Sesame Crusted Red Snapper With Ginger Dressed Snappy Veggies Recipes

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SNAPPY GINGERS



Snappy Gingers image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 4 dozen

Number Of Ingredients 13

2/3 cup unsalted butter, softened
1/2 cup sugar, plus sugar for dusting the cookies
1/4 cup packed brown sugar
1 egg yolk
2 tablespoons blackstrap molasses
1 cup all-purpose flour
1 tablespoon ground espresso
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • Special equipment: an electric mixer with paddle attachment
  • Preheat the oven to 350 degrees F.
  • Use an electric mixer to cream together the butter, sugar, and brown sugar until light and fluffy. Add the egg yolk and molasses and mix well.
  • In a separate bowl, combine the flour, espresso, ginger, cinnamon, cloves, allspice, baking soda, and salt. Mix the dry ingredients into the butter mixture. (The dough will be quite soft.)
  • Roll the dough into tight 1-inch round logs, wrap snugly in parchment paper or plastic wrap, and chill until firm (see Cook's Note*).
  • Unwrap the dough and slice into 1/4-inch rounds. Pour some sugar into a shallow dish. Press the top of each cookie into the sugar and then place cookies sugar side up on a parchment paper-lined sheet pan about 2 inches apart. Bake for 12 to 15 minutes. Do not over bake; the cookies will become "snappy" once they have cooled completely. Transfer them to a wire cooling rack to cool for 5 minutes.

RED SNAPPER WITH SESAME GINGER MARINADE



Red Snapper with Sesame Ginger Marinade image

Although many microwaved dishes come out bland, this one turns out quite well due to the marinade. Even I, a non fish lover, thought this was pretty good

Provided by Tebo3759

Categories     Microwave

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon sesame seeds
1/2 teaspoon sesame oil
2 tablespoons soy sauce
1 tablespoon white wine vinegar
2 tablespoons ginger, minced
1 tablespoon garlic, minced
1/4 teaspoon cayenne
1 lb red snapper fillet

Steps:

  • Microwave sesame seeds on high about 1 minute.
  • Mix oil, soy, vinegar, ginger, garlic& cayenne.
  • Marinade filets in mixture 10-15 minutes .
  • Arrange filets on plate with thick side out.
  • Cover with plastic wrap and vent in two places.
  • Microwave on high 4-5 minutes until thickest portion is just opaque.
  • Let stand 5 minutes.
  • Sprinkle with toasted sesame seeds.

SASHIMI NAPOLEON



Sashimi Napoleon image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 18

3/4 pound sashimi grade tuna
2 tablespoons good quality mayonnaise
1 teaspoon Vietnamese garlic-chili sauce
2 tablespoon chopped green onion, white and green parts
2 teaspoons tobiko (flying fish roe)
1 tablespoon chopped fresh cilantro leaves
Peanut oil, for frying
18 (3-inch-square) wonton skins
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup olive oil
2 tablespoons wasabi paste
2 teaspoons ground toasted sesame seeds
1 bunch radish sprouts
8 shiso leaves
1/4 pound smoked salmon, thinly sliced
1/2 cup sliced pickled ginger, for garnish
1 tablespoon tobiko (flying fish roe), for garnish

Steps:

  • Cut 1/4 pound of the tuna against the grain into 12 thin slices. Finely chop the other 1/2 pound for the tartare.
  • To prepare the tartare base, combine all the ingredients and mix well. Add the chopped fish and stir lightly to combine.
  • To prepare the crispy wontons, in a saucepan, pour in the oil to a depth of 1-inch and heat to 375 degrees. Add the wonton skins and fry, turning once, for 8 to10 seconds on each side, until light golden brown. Keep the wontons flat by using tongs to uncurl them. Using a wire skimmer, transfer to paper towels to drain. Allow to cool.
  • In a bowl, combine all the ingredients for the dressing and mix well.
  • To assemble, first roll the tuna slices up into rose-shaped bundles. Reserving 2 tablespoons of the radish sprouts, stack in the following order: wonton skin, 1/6 of the tartare mixture, shiso leaf, wonton skin, 1/6 of the smoked salmon, radish sprouts, wonton skin, 2 tuna rolls.
  • Sprinkle the top of the each napoleon with the reserved radish sprouts. Drizzle 3 tablespoons of the dressing around each plate. Garnish with pickled ginger and tobiko.
  • To serve, cut through the entire stack with a knife, and smash the layers together with a fork to blend the flavors.

SESAME CRUSTED RED SNAPPER WITH GINGER DRESSED SNAPPY VEGGIES AND CURRY COUSCOUS WITH ALMONDS



Sesame Crusted Red Snapper with Ginger Dressed Snappy Veggies and Curry Couscous with Almonds image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 18

2-inch piece fresh ginger, peeled and grated or minced
1 small jalapeno pepper, seeded and finely chopped
3 tablespoons rice wine vinegar or white wine vinegar, eyeball it
Salt and freshly ground black pepper
6 tablespoons vegetable oil, divided, eyeball it
10 radishes, thinly sliced
1 seedless or English cucumber, thinly sliced
1 yellow pepper, seeded, quartered and cut into thin strips
1 (2-ounce) pouch sliced almonds, 1/4 cup, available on baking aisle
1 cup chicken broth
1 tablespoon curry powder
2 pinches ground cinnamon
1 cup couscous
4 (8-ounce) portions red snapper fillet, skin on
1/2 cup sesame seeds, un-toasted, available on spice aisle
1 bunch watercress, trimmed of thick stems
1 cup roughly chopped fresh basil, about 20 leaves
2 scallions, chopped

Steps:

  • In a salad bowl, combine the ginger, jalapeno, vinegar, salt and pepper. In a slow steady steam, whisk in 3 tablespoons of vegetable oil. Add the radish, cucumber, yellow pepper and toss to coat. Let the veggies sit and marinate at room temperature while you prepare the sesame crusted snapper.
  • Place a medium saucepan on the stove. Add the sliced almonds and toast over moderate heat then remove from pan and reserve. Return pan to stove top and add the chicken broth, 1 tablespoon of vegetable oil -- just eyeball it, curry powder and cinnamon. Raise heat and bring broth up to a boil. When it boils, add couscous to the pot and stir to combine. Cover the pot and turn off the heat and let the couscous stand until ready to serve.
  • With a sharp paring knife, score the skin side of the snapper fillets by slashing 3, 1/8- inch thick cuts across the width of the fish. Season both sides of the fish with salt and pepper. Sprinkle and then gently press the sesame seeds onto both sides of the fish. Heat a nonstick large skillet over medium-high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Once the pan is hot, add the seasoned fish to the skillet skin side down. Saute the snapper for 4 minutes and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula. Flip the fillets and continue to cook on the second side for 3 minutes or until the fish is cooked through and opaque. While the fish is cooking on the second side, finish off the ginger dressed snappy veggies and prepare the couscous.
  • To the marinating vegetables, add the watercress and basil. Toss to combine.
  • Remove the lid on the couscous. Add scallions and toasted almonds and fluff couscous with a fork.
  • To serve, distribute the snappy veggies between 4 plates and top with the sesame crusted snapper; serve the couscous alongside.

MACADAMIA NUT CRUSTED ONAGA (RUBY SNAPPER) WITH MAUI ONION RELISH



Macadamia Nut Crusted Onaga (Ruby Snapper) With Maui Onion Relish image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

1 Maui onion or other sweet onion, finely diced
1 tablespoon chopped fresh chives
1 tablespoons chopped fresh cilantro
1 teaspoon chopped Japanese pickled ginger
1 tablespoon ginger vinegar from pickled ginger
1/4 teaspoon prepared wasabi paste
2 tablespoons extra-virgin olive oil
2 shiso leaves (available in Japanese markets), cut into thin julienne strips, or 1 dash ground cumin
2 tablespoons ogo seaweed (available in Japanese markets), or julienned cucumber
1 teaspoon hijiki seaweed (available in Japanese markets), hydrated in cold water until tender, or 1 tablespoons julienned cucumber
Salt
Freshly ground black pepper
1 cup chopped unsalted macadamia nuts
4 (6-ounce) onaga fillets (Hawaiian gray snapper), yellowtail, or any other snappper
Ginger Butter, recipe follows
1 pound unsalted butter, softened
1/4 cup finely chopped fresh ginger
Pinch salt
Pinch sugar

Steps:

  • First, make the Maui Onion Relish. In a nonreactive mixing bowl, stir together all the relish ingredients. Cover with plastic wrap and refrigerate for 2 hours. Preheat the oven to 400 degrees F. Lightly grease or oil a baking dish large enough to hold the fish fillets side by side.
  • Evenly spread the chopped macadamia nuts on a large dinner plate. Season a fish fillet with salt and pepper, and brush it evenly on both sides with 1/4 of the butter mixture. Dredge it in the nuts to crust it evenly on both sides, and transfer to the baking dish. Repeat with the remaining fillets, butter mixture, and nuts.
  • Bake the fish fillets until they are cooked through and the nut crust is golden brown, 8 to 10 minutes. Spoon the Maui Onion Relish onto 4 serving plates and, with a spatula, transfer a fillet to each plate, placing it on top of the relish. Serve immediately.
  • Prepare the Ginger Butter by putting all the ingredients in a food processor with the metal blade and processing until smooth. Set aside at room temperature.;

SESAME-CRUSTED RED SNAPPER WITH GINGER-DRESSED SNAPPY VEGGIES



Sesame-Crusted Red Snapper with Ginger-Dressed Snappy Veggies image

Categories     Salad     Ginger     Side     Marinate     Snapper

Yield 4 servings

Number Of Ingredients 13

2-inch piece fresh gingerroot, peeled and grated or minced
1 small jalapeño pepper, seeded and finely chopped
3 tablespoons rice wine vinegar or white wine vinegar (eyeball it)
Salt and freshly ground black pepper
5 tablespoons vegetable oil
10 radishes, thinly sliced
1 English (seedless) cucumber (the one wrapped in plastic), thinly sliced
1 yellow bell pepper, seeded, quartered, and cut into thin strips
4 8-ounce portions red snapper fillet, skin on
1/2 cup sesame seeds, untoasted (available on spice aisle)
1 bunch watercress, trimmed of thick stems
1 cup (about 20 leaves) fresh basil, coarsely chopped
1/4 cup toasted unsalted peanuts, coarsely chopped

Steps:

  • In a salad bowl combine the ginger, jalapeño, vinegar, salt, and pepper. In a slow steady stream, whisk in 3 tablespoons of the vegetable oil. Add the radishes, cucumber, and bell pepper and toss to coat. Let the veggies marinate at room temperature while you prepare the sesame-crusted snapper.
  • With a sharp paring knife, score the skin side of the snapper fillets: Slash 3 1/8-inch-deep cuts across the width of the fish. Season both sides of the fish with salt and pepper. Sprinkle and then gently press the sesame seeds onto both sides of the fish. Heat a large nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil (twice around the pan). When the pan is hot, add the seasoned fish to the skillet skin side down. Sauté the snapper for 4 minutes, and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula. Flip the fillets and continue to cook on the second side for 3 minutes, or until the fish is cooked through and opaque. While the fish is cooking on the second side, finish off the ginger-dressed snappy veggies.
  • To the marinating vegetables add the watercress, basil, and peanuts. Toss to combine.
  • To serve, distribute the snappy veggies among four plates and top with the sesame-crusted snapper.

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