Embark on a culinary journey with our Sesame-Crusted Red Snapper with Ginger-Dressed Snappy Veggies, a dish that tantalizes the taste buds with its delightful fusion of flavors and textures. Savor the delicate, flaky flesh of the red snapper, enveloped in a crispy sesame crust that adds a nutty aroma and a satisfying crunch. The snappy vegetables, a medley of crisp-tender snow peas, bell peppers, and carrots, provide a refreshing contrast with their vibrant colors and lively texture. Drizzle the dish with our specially crafted ginger dressing, a harmonious blend of zesty ginger, tangy lime, and a hint of sweetness, elevating the flavors to new heights. This recipe symphony also includes a flavorful Coconut-Crusted Tilapia with Mango Salsa, where the flaky tilapia is coated in a toasted coconut crust and served with a vibrant mango salsa, bursting with tropical sweetness and a touch of heat. Alternatively, try the irresistible Pan-Seared Scallops with Lemon Butter Sauce, where plump, seared scallops are bathed in a luscious lemon butter sauce, offering a symphony of rich, buttery notes balanced by the brightness of lemon.
Here are our top 6 tried and tested recipes!
SNAPPY GINGERS
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.
SESAME-CRUSTED RED SNAPPER WITH GINGER-DRESSED SNAPPY VEGGIES
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.
SOPITO WITH RED SNAPPER CEVICHE
Steps:
- To make the ceviche:
- Combine the snapper and lime juice in a bowl and macerate in the refrigerator for 2 hours. Drain the juice and put the snapper in a bowl. Add the tomato, onion, cilantro, olive oil, chile, and season with salt and pepper.
- To make the sopitos:
- Combine the masa harina, water, and salt in a bowl and mix well to form a dough. Let rest for at least 20 minutes. Form the dough into small, shallow flat-bottomed cups, each one about 4 inches in diameter and 1/2-inch tall. Heat about 3 inches of corn oil in a saucepan and fry the sopito disks until golden. Keep warm.
- To serve:
- Fill the sopitos with the ceviche mixture. Garnish the top of each sopito with julienne radish and micro cilantro. Garnish the plate with radish halves seasoned with salt and olive oil.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
STEAMED RED SNAPPER WITH GINGER, CHILES, AND SESAME OIL
Categories Wok Fish Ginger Steam Quick & Easy Snapper Hot Pepper Sesame Gourmet
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Arrange a 9-inch metal cake rack or steamer basket in a 12- to 14-inch wok or a deep 12-inch skillet (with a domed lid) and add enough water to reach just below rack. Cover wok and bring water to a boil.
- Score skin of fish in several places, then put on an oiled heatproof plate that will fit into wok or skillet with 1 inch clearance around plate. Stir together Sherry and salt in a small bowl, then rub mixture onto both sides of fish, leaving skin side up.
- Heat vegetable oil in a small skillet over moderately high heat until hot but not smoking, then sauté ginger, scallion, and chiles, stirring, until fragrant but not browned, about 30 seconds, and spoon over fish. Carefully transfer fish (on plate) to rack in wok and cover tightly, then steam until fish is just cooked through, 7 to 8 minutes. Carefully remove plate from wok and sprinkle fish with sesame oil.
RED SNAPPER WITH SESAME GINGER MARINADE
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
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.
SESAME-CRUSTED FISH WITH BUTTER AND GINGER SAUCE
This recipe came out of a 2005 kitchen cage match between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.
Provided by Mark Bittman
Categories dinner, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Heat large, heavy skillet over medium heat. Put seeds on plate. Season fillets with salt and pepper and turn in seeds, patting to coat fillets as fully as possible with seeds. Add oil to skillet and when it shimmers add fillets.
- Brown fish on 1 side for a couple of minutes, then brown on other side for a minute or two. Remove skillet from heat, transfer fish to plate (even if not done) and place plate in oven.
- When skillet has cooled slightly, put over medium heat. Add butter, and when it melts add ginger. About 30 seconds later, add soy sauce and 1/4 cup water and stir to blend. Return fillets to skillet, along with accumulated juices.
- Turn heat to medium and cook fillets for about 1 to 3 minutes until desired doneness, turning 3 or 4 times. (If the pan dries out, add 2 or 3 tablespoons water.) Fish should be done when a thin-bladed knife meets little resistance at fillet's thickest point. Serve pan juices over fish.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 561 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Choose the freshest red snapper you can find. Look for fish that is firm to the touch and has clear, bright eyes.
- Make sure to pat the fish dry before cooking. This will help to ensure that the sesame crust is crispy.
- Use a light hand when coating the fish in the sesame crust. You want the crust to be flavorful, but not too thick.
- Cook the fish over medium-high heat. This will help to create a crispy crust without overcooking the fish.
- Serve the fish immediately with your favorite dipping sauce.
Conclusion:
This sesame-crusted red snapper with ginger-dressed snappy veggies is a delicious and healthy seafood dish that is perfect for a weeknight meal. The fish is flaky and flavorful, and the sesame crust adds a nice crunch. The ginger-dressed snappy veggies are a refreshing and healthy side dish that complements the fish perfectly. This dish is sure to please everyone at your table.
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