Bobby Flays Red Snapper Florida Style Recipes

CRISPY WHOLE RED SNAPPER WITH CHARRED JALAPENO-BASIL VINAIGRETTE

Steps:

• For the Charred Jalapeno-Basil Vinaigrette: Heat oil in a small saute pan until smoking. Add the jalapeno and cook until charred on all sides. Let the pepper cool and slice thinly. Place the pepper and the remaining ingredients in a medium bowl and whisk until blended.
• For the Crispy Fish: Heat oil in a deep fryer to 375 degrees F. Pat fish on both sides with paper towels to insure that it is totally dry. Season the fish on both sides with salt and pepper. Mix rice flour and water together. Dredge both sides of each fish in the batter and tap off any excess. Slowly lower the fish into the oil and fry for 6 to 7 minutes. Carefully remove, drain on plate lined with paper towels and drizzle immediately with the vinaigrette.
• For the Grilled Vegetables: Toss vegetables with olive oil, salt and pepper, and grill until tender.

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.

WHOLE SNAPPER WITH GRILLED VERA CRUZ SALSA

Steps:

• For the salsa: Preheat a charcoal grill for medium-high heat.
• Brush the bell peppers, tomatoes and chiles with oil and season with salt and pepper.
• Grill the bell peppers until charred on all sides and just cooked through, about 2 minutes per side. Remove to a bowl, cover with plastic wrap and let steam for 15 minutes. Remove the skin and seeds and dice.
• Grill the tomatoes until charred on all sides and just cooked through, about 2 minutes per side. Remove to a cutting board, let rest for 10 minutes and coarsely chop.
• Grill the chiles until charred on both sides, about 2 minutes per side. Remove to a bowl, cover with plastic wrap and let steam for 10 minutes, and finely chop.
• Combine the bell peppers, tomatoes, chiles, olives, cilantro, capers, thyme, oregano, vinegar and oil in a medium bowl and season with salt and pepper. Let the mixture sit at room temperature for 30 minutes before serving to allow the flavors to meld.
• For the snapper: Combine the achiote, coriander and oregano in a small saute pan and toast over low heat until just fragrant, about 2 minutes. Remove from the heat, let cool slightly and grind in a coffee grinder. Combine the ground spices with the paprika, salt and pepper in a large baking dish. Add the lime juice, garlic and oil, and whisk until the consistency a smooth paste. Sprinkle the fish all over with salt and pepper. Rub one side of each fish generously with some of the paste. Cover and marinate for 20 minutes.
• Preheat a charcoal grill for direct medium-high heat and indirect grilling.
• Grill the fish, paste-side down, over the direct heat, until the paste is nicely charred, 5 to 7 minutes. Carefully flip the fish over using a large, heavy duty spatula and move the fish to the opposite side of the coals. Cover the grill and continue cooking until just cooked through, 10 to 15 minutes. Transfer the fish to a large platter. Spoon the salsa on top and garnish with the fresh herbs.

WHOLE ROASTED RED SNAPPER WITH SMOKED PAPRIKA-HOT GARLIC SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Place herbs, oranges, and lemons in the cavity of the fish. Drizzle oil over fish and season with salt and pepper. Place in a roasting pan and roast until just cooked through, about 30 to 40 minutes. Transfer fish to platter and immediately pour the hot garlic sauce over the entire fish.
• Place oil in small saucepan over medium heat. Add garlic and cook until garlic is lightly golden brown. Transfer mixture to a medium bowl, add vinegar, paprika, and salt and blend with an immersion blender until smooth.

GRILLED WHOLE RED SNAPPER WITH SEA SALT AND FRESH OREGANO MIX AND BLACK OLIVE AND FETA CHEESE RELISH

Steps:

• Heat grill to medium high heat. Using a chef's knife make slits in each side of the fish. Place a few slices of lemon, and a few sprigs of the oregano in each of the cavities. Brush the fish with olive oil, and season with salt and pepper. Place the fish on the grill and grill until golden brown, about 6 minutes. Carefully turn the fish over and continue to grill for 6 to 8 minutes or until just cooked through. Remove and sprinkle fish with sea salt, chopped oregano and olive oil.
• For the relish: Combine the olives, feta and lemon juice in a bowl, add the olive oil and season with salt and pepper. Carefully fold the ingredients together.

ROASTED WHOLE RED SNAPPER WITH SPANISH SPICES AND SAFFRON-YELLOW PEPPER VINAIGRETTE WITH BRAISED BROCCOLI

Steps:

• For the vinaigrette: In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.
• For the snapper: Preheat oven to 450 degrees F. Place cumin and coriander in a spice grinder and grind finely. Mix together the cumin, coriander, paprika and zest and place on a large plate. Score the fish on each side, season with salt and pepper and dredge 1 side in the spice mixture. Heat the olive oil in a large oven-proof saute pan, over high heat until smoking. Place the fish, spice-side down into the pan and saute until golden brown. Turn the fish over, place in the oven and continue cooking for 6 to 8 minutes or until cooked through. Fillet the fish and drizzle with the Yellow Pepper-Saffron Vinaigrette.
• For the broccoli: Heat oil in a medium Dutch oven over medium heat. Add anchovies and cook for 1 minute. Add garlic and cook until lightly golden brown. Add wine and bring to a simmer. Add broccoli and chicken stock, cover and cook for 2 to 3 minutes. Remove cover and cook until all liquid has evaporated and the broccoli is tender.

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.