RED SNAPPER RECIPE CHINESE RECIPES

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RED SNAPPER (CHINESE-FRENCH FUSION) RECIPE | ALLRECIPES



Red Snapper (Chinese-French Fusion) Recipe | Allrecipes image

I wanted to create a red snapper dish that uses strong Asian flavors made subtle using simple French techniques. This dish truly exemplifies the perfect fusion of East and West. I am proud of this dish and you will be as well! Serve with steamed jasmine rice.

Provided by Janet Paulin

Categories     Seafood    Fish

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 12

2 (5 ounce) red snapper fillets
1 teaspoon ground paprika
salt and ground black pepper to taste
3 tablespoons extra-virgin olive oil
4 thin slices lemon, or more to taste
1 large tomato, seeded and finely chopped
3 shallots, chopped
3 cloves garlic cloves, finely chopped
1 lemon, zested
1 teaspoon grated ginger
½ cup dry white wine
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat red snapper fillets with paprika, salt, and pepper.
  • Heat olive oil in a large skillet over medium-high heat. Add red snapper; cook until browned, 1 to 2 minutes per side. Transfer to a large baking dish; top with lemon slices.
  • Combine tomato, shallots, garlic, lemon zest, and ginger in the skillet; cook and stir until fragrant, about 1 minute. Stir in white wine. Season with salt and pepper. Add butter; reduce heat and simmer for 2 to 3 minutes. Pour mixture over red snapper.
  • Bake in the preheated oven until red snapper flakes easily with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 511.2 calories, CarbohydrateContent 22.1 g, CholesterolContent 67.2 mg, FatContent 28.4 g, FiberContent 3.1 g, ProteinContent 32.5 g, SaturatedFatContent 7 g, SodiumContent 199.9 mg, SugarContent 5.7 g

WHOLE ROASTED CHINESE RED SNAPPER RECIPE | MYRECIPES



Whole Roasted Chinese Red Snapper Recipe | MyRecipes image

Provided by Callie Nash

Total Time 1 hours 0 minutes

Yield Serves: 6

Number Of Ingredients 11

3 tablespoons expeller-pressed peanut oil
1 4-lb. whole red snapper, cleaned, scaled, gutted, fins and gills removed
¼ cup plus 1 Tbsp. low-sodium soy sauce
7 scallions
2 tablespoons thinly sliced fresh ginger
1 tablespoon thinly sliced garlic
1 bunch (about 3 oz.) cilantro
2 tablespoons toasted sesame oil
2 tablespoons mirin
½ teaspoon crushed red pepper, optional
1 lime, cut into 6 wedges

Steps:

  • Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Brush 1 tablespoon of the peanut oil over foil. Place fish on baking sheet. Brush exterior and inside cavity of fish with remaining 2 tablespoons peanut oil; drizzle 1 tablespoon of the soy sauce inside cavity. Cut 3 2-inch slits all the way to the bone on both sides of fish.
  • Cut 5 of the scallions diagonally into 2-inch pieces. Stuff cavity of fish with ginger, garlic, scallion pieces and two-thirds of the cilantro.
  • Bake fish until opaque and flakes easily with a fork, about 45 minutes. (To test for doneness, insert a small knife into slits; fish should pull away easily from the bone.) Remove fish from oven. Increase oven temperature to broil with oven rack 6 inches from heat.
  • Stir together sesame oil, mirin and remaining 1/4 cup soy sauce in a small bowl. Stir in crushed red pepper, if desired. Brush fish with 2 tablespoons of the soy sauce mixture; return fish to oven and broil until lightly charred in spots, about 6 minutes. Transfer to a serving platter.
  • Thinly slice remaining 2 scallions; remove and reserve leaves from remaining cilantro. Sprinkle sliced scallions and cilantro leaves over fish. Serve with remaining soy sauce mixture and lime wedges.

Nutrition Facts : Calories 212 calories, CarbohydrateContent 6 g, CholesterolContent 32 mg, FatContent 13 g, FiberContent 1 g, ProteinContent 19 g, SaturatedFatContent 2 g, SodiumContent 556 mg

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