Red Snapper Hash Recipes

VERACRUZ STYLE RED SNAPPER

Steps:

• Season the fish with salt, pepper and lime juice inside and out. Set aside.
• In a large ovenproof frying pan, heat the oil in on medium heat. Add the onion and sauté until transparent. Your frying pan has to be big enough to fit the fish. If you do not have a large enough oven-proof frying pan, then have a large baking dish ready to bake the fish there. Preheat your oven to 375 degrees.
• Stir in the garlic and cook for about 2 minutes.
• Add the crushed tomatoes or chopped tomatoes to the frying pan and cook for about 8 minutes. Add the herbs. Keep cooking for 4 more minutes or until sauce is cooked.
• If using the dry white wine, add it while the tomatoes sauce is cooking.
• Before adding the red snapper, add the pickled jalapeños, raisins, olives and capers and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper.
• To bake the fish, add some sauce to the bottom of the baking dish, then place the fish and cover it with the rest of the sauce; bake for about 30 minutes or more. The fish meat should flake when you insert a fork. (If you want to cook it using the stove-top method, place the fish into the frying pan and cover with some of the sauce. Place a lid and simmer until fish is cooked.). The cooking time will depend on the size of the fish.

RED SNAPPER HASH

Steps:

• Melt 4 tablespoons butter in a large heavy-bottomed skillet over medium heat. Add 3 cloves garlic and cook, stirring constantly, 1 minute. Add scallions and continue cooking, stirring, 1 minute more. Add tomatoes, chiles, cinnamon, cloves, cumin, and salt; stir to combine. Cook, stirring often, until sauce is slightly thickened, about 5 minutes.
• Add fish to the pan in a single, even layer. Reduce heat to a low simmer. Cook until fish just begins to turn opaque, about 1 minute. Carefully turn fillets and continue cooking 1 minute more; remove from heat and let cool.
• When fish is cool enough to handle, shred meat using your fingers. Remove any remaining bones and discard. If sauce seems too thin, drain some of the liquid and discard.
• In another large skillet, heat remaining 4 tablespoons butter over medium heat until hot and bubbling. Add remaining 3 cloves garlic and cook, stirring, 1 minute. Add shredded fish and sauce; cook until heated through. Serve immediately with tortillas or tortilla chips.

PAN SEARED RED SNAPPER

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.