Bobby Flays Red Snapper Florida Style Recipes

BOBBY FLAY'S RED SNAPPER FLORIDA STYLE

Steps:

• For the relish, whisk together the lime juice, oil, honey, salt and pepper in a medium bowl
• Add the avocado, mango, red onion and cilantro, and gently mix to combine
• The relish can be made 30 minutes in advance
• For the black bean sauce, combine beans, onion, garlic, chipotle and cumin in a medium saucepan and add just enough cold water to cover by an inch
• Bring to a boil, reduce heat and simmer until beans are soft
• Transfer mixture to a food processor with a slotted spoon and add 1 cup of the cooking liquid and process until almost smooth; the sauce should be a little chunky
• If the sauce is too thick, thin with a little cooking liquid
• Season with salt
• For the crema, combine the creme fraiche or sour cream and jalapeno in a food processor and process until smooth
• Season with salt and pepper, and refrigerate for at least 30 minutes before serving
• This can be made and refrigerated up to 1 day in advance
• Brush the snapper with oil on the skin-side and season with salt and pepper
• Cover the surface of the fish with the plantains, overlapping them
• Brush the top with oil and season with salt and pepper
• Heat a few tablespoons of oil in a large nonstick pan over medium-high heat and carefully place the fish in the pan, plantain side down
• Cook until the crust is lightly golden brown, about 4 minutes
• Turn the fish over and continue cooking until just cooked through, about 4 minutes longer
• Spoon some of the black bean sauce onto 4 plates and drizzle with some of the jalapeno crema
• Set the snapper, plantain side up, on top
• Spoon some mango-avocado relish next to the fish and garnish with chive oil, if desired

GRILLED RED SNAPPER WITH GRAPEFRUIT-THYME MOJO

Steps:

• Heat your grill to high.
• Brush the fish with oil and season both sides of the fish with the salt and pepper. Place the fish on the grill, and grill for 3 to 4 minutes or until golden brown and slightly charred. Turn the fish over and continue grilling, for 3 to 4 minutes for medium doneness. Remove the fish from the grill and let rest 5 minutes.
• Drizzle mojo over snapper and serve with grapefruit slices on the side.
• Combine all of the ingredients in a blender and blend until smooth.

GRILLED SNAPPER VERA CRUZ

Steps:

• Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
• Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes.

RED SNAPPER FLORIDA STYLE

Steps:

• To make the black bean sauce, cover the beans by at least 2 inches with cold water and let soak for at least 8 hours or overnight.
• Drain the beans, place in a medium saucepan, and add the onion, garlic, chipotles, and cumin. Pour in enough cold water to cover by an inch. Bring to a boil, reduce the heat, and simmer, adding more water if the beans appear dry, until the beans are tender, 1 to 1 1/2 hours.
• Using a slotted spoon, transfer the bean mixture to a food processor. Add 1 cup of the cooking liquid, season with salt, and process until almost smooth; the sauce should be a little chunky. If the sauce is too thick, thin with more of the cooking liquid.
• To cook the fish, brush the skin side of the snapper with oil and season all over with salt and pepper. Cover the surface of the fish with plantain slices, overlapping them. Brush the plantains with oil and season with salt and pepper.
• Heat the 2 tablespoons oil in a large nonstick pan over medium-high heat and carefully place the fish in the pan, plantain side down. Cook until the crust is light golden brown, about 4 minutes. Turn the fish over and continue cooking until just cooked through, about 4 minutes longer.
• Spoon some of the black bean sauce onto 4 plates and drizzle with some of the jalapeño crema. Set the salmon, plantain side up, on top. Spoon some mango-avocado relish next to the fish and garnish with chive oil, if desired.
• Whisk together the lime juice, oil, and honey in a medium bowl. Season with salt and pepper. Add the avocado, mango, red onion, and cilantro and mix gently to combine. The relish can be made 30 minutes in advance and kept at room temperature.
• Combine the crème fraîche and jalapeño in a food processor and process until smooth. Season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 day before serving.