Florida Red Snapper Recipes

FLORIDA RED SNAPPER

Steps:

• Preheat oven to 350 degrees F. Rub outside of fish with 1 tablespoon oil. Sprinkle inside and outside of fish with 1/8 teaspoon black pepper and 1/8 teaspoon salt, if using.
• In 2-quart saucepan, heat remaining 2 tablespoons oil over medium heat until hot. Add celery, onion, green pepper, and green onion, and cook 3 minutes or just until vegetables are tender, stirring occasionally. Remove saucepan from heat; stir in pine nuts, almonds, and parsley.
• Spoon pine nut mixture into cavity of fish. Tie fish with string to close cavity. Transfer fish to half of foil square set on large cookie sheet. Top fish with overlapping slices of lime, onion, and tomato. Sprinkle with remaining 1/8 teaspoon pepper and 1/4 teaspoon salt, if using. Drizzle lime juice over fish.
• Fold other half of foil over fish. Pinch foil edges together to seal tightly. Bake 30 minutes or until fish flakes easily. Before serving, with kitchen shears, cut opening in top of packet to let steam escape, then carefully pull back foil. Transfer fish to large platter. Garnish with celery leaves, green onion tops, parsley, and lime wedges.

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

RED SNAPPER "ART DECO": FLORIDA RED SNAPPER, PURPLE POTATOES, AND PICKLED PINK ONIONS IN A KEY LIME SAUCE

Steps:

• In a shallow pan, over high heat, combine all the ingredients for the court bouillon and bring to a simmer. Season generously with salt.
• Place 4 of the snapper fillets into the court bouillon, making sure that they are fully submerged. The liquid should remain just below a simmer. Cook the fish for about 8 minutes until cooked through and remove to a plate. Repeat this with the rest of the fillets. Serve with the purple potatoes, pickled pink onions and the key lime sauce.
• Place the potatoes in a medium pot and fill with cold water to cover. Season the water with salt and bring to a boil. Cook until the potatoes are tender but not falling apart, about 15 minutes. Drain the potatoes and toss lightly with 2 tablespoons butter.
• Meanwhile, bring another pot of water to a boil and season with salt.
• In a medium saute pan, over medium heat, add 1 tablespoon of butter and shallots. Cook the shallots until soft but not brown. Season with pepper.
• Place the tatsoi or other leafy green into the boiling water and cook for about 20 seconds. Drain well. Add the tatsoi to the shallots and butter and toss.
• In a saute pan, over medium heat, add the oil. Add the onions and toss to coat with oil. Reduce heat to medium and cook for 2 minutes. Add the sugar and cook for 2 more minutes. Add the orange juice, zest, and red wine vinegar and cook until nearly all the liquid has reduced. Season with salt and white pepper. Set aside until ready to serve.
• In a small saucepan, away from the heat, add rum, limes, shallots, and garlic. Place the saucepan over medium heat and allow the rum to flame until it self extinguishes. Add the wine and reduce by half. Add the turmeric, annatto seeds, sriracha and cream and simmer to reduce, about 5 minutes. Season with salt. Strain the sauce and keep warm. If the sauce is too thin, it can be thickened with a little cornstarch before straining.

FLORIDA RED SNAPPER

Steps:

• Thaw fillets if frozen.
• Cut fish into 6 portions.
• Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches.
• Combine onion, orange and lemon juice, ornage rind, and salt.
• Pour over fish; cover and place in refrigerator to marinate 30 minutes.
• Sprinkle fish with nutmeg and pepper.
• Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork.