Pan Fried Red Snapper With Salted Black Beans And Chilies Recipes

PAN-FRIED BLACKENED RED SNAPPER

Steps:

• Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
• Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
• Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
• Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

PAN-FRIED RED SNAPPER WITH SALTED BLACK BEANS AND CHILIES

Steps:

• Pat fish dry with paper towels. Mix salt, gingerroot, white pepper and 1 teaspoon cornstarch. Coat both sides of fish with gingerroot mixture. Cover and refrigerate 30 minutes. Place beans in bowl cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water drain well.Cut 3 green onions diagonally into 1-inch pieces. Cut remaining green onion into thin slices. Remove seeds and membranes from chilies. Cut chilies into very thin slices. Mix 1 tablespoon cornstarch, the water and sugar.Heat wok until very hot reduce heat to medium. Add 3 tablespoons vegetable oil tilt wok to coat side. Add fish fry until golden brown, turning once. Reduce heat to low.Cover and cook 10 miutes, turning after 3 minutes. Remove fish from wok.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add beans, green onion pieces, chilies and garlic stir-fry 1 minute. Add broth heat to boiling. Stir in cornstarch mixture cook and stir until thickened. Add fish, wine and sesame oil turn fish to coat both sides. Cook 2 minutes or until fish is hot. Sprinkle with sliced green onion.4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.