Red Snapper Sandwiches With Jalapeno Mayonnaise Recipes

RED SNAPPER OPEN-FACED SANDWICHES

Steps:

• For the sauce: Place the yogurt, parsley, olive oil, lemon juice, lemon zest, cumin, pepper and salt in a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed, about 30 seconds. Set aside
• For the fish: Heat the olive oil in a large skillet over medium-high heat. In a shallow bowl, combine the flour with the coriander and salt. Dredge each fillet in the seasoned flour and coat well. Shake off excess flour, then add the fillets to the hot pan. Cook on the first side for 3 to 4 minutes, or until golden brown and cooked most of the way through. Carefully flip, and cook for another 1 to 2 minutes.
• To assemble: Brush the bread slices with the olive oil and toast on a grill or grill pan over high heat for 3 minutes per side, or until golden brown.
• Spread each slice with a few tablespoons of the sauce and place a fish fillet on top. Add another dollop of sauce and scatter over some arugula and cherry tomatoes. Add a squeeze of lemon, season with salt and serve.

ROASTED JALAPENO MAYO

Steps:

• Place the peppers on a baking sheet with the cut side facing down.
• Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
• Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
• Remove the skins from the peppers. The skins should easily "pinch" off.
• Puree everything.

JALAPENO MAYONNAISE

Steps:

• Place all of the ingredients in a small bowl and whisk to blend. Transfer to a clean container and refrigerate until ready to use or serve.

RED SNAPPER WITH ATHENIAN SAUCE

Steps:

• Combine green bell pepper, tomato, onion, olive oil, olives, lemon juice, green onion, capers, garlic, sugar, salt, and pepper in a heavy pan over medium-high heat. Saute until all ingredients are slightly wilted, 5 to 10 minutes. Remove from heat and keep warm.
• Heat olive oil in a heavy pan over medium heat. Add snapper fillets to hot oil. Sprinkle Greek seasoning on top and cook for 2 to 3 minutes. Turn fish over and cook on the other side for 2 more minutes. Turn fish back to the original side and finish cooking until fish is tender and flakes easily with a fork, another 1 to 2 minutes.
• Pour still-hot Athenian sauce over fish just before serving. Sprinkle about 2 ounces feta cheese and 1 tablespoon of parsley over each portion.

GRILLED RED SNAPPER WITH LEMON AND JALAPENO

Steps:

• Place snapper fillets in a glass baking dish and pour Italian dressing over top. Gently turn fish to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium heat. Make a tray with aluminum foil and spray with cooking spray.
• Remove fish from the dressing and place on the foil tray. Place lemon slices and jalapenos on top. Discard any remaining dressing.
• Place the tray on the preheated grill and cook until fish begins to turn a nice, light color and flakes easily with a fork, 5 to 6 minutes per side.

RED SNAPPER SANDWICHES WITH JALAPENO MAYONNAISE

Steps:

• To make the mayonnaise, whisk together the mayonnaise, yogurt, chopped jalapeno and jalapeno liquid. Refrigerate at least 1 hour.
• To make the relish, toss together the corn, red pepper, scallion and cilantro. Add the lime juice, salt and pepper and toss.
• To make the snapper, place cornmeal, salt and pepper in a shallow dish. Dip fillets in milk and coat in cornmeal. Heat oil in a large nonstick skillet over medium heat. Add snapper and saute until cooked through, about 3 minutes per side.
• Spread the bottom of each piece of baguette with 2 tablespoons mayonnaise. Layer with snapper, relish and more bread. Serve immediately.