Snapper With Kale Orange Salad Recipes

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SNAPPER ESCABèCHE



Snapper Escabèche image

This is a grilled version of a classic Filipino dish. Skin-on snapper is grilled and finished with julienned vegetables and a quick sweet and sour sauce that's filled with island flavors. If you're not a fan of snapper, feel free to substitute it with any white meaty fish.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons vegetable oil, plus more for brushing and for the grill
3 cloves garlic, minced
1 1-inch piece ginger, peeled and cut into thin matchsticks
1/2 cup coconut or rice wine vinegar
1/2 cup pineapple juice
3 tablespoons fish sauce
1/4 cup packed light brown sugar
1/2 cup ketchup
1 bunch scallions
2 red bell peppers, cut into quarters
Kosher salt and freshly ground pepper
4 4- to 5-ounce skin-on red snapper fillets
2 cups cooked jasmine rice

Steps:

  • Preheat a grill to medium high. Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add the garlic and ginger and cook, stirring, until softened, about 2 minutes. Whisk in the vinegar, pineapple juice, fish sauce, brown sugar and ketchup. Bring to a steady simmer and cook until reduced by almost half, about 10 minutes.
  • Meanwhile, combine the scallions and bell peppers in a medium bowl with the remaining 1 tablespoon vegetable oil. Season with salt and pepper and toss. Grill until well marked and tender, about 2 minutes per side for the scallions and 3 minutes per side for the peppers.
  • Score the skin side of the snapper fillets, making a few small slashes. Pat dry. Brush both sides of the fillets with vegetable oil and season with salt and pepper. Lightly oil the grill grates. Grill the fish skin-side down, covered, until it's cooked around the edges, 3 to 4 minutes. Flip and cook through, 3 to 4 more minutes.
  • Cut the scallions into 3-inch pieces and cut the peppers into 1/4-inch strips. Divide the vegetables and fish among plates. Pour some of the sauce on top and serve the rest on the side. Serve with the rice.

Nutrition Facts : Calories 508, Fat 14 grams, SaturatedFat 1 grams, Cholesterol 45 milligrams, Sodium 1542 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 31 grams, Sugar 27 grams

GRILLED RED SNAPPER WITH A FRESH CITRUS SALAD



Grilled Red Snapper with a Fresh Citrus Salad image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

2 whole fresh red snappers, gutted and cleaned
8 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 cloves garlic
6 to 10 Scotch bonnet chile peppers
3 oranges, 1 juiced, 1 cut into segments, 1 thinly sliced
1 mango, chopped
1 red onion, sliced
1 papaya, chopped
2 lemons, 1 juiced, 1 thinly sliced
2 limes, 1 juiced, 1 thinly sliced
Bunch fresh cilantro, chopped
1 star fruit, thinly sliced, optional

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.

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