Red Snapper With Acorn Squash Savoy Cabbage And Creamy Sauce Recipes

RED SNAPPER WITH ACORN SQUASH, SAVOY CABBAGE AND CREAMY SAUCE

Steps:

• For the spiced pumpkin seeds:.
• Preheat the oven to 350 degrees F. Toss the pumpkin seeds with the oil and spread on a baking sheet. Bake 15 to 20 minutes, turning the seeds halfway through the cooking time. Remove the seeds from the oven and toss with the salt, garlic powder and paprika. Cool and store in an airtight container.
• For the squash sauce:.
• Heat 8 tablespoons of the butter in a heavy-bottomed pan over medium heat. When the foaming subsides, add the sage leaves and garlic. Cook until the sage is crisp, the garlic is lightly colored and the butter has a light-brown color and nutty aroma. Add the squash and toss to coat in the butter. Season with salt and pepper. Pour in enough broth to barely cover the squash and bring to a simmer. Cover the pan and cook until the squash is soft enough to crush with a fork, 10 to 15 minutes. Working in batches if necessary, transfer the mixture to a blender and blend until smooth with the remaining 4 tablespoons butter. Season with salt and pepper and strain the sauce through a fine-mesh sieve.
• For the fish and vegetables:.
• Heat 1 tablespoon of the oil in a skillet. Season the flesh side of the snapper with salt and pepper. Once oil is hot, add the fish skin side down to the skillet and cook until the skin is golden and crisp, about 5 minutes. Turn the fish over and finish cooking on the other side. Cover and keep warm.
• In another skillet, heat the remaining 1 tablespoon oil. Add 2 tablespoons of the butter; once the foaming has subsided, add the squash and cabbage and cook until tender and heated through. Season with salt and pepper.
• Reheat 3 ounces of the squash sauce; when very hot, remove from the heat and swirl in the remaining 1/2 tablespoon butter. Place the sauce in the bottom of a bowl, add the squash and cabbage and top with the fish. Combine the pea shoots, 1 teaspoon of the spiced pumpkin seeds and a drizzle of pumpkin seed oil in a bowl and use it to garnish the dish.

RED SNAPPER IN SQUASH BLOSSOM SAUCE

Steps:

• In a saucepan, add the butter, the onion, garlic and epazote and cook until the onion is transparent. Add the squash blossoms and cook until the flowers wilt. Place the flowers and the sauce in a blender, add the cream and salt and pepper. Blend well and return a sauce to the saucepan and warm up.
• Preheat the oven to 350 degrees F:
• Place the red snapper fillets on an oven tray. Add salt and pepper. Cook in the oven for 15 minutes or until opaque and firm.
• Garnish and side dish:
• In a saucepan, add the butter and melt. Add the huitlacoche, the corn.and salt and pepper, to taste. In another saucepan fry the squash blossoms in hot vegetable oil.
• Assembly:
• On a large plate, place 1/4 cup of the sauce, add the snapper on top and garnish with fried squash blossoms on top of the snapper fillet. Add a side of the corn and huitlacoche mixture.

BAKED RED SNAPPER WITH SHRIMP AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Melt butter for cream sauce in a large skillet over medium-low heat. Add onion, celery, bell pepper, and garlic. Cook and stir until vegetables soften and onion turns translucent, 5 to 7 minutes.
• Whisk flour and Creole seasoning into onion mixture to make a paste. Slowly add half-and-half, whisking constantly. Whisk in sherry, lemon juice, basil, and thyme. Season with salt and pepper. Cook, stirring constantly, until sauce thickens, 3 to 4 minutes. Remove from heat. Add mozzarella; stir until melted and combined.
• Lightly season snapper and shrimp on both sides with seafood seasoning. Arrange snapper in a single layer in the prepared baking dish. Top with shrimp and mushrooms. Pour cream sauce over top. Sprinkle with Parmesan.
• Bake, uncovered, in the preheated oven until fish flakes easily with a fork and shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.