place whole snapper in the hot oil and cook each side until skin is crisp.

Meanwhile, place trimmed bok choy (pac choi) in a bamboo steamer and cook for 5 minutes. Add garlic, ginger, wine and a splash of soy sauce to wok, pouring over top of fish.

Cover for 1 minute then remove fish from pan and set aside to rest. Dissolve cornstarch in 2-3 tablespoons water, mixing briskly then add fish stock to wok, boil and add cornstarch whilst stirring constantly. If too thick add a little water.

Serve whole fish on a bed of bok choy (pac choi) and pour sauce over top. More soy may be added to sauce, if desired.

SHERRY'S RED SNAPPER WITH SALSA

SHERRY'S RED SNAPPER WITH SALSA

Red Snapper Recipes Ingredients :

• 3 plum tomatoes, seeded, cut into 1/4-inch pieces
• 1 yellow pepper, seeded, cut into 1/4-inch pieces
• 1 small rib celery, cut into 1/4-inch pieces
• 1/2 cucumber, seeded, cut into 1/4-inch pieces
• 1/2 small red onion, minced
• 1/2 tsp. each salt and pepper
• 1-1/2 tbsp. olive oil
• 1 tbsp. white wine vinegar
• 2 red snapper fillets
• 2 tbsp. Wondra flour

Red Snapper recipes Instructions

In bowl, stir together tomatoes, yellow pepper, celery, cucumber, onion, 1/4 teaspoon each salt and pepper, olive oil and vinegar, set aside.

Sprinkle fish with remaining salt and pepper. Place flour on plate. Dip flesh side of fish in flour, shake off excess.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan, flesh-side down. Cook for 3 minutes, carefully flip and cook 4 minutes, or until fish flakes easily. Remove fish to platter, keep warm.

Heat another skillet over medium-high heat, add tomato mixture to skillet. Cook 4 minutes, stirring often. Serve fish with your favorite salsa.