PAN SEARED RED SNAPPER WITH SKIN
Combine the grapefruit segments and radishes in a bowl. Toss with the pink grapefruit vinaigrette.
Provided by John Siracusa
Categories Adapted Recipes Gordon Ramsay
Time 1h30m
Number Of Ingredients 19
Steps:
- In a small bowl, combine the grapefruit juice, shallot, honey, and sherry vinegar, whisking well. Whisk in the olive oil in a slow, steady stream until emulsified.
- Season with salt and pepper
- Preheat the oven to 375°F. Peel the beets and place them on two separate pieces of tin foil. Coat them lightly with olive oil and season with salt and pepper.
- Wrap the beets in the foil and place them on a baking sheet. Roast in the oven until they are cooked through and easily pierced with the tip of a sharp knife, 45-60 minutes.
- Heat olive oil and butter in a large sauté pan over medium-high heat. When the foam subsides, season the red snapper fillets with salt and pepper and cook, skin-side down, about 3 minutes, until they are lightly browned.
- Then turn the fillets over and sear the other side for another 2 minutes, until just cooked through.
Nutrition Facts :
GRILLED PACIFIC SNAPPER
We are serving a Grilled Pacific Snapper with French Style Butter Sauce for Easter! The fish is seasoned with paprika and other spices. What makes this dish unique is a homemade beurre blanc sauce and the freshness of the ingredients being used.
Provided by Chef Adriana Martin
Categories Main Course
Time 15m
Number Of Ingredients 5
Steps:
- If using frozen fillets of rockfish or Pacific snapper defrost the fish following the package instructions.
- Season the fish fillets with olive oil and a mix made with paprika, oregano, black pepper, and salt.
- Using a grilling skillet to cook the fish but you can opt for traditional grilling method too.
- Grill the fish with the lemon slices for 4 minutes on each side and set aside. Fish is ready when reaching an internal temperature of 145°F.
- Serve the grilled Pacific snapper with your favorite steamed veggies and drizzle with warm French style butter sauce or beurre blanc.
Nutrition Facts : Calories 1267 kcal, Carbohydrate 5 g, Protein 167 g, Fat 62 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 450 mg, Sodium 1204 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 44 g, ServingSize 1 serving
RED SNAPPER WITH SHERRY BEURRE BLANC
Steps:
- In a small saucepan cook the Sherry, the shallot, the white wine, the vinegar, and salt and pepper to taste over moderately high heat until the liquid is reduced to about 2 tablespoons, remove the pan from the heat, and whisk in the butter, 1 piece at a time, adding each new piece before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.)
- On a foil-covered broiler pan broil the fillets under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until they just flake, divide them between 2 plates, and spoon the sauce over them.
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