Crispy Boneless Whole Fish With Sofrito Recipes

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CRISPY BONELESS WHOLE FISH WITH SOFRITO



Crispy Boneless Whole Fish with Sofrito image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 21

Vegetable oil, for frying
1 (2 to 3 pound) whole snapper, remove center bones, keep head and tail intact
Salt and freshly ground black pepper
Flour, for dusting
4 eggs beaten with 1 cup buttermilk, as an egg wash
Sofrito, recipe follows
Cilantro sprigs, for garnish
Extra-large skewers for shaping fish, but small enough to fit in the pot
1 tablespoon olive oil
1 yellow pepper, minced
1 red pepper, minced
1 red onion, minced
4 cloves garlic, minced
1/2 scotch bonnet, minced
1 tablespoon minced aji amarillo
1 fennel bulb, minced
Pinch saffron
1 cup amontillado Sherry
1 cup fish stock or clam juice
1 lime
1 bunch cilantro, pick leaves and chop stems

Steps:

  • In a large deep pot, fitted with a deep frying thermometer, preheat 5 inches oil to 325 degrees F.
  • Starting at the tail end, push the skewer crosswise just above the tail, and bend the fish into an "s" shape and attach the skewer through the head, just in front of the front fin.
  • Season the fish and dust with the flour. Place in the egg wash. Place back in the flour. Shake off excess.
  • Fry the fish at 350 degrees F for about 10 minutes or until golden and cooked through.
  • Season with salt and pepper when removing from the fryer. Set on paper towels to drain oil. Serve with sofrito and garnish with cilantro.
  • In a saucepan, heat the olive oil. Add all the dry ingredients. Cook for about 5 minutes, until all vegetables are soft and the saffron is toasted. Add the wine, reduce half way. Add the stock and reduce half way. Finish with cilantro and a squeeze of lime.

SOFRITO AND FISH



Sofrito and Fish image

Sofrito is the foundation of Puerto Rican cuisine and the base for many of the island's most popular dishes. Making this all-purpose blend of peppers, herbs and aromatics is something most people learn from their abuela (grandma). The word sofrito in Spanish means to saute something, a reference to how the seasoning is used rather than how it is made. Here it serves as an easy sauce for seared snapper fillets.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 large green bell pepper, stemmed, seeded and finely diced
1 large Spanish onion, finely diced
5 aji dulce or 1 red bell pepper, stemmed, seeded and finely diced
4 cloves garlic, finely chopped
3/4 cup cilantro leaves, chopped
5 leaves recao (culantro), chopped
2 tablespoons olive oil
1 pound snapper fillets
Kosher salt and freshly ground black pepper

Steps:

  • Combine the green bell pepper, onion, aji dulce, garlic, 1/2 cup of the cilantro and the recao in a medium bowl. Set aside.
  • Heat the oil in a large skillet over high heat. Season both sides of the snapper with salt and pepper. Add the snapper to the pan and cook until golden brown, about 4 minutes per side. Transfer the snapper to a platter.
  • Lower the heat to medium, add the vegetable mixture and cook, stirring, until the onion is translucent, 2 to 3 minutes. Season to taste with salt and pepper and finish with the remaining 1/4 cup cilantro. Pour the sofrito over the snapper and enjoy.

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