Red Snapper With Citrus Vinaigrette Recipes

RED SNAPPER WITH CITRUS VINAIGRETTE

Steps:

• Make vinaigrette:
• Whisk together passion-fruit purée, citrus juices, and vinegar. Add oil in a slow stream, whisking until emulsified. Stir in remaining vinaigrette ingredients and season with salt and pepper.
• Make squash purée and fry fish:
• Steam squash in a steamer over boiling water, covered, until tender, about 10 minutes. Purée with butter in a food processor and add cayenne and salt to taste. Keep warm, covered.
• Pat fish dry and make 3 diagonal slashes through skin of each fillet. Season with salt and pepper. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then fry 3 fillets, skin sides down, until golden, about 3 minutes. Turn and fry about 1 minute more, or until just cooked through. Transfer to a platter and fry remaining 3 fillets in same manner. Serve fish, skin sides up, on a bed of squash pur)e and drizzle with vinaigrette.

RED SNAPPER WITH CITRUS VINAIGRETTE

Steps:

• Preheat grill to medium-high heat. Spray grill basket with nonstick nonflammable cooking spray. Sprinkle fillets evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill fish in grill basket for 2 minutes on each side or until fish flakes easily when tested with a fork.
• In a small bowl, combine oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, cilantro, lime zest, lemon zest, and orange zest. Drizzle vinaigrette over fish. Serve.

RED SNAPPER EN PAPILLOTE WITH CILANTRO-LIME VINAIGRETTE

Steps:

• Make the snapper: Preheat oven to 400 degrees. Place fish on one side of a 12-by-16-inch piece of parchment. Season cavity with salt and pepper, and arrange lime and 1/2 the garlic. Season outside of fish with salt and pepper. Sprinkle remaining garlic on fish, and drizzle with oil and lime juice.
• Fold parchment over fish, and seal by making small, tight overlapping folds along edges and ends. Transfer to a baking sheet, and roast until packet puffs and turns light golden, about 20 minutes. Open fish packet carefully. Fish should be opaque in center; if it is not cooked through, reseal parchment and continue roasting.
• Make the vinaigrette: Puree all of the ingredients in a blender until smooth.
• Transfer fish to cutting board discarding parchment. Debone if desired, and garnish with cilantro. Serve immediately with vinaigrette on the side.

GRILLED RED SNAPPER WITH A FRESH CITRUS SALAD

Steps:

• Preheat the grill to high heat.
• Cut 3 thin slices into both sides of each fish. Drizzle both sides of the fish with 6 tablespoons of the olive oil, sprinkle with salt and black pepper, and put 4 cloves of the garlic into each fish cavity. Grill the fish until golden and browned, 3 to 5 minutes per side. Lower the heat to medium, throw the Scotch bonnet peppers on the grill, close the lid and continue cooking for 10 minutes.
• Combine the orange segments, mango, onions and papaya in a large bowl. Add the remaining 2 tablespoons olive oil, the lemon juice, lime juice, orange juice, cilantro and some salt and black pepper. Mix together, and then transfer to a serving platter.
• Gently place the fish over the citrus salad. Arrange the star fruit, if using, lemon slices, lime slices, orange slices and Scotch bonnet peppers on the platter and serve.

RED SNAPPER

Steps:

• To make the cabbage slaw, put the lemon juice, orange juice, mustard, honey, and basil in a blender and blend until smooth. Season with salt and pepper. With the motor running, add the oil and blend until emulsified. Reserve 1/4 cup of the citrus vinaigrette for the fish.
• Combine the napa and red cabbages and carrot in a large bowl, add the remaining vinaigrette, and toss to coat. Season with salt and pepper. The slaw can be made 1 hour in advance and stored covered in the refrigerator.
• To cook the fish, preheat the grill to high or heat a grill pan over high heat. Brush both sides of the fish with oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Transfer to a plate and immediately drizzle with the 1/4 cup reserved citrus vinaigrette. Let cool slightly and then flake into large pieces using a fork.
• Grill the tortillas for about 5 seconds per side, until slightly charred. Place the tortillas on a flat surface, fill the center of each with some of the fish, slaw, salsa, relish, and cilantro leaves. Serve 3 tacos per person.
• CHARRED TOMATO SALSA
• Preheat the broiler or heat a grill pan over high heat. Brush the tomatoes with 2 tablespoons of the oil and season with salt and pepper. Broil or grill, turning a few times, until the entire surface is blackened, about 5 minutes. Remove and let cool slightly. Slice in half, remove the seeds, and transfer the tomatoes to the bowl of a food processor.
• Heat the remaining 2 tablespoons oil in a medium sauté pan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add to the tomatoes in the food processor along with the vinegar and process until smooth. Add the cilantro and honey, season with salt and pepper, and pulse a few times. Scrape the mixture into a bowl. Serve at room temperature.
• TOMATILLO-AVOCADO RELISH
• Combine the avocados, tomatillos, lime juice, oil, and cilantro in a medium bowl and season with salt and pepper. The relish is best made just before serving.

CRISPY WHOLE RED SNAPPER WITH CHARRED JALAPENO-BASIL VINAIGRETTE

Steps:

• For the Charred Jalapeno-Basil Vinaigrette: Heat oil in a small saute pan until smoking. Add the jalapeno and cook until charred on all sides. Let the pepper cool and slice thinly. Place the pepper and the remaining ingredients in a medium bowl and whisk until blended.
• For the Crispy Fish: Heat oil in a deep fryer to 375 degrees F. Pat fish on both sides with paper towels to insure that it is totally dry. Season the fish on both sides with salt and pepper. Mix rice flour and water together. Dredge both sides of each fish in the batter and tap off any excess. Slowly lower the fish into the oil and fry for 6 to 7 minutes. Carefully remove, drain on plate lined with paper towels and drizzle immediately with the vinaigrette.
• For the Grilled Vegetables: Toss vegetables with olive oil, salt and pepper, and grill until tender.

PAN-SEARED RED SNAPPER WITH LEMON- ZEST BUTTER SAUCE

Steps:

• Grate the zest from 1 of the lemons, carefully avoiding the pith. Set aside.
• Using a paring knife, remove the peel in long strips from the second lemon, scraping off any pith. Cut the peel into a fine julienne. Bring a small saucepan half full of water to a boil and add the strips. Boil 1 minute. Drain and rinse the strips under cold water. Drain on paper towels. Set aside.
• In a small heavy saucepan, simmer the lemon juice, orange juice, shallot, peppercorns and grated zest, uncovered, until the mixture is reduced by half, about 5 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids and return the liquid to the pan and set it over very low heat.
• Whisk chunks of cold butter into the sauce one at a time, whisking continuously. When all the butter has been incorporated, immediately remove the pan from the heat. (The sauce will separate if it becomes too hot.) Transfer the sauce to a small thermos or to a glass cup set inside a bowl of very warm water.
• Place a large skillet over medium-high heat. When hot, add the oil. Add salt and pepper to snapper fillets taste. Place the snapper fillets in the pan and cook, turning once, until they are lightly browned and just cooked through, about 3 minutes per side. Transfer the fillets to 4 warm plates. Coat with the sauce, garnish with parsley and lemon-zest strips and serve.