Best 5 Red Snapper CuraÃao Style Recipes
In the vibrant culinary landscape of Curaçao, a captivating dish emerges, tantalizing taste buds and captivating hearts – the Red Snapper Curaçao Style. This delectable creation showcases the island's rich cultural heritage, where Dutch, Spanish, and Caribbean influences harmoniously blend. Picture a succulent red snapper fillet, bathed in a vibrant marinade of citrus, herbs, and spices, then pan-fried to perfection. Its crispy skin gives way to tender, flaky flesh that bursts with savory flavors. Alongside the fish, a symphony of accompaniments awaits: funchi, a polenta-like cornmeal dish; spicy pickled onions, adding a piquant touch; and fried plantains, offering a sweet and savory contrast. But the culinary journey doesn't end there. This comprehensive article unveils a treasure trove of additional recipes, each a testament to Curaçao's culinary prowess. Discover the secrets of making keshi yena, a flavorful baked cheese dish, and indulge in the tantalizing aroma of karni stoba, a tender beef stew brimming with spices. Embark on a culinary adventure through Curaçao's vibrant cuisine, where flavors dance and traditions intertwine.
Here are our top 5 tried and tested recipes!
CRUMB-COATED RED SNAPPER
I reel in compliments with this moist, crispy red snapper recipe. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that's done in mere minutes. It's one of the best red snapper recipes I've found. -Charlotte Elliott, Neenah, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.
Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 498mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
CURRIED RED SNAPPER
Steps:
- Cut the red snapper into small pieces and place in a bowl. Season with the salt, black pepper, scallion, and curry powder.
- Allow the fish to marinate in the refrigerator for at least 1 hour.
- When you are ready to proceed, heat the butter and oil in a large saute pan. Add the fish and saute until it is lightly browned on both sides. Add the peppers, garlic, coconut milk, water, tomatoes, and onions. Cover the fish and bring to a boil. Reduce the heat, cover the pan, and simmer until the fish is tender, about 20 to 25 minutes, adding more water if necessary. Also, add a touch more curry, if necessary, for your taste. Finish with fresh cilantro leaves.
- Serve this splendid dish with white rice and fried plantains.
RED SNAPPER CURAçAO STYLE
Perhaps the most widely known island dish, Red Snapper Curaçao Style is usually served with funchi and fried plantains. One cook insists the menu be varied by replacing funchi with carrot rice. Look for my Recipe #363879.
Provided by Chef Cristobal
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare for frying the red snapper.
- Make a marinade with the lime juice, scallions, clove of garlic and salt and pepper.
- Rub the fish with the marinade and set it aside for at least one hour.
- Melt in a heavy skillet the butter.
- Cut the fillets in serving pieces and coat them with flour.
- When the skillet is very hot, fry the fish quickly until it is nicely browned and crisp.
- Place in a baking dish and keep it warm in the oven.
- IN the fish drippings sauté until the onion is transparent the onion, green pepper and cloves of garlic.
- Add and simmer about twenty minutes the tomatoes and add the salt and pepper.
- The Creole sauce should be rich and thick.
- Just before serving place the red snapper pieces in the sauce and heat them thoroughly.
- To make carrot rice, sauté lightly in butter one minced onion and a grated carrot. Stir them into simmering rice when the water is almost absorbed.
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Nutrition Facts : Calories 355.3, Fat 12, SaturatedFat 6.2, Cholesterol 107, Sodium 215.6, Carbohydrate 12.6, Fiber 2.5, Sugar 5.4, Protein 48.5
RED SNAPPER
Provided by Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
- Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
- Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.
PESCADO FRITO (FRIED RED SNAPPER)
Fishing is an extraordinarily complex issue in Puerto Rico. Much of the seafood eaten doesn't come from the island's own waters, in part because of arcane legislation that controls fishing rights. And yet, whole deep-fried fish is a staple on the island, particularly along the west and southwest coast. There, you'll find red snapper, simply marinated in adobo, fried and served with tostones, avocado salad and white rice. It is, in my opinion, the absolute best way to enjoy a whole fish. The frying turns the head and the tail into a crunchy fish chicharrón, and the skin and flesh cook evenly, keeping the flesh moist and the skin crisp. While bones are often a concern for those uncomfortable eating whole fish, there's a simple solution: Eat it with your hands. Your fingers will do a much better job of finding bones than your fork will, and the experience is more visceral, and delicious.
Provided by Von Diaz
Categories dinner, quick, seafood, main course
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Prepare the adobo: Combine all the adobo ingredients and grind them together in a large pilón or mortar and pestle, or simply mix them together in a small bowl.
- Prepare the fish: Make three shallow crosswise cuts on both sides of the surface of the fish skin, then place it in a deep container with a lid or a large resealable bag. Pour adobo over, rubbing it into the skin, head and cavity. Let marinate for at least 30 minutes at room temperature, or 2 to 3 hours in the fridge. If marinating longer, let the fish come to room temperature 30 minutes before frying.
- In a wide, heavy-bottomed pot large enough to submerge your fish, pour in enough oil to reach a depth of at least 2 inches. Heat over high until oil is simmering and reaches 350 degrees on a candy thermometer.
- Line a baking sheet with paper towels and set aside.
- Once the oil comes to temperature, pick the marinated fish up by the tail, shake off excess marinade, and lower it head-first into simmering oil. Use a pair of tongs to gently nudge the fish to prevent it from sticking to the pot. It'll be very active at first, so have a splatter shield handy, if you've got one.
- Using a heat-safe ladle, baste any unsubmerged fish with hot oil repeatedly, ensuring fish cooks evenly. Fry until it turns golden brown, 5 to 10 minutes, watching carefully and removing immediately if it starts to get dark.
- Using an extra-long fish spatula, or a set of heatproof tongs and a heatproof spatula, carefully lift the fish out of the oil and transfer it to the lined baking sheet.
- Let rest for 2 to 3 minutes. Garnish with lime wedges, hot sauce and cilantro.
Tips:
- Choose the Right Fish: Select fresh red snapper fillets or whole fish with firm flesh and vibrant red coloring.
- Prepare the Fish Properly: Clean and scale the fish thoroughly, removing any bones or fins. For whole fish, make a slit along the belly to remove the guts.
- Use Quality Ingredients: Fresh herbs, spices, and vegetables will enhance the flavor of the dish. Don't skimp on the quality of your ingredients.
- Don't Overcook the Fish: Red snapper cooks quickly, so be careful not to overcook it. Aim for a flaky and tender texture.
- Serve Immediately: Red snapper is best enjoyed immediately after cooking, while it's hot and flaky.
Conclusion:
Red snapper is a versatile fish that can be prepared in various ways. Curaçao-style red snapper is a traditional Caribbean dish with a unique blend of flavors. By following these tips and the detailed instructions in the recipes, you can easily create this flavorful and colorful dish at home. Enjoy the taste of the Caribbean with this delectable red snapper recipe!
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