Red Snapper With Fava Bean Puree Recipes

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VIETNAMESE RED SNAPPER WITH NOODLES



Vietnamese Red Snapper with Noodles image

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h35m

Yield 4 servings

Number Of Ingredients 16

5 cloves garlic, sliced
4 stalks lemon grass, trimmed, pounded and halved lengthwise
2 habanero chiles, minced
1 large or 2 small shallots, sliced
2 tablespoons Asian fish sauce
2 tablespoons grated fresh ginger
1 teaspoon sugar
1/2 teaspoon ground turmeric
1 pound red snapper fillet, skin removed, cut into 1-inch pieces
3 ounces rice vermicelli noodles
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1/2 cup sliced scallions

Steps:

  • In a 1-gallon resealable freezer bag, combine the garlic, lemon grass, habaneros, shallots, fish sauce, ginger, sugar and turmeric. Mix all the ingredients around in the bag, then add the fish and seal the bag. Shake to coat the fish in the marinade. Marinate in the refrigerator for 4 to 6 hours.
  • Cook the rice noodles according to package directions. Quickly rinse in cool water, drain well and divide among 4 serving bowls.
  • Heat the vegetable oil in a large saute pan over medium-high heat. When hot, add the fish along with its marinade. Remove the lemon grass and discard. Sprinkle the fish with the salt and cook, undisturbed, for 4 minutes. Flip the fish pieces over to lightly brown the other side, and cook another minute or so. Toss gently with a rubber spatula until all of the fish is cooked and the shallots are beginning to brown. Scatter the scallions, basil, cilantro and mint over the top. Spoon the fish over the rice noodles. Serve.

RED SNAPPER WITH FAVA BEAN PURéE



Red Snapper with Fava Bean Purée image

I love the look, flavor, and textures of this delicate and pretty dish. It's a perfect way to spotlight the flavors of spring, when fava beans are in season. Other times of the year you can substitute frozen lima beans for the favas; either way the purée is bright from the mint and satisfies your starch cravings. Just be careful not to overcook the beans, as they can turn an unattractive gray. Red snapper, with its pinkish hue, is a quite flavorful white fish that works perfectly with the fava beans. Finish it off with a drizzle of really good-quality extra-virgin olive oil.

Yield 4 servings

Number Of Ingredients 6

4 cups (1 quart) low-sodium chicken broth
3 pounds fresh fava beans, shelled, or 1 1/2 pounds frozen lima beans, thawed
3 tablespoons chopped fresh mint leaves
Salt and freshly ground black pepper
3 tablespoons olive oil
4 (6-ounce) center-cut red snapper fillets

Steps:

  • In a medium saucepan, bring the broth to a boil over medium-high heat. Add the beans. Reduce the heat to low and simmer until the beans are tender, 5 to 8 minutes. Drain the beans and reserve 1 cup of the broth. If using fava beans, when the beans are cool enough to handle, pop them out of their outer pods, discarding the pods. Combine the fava or lima beans and reserved broth in a blender or food processor. Add the mint and blend until smooth. Season with salt and pepper.
  • In a large skillet, heat the olive oil over medium-high heat. Season the fish with salt and pepper on both sides. Cook for 3 to 4 minutes on each side, until brown and the center is just opaque.
  • Divide the fava bean purée among 4 serving plates. Place a fillet of red snapper on top of the purée. Serve immediately.

RED SNAPPER PUTTANESCA



Red Snapper Puttanesca image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 11

One 1 to 1 1/2-pound red snapper, cleaned, gutted and fins removed
Kosher salt
4 stems rosemary
3 stems oregano
1/2 orange, sliced (about 3 slices)
2 tablespoons capers
1 orange bell pepper, cut into 1/2 inch strips
1 red bell pepper, cut into 1/2 inch strips
1/2 red onion, cut into thin strips
1/2 teaspoon red pepper flakes
Olive oil

Steps:

  • Preheat the oven to 400 degrees F. Position a rack in the top third of the oven.
  • Dry the snapper very well inside and out. Score the skin twice on each side. Season inside and out with 1 1/4 teaspoons salt. Stuff the cavity with the rosemary, oregano and orange slices and close the belly around the filling.
  • On a rimmed baking sheet, toss together the capers, orange and red bell peppers, onions, red pepper flakes, 1 tablespoon olive oil and 1/2 teaspoon salt. Place the fish in the middle of the vegetables and rub the skin with 1 tablespoon olive oil.
  • Roast until the fish is cooked through and tender when pierced with a fork, 25 to 30 minutes. Transfer to a platter to rest.
  • Add the roasted vegetables to a blender; puree until smooth.
  • Using a butter knife, cut the top fillet away from the fish by following the spine down the center of the fish. Remove the fillet with a fork. Flip the fish and repeat on the other side.
  • Serve the fillets with the spicy roasted pepper puree.

SNAPPER WITH TRUFFLED FAVAS AND CROSNES



Snapper with Truffled Favas and Crosnes image

Provided by Emeril Lagasse

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 9

1 cup crosnes
2 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons butter
1/4 cup water
1 cup fava beans, blanched and peeled* (See Cook's Note)
2 tablespoons truffle oil
2 (6-ounce) snapper fillets
Flour, for dredging

Steps:

  • Wash the crosnes by soaking them in water and scrubing gently with a vegetable brush, taking care to get all dirt and sand out of the nooks and crannies.
  • Heat olive oil over medium-high heat in a heavy pan. Add the crosnes, season with salt and pepper, stir, and cook for 5 minutes. Add butter and water, reduce heat to a simmer, and cook for about 10 more minutes or until tender. Add fava beans and heat through. Remove from heat and drizzle with truffle oil.
  • Heat olive oil in a medium skillet. Dredge snapper in flour and saute until cooked through and slightly golden, about 3 minutes per side.
  • Divide favas and crosnes among 2 plates. Top with snapper and serve.

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