Curry Snapper Recipes

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CURRIED RED SNAPPER



Curried Red Snapper image

"My husband and daughter, who don't usually care for fish, love it prepared this way," remarks Lynette Kerslake of Corbett, Oregon. "A tasty curry sauce baked over the fish makes the delicious difference."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

1 pound red snapper or cod or haddock
2 medium onions, chopped
2 celery ribs, chopped
1 tablespoon butter
1 teaspoon curry powder
3/4 teaspoon salt
1/4 cup milk

Steps:

  • Place the fish in a greased 13-in. x 9-in. baking dish. In a large skillet, saute onions and celery in butter until tender. Stir in curry powder and salt. , Remove from the heat; stir in milk. Spoon over fish. Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 155 calories, Fat 4g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 381mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.

RED CURRY SNAPPER



Red Curry Snapper image

Make and share this Red Curry Snapper recipe from Food.com.

Provided by Jon W 2

Categories     Vegetable

Time 30m

Yield 1 serving, 2 serving(s)

Number Of Ingredients 7

2 red snapper fillets (6oz)
1 teaspoon red curry paste
1 cup coconut milk
1 cup mushroom
1 small head bok choy
1/2 tablespoon brown sugar
1 teaspoon canola oil

Steps:

  • Combine curry paste, coconut milk, and brown sugar in a small sauce pan over low heat until thickens.
  • Chop bok choy up into small peices then boil then till they're slighty tender then drain set aside.
  • Heat oil in med saute pan and put the fish skin side down cook each side about 4 to 5 minutes
  • Take fish out and plate.
  • Add the veggies to the pan, cook for 3 minutes.
  • Divide veggies onto two plates and drizzle with sauce grom pan.

CURRIED RED SNAPPER



Curried Red Snapper image

Categories     Garlic     Ginger     Onion     Tomato     Bake     Snapper     Curry     Bell Pepper     Gourmet

Yield Serves 10 as part of a buffet

Number Of Ingredients 14

For the sauce:
2 onions, chopped fine
1/4 cup vegetable oil
a 1-inch cube of peeled fresh gingerroot, minced
4 garlic cloves, minced
1 green bell pepper, chopped fine
1 red bell pepper, chopped fine
3 tablespoons curry powder
1/4 cup all-purpose flour
3 cups low-salt chicken broth
a 28-ounce can plum tomatoes, drained well and chopped fine
2 tablespoons fresh lime juice
a 4- to 4 1/2-pound red snapper, cleaned, leaving the head and the tail intact
fresh coriander sprigs for garnish if desired

Steps:

  • Make the sauce:
  • In a large heavy saucepan cook the onions in the oil over moderate heat, stirring, until they are softened, add the gingerroot and the garlic, and cook the mixture, stirring, for 1 minute. Add the bell peppers and cook the mixture, stirring, until the peppers are softened. Add the curry powder the flour and cook the mixture over moderately low heat, stirring, for 3 minutes. Add the broth, bring the mixture to a boil, whisking, and stir in the tomatoes. Simmer the sauce, stirring occasionally, for 5 minutes and stir in the lime juice and salt and pepper to taste. The sauce may be made 3 days in advance and kept covered and chilled. Reheat the sauce before continuing with the recipe.
  • Arrange the snapper on a deep ovenproof platter, ladle about 2 cups of the sauce over it, keeping the remaining sauce covered and warm, and cover the platter tightly with oiled foil, oiled side down. Bake the snapper in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until it just flakes. Garnish the snapper with the coriander sprigs and serve the remaining sauce separately.

CURRIED RED SNAPPER



Curried Red Snapper image

Provided by Cat Cora

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 14

2 pounds red snapper fillets
2 teaspoons salt
1 teaspoon black pepper
2 scallions, chopped
2 tablespoons curry powder
2 tablespoons butter
1/4 cup olive oil
1 to 2 Scotch bonnet peppers, seeded and chopped
1 clove garlic, crushed
2 cups coconut milk
1 cup water
2 tomatoes, roughly chopped
2 onions, sliced 1/4-inch thick
10 cilantro sprigs

Steps:

  • Cut the red snapper into small pieces and place in a bowl. Season with the salt, black pepper, scallion, and curry powder.
  • Allow the fish to marinate in the refrigerator for at least 1 hour.
  • When you are ready to proceed, heat the butter and oil in a large saute pan. Add the fish and saute until it is lightly browned on both sides. Add the peppers, garlic, coconut milk, water, tomatoes, and onions. Cover the fish and bring to a boil. Reduce the heat, cover the pan, and simmer until the fish is tender, about 20 to 25 minutes, adding more water if necessary. Also, add a touch more curry, if necessary, for your taste. Finish with fresh cilantro leaves.
  • Serve this splendid dish with white rice and fried plantains.

CURRY SNAPPER



Curry Snapper image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

Olive oil, for sauteing fish
1/4 cup all-purpose flour
1 tablespoon curry powder, preferably Indonesian
Two 5- to 6-ounce fillets rock cod or other thick white fish
1/2 white onion, sliced
1 bell pepper, sliced
4 to 6 ounces mushrooms, sliced
1 clove garlic, chopped
1/2 ounce sweet sake
2 ounces clam juice
Steamed white rice, for serving
Soy sauce

Steps:

  • Coat a medium saute pan with the oil and place over medium-high heat. Stir together the flour and curry powder in a small bowl. Dust the rock cod fillets with the curry-flour mixture and pan-fry until golden on one side, 2 1/2 minutes. Turn the fish and add the onions, peppers, mushrooms and garlic to the pan and cook 1 1/2 minutes. Deglaze the pan by pouring in the sweet sake and clam juice. Cook to reduce the broth by a third, 2 to 3 minutes.
  • Serve the fillets over steamed white rice, spooning the vegetables and broth over the fillets. Drizzle with soy sauce to taste.

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