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Spicy
Red Snapper with Mango Salsa (Serves 4) 1 lb. red snapper fillets 1 tbsp. lime juice 1 tbsp. water 1 tsp. paprika 1/2 tsp. salt 1/4 tsp. ground allspice 1/4 tsp. ground black pepper 1/4 tsp. ground ginger Rinse and pat dry with paper towels. Cut into 4 serving-size pieces. Measure thickness of fish. In a small bowl combine lime juice and water; brush onto fish. In another small bowl combine paprika, salt, ginger, allspice, and black pepper; rub onto fish. Arrange the fish in a shallow baking pan. Bake, uncovered, in a 450 degree F oven until fish flakes easily when tested with a fork. (Allow 4 to 6 minutes for each 1/2 inch of thickness) To serve, brush the fish with pan juices. Serve with Mango Salsa. Garnish with lime wedges and cilantro or parsley sprigs. Mango Salsa (Makes about 2 cups) 1 mango, peeled, seeded, and chopped (about 1-1/2 cups) 1 medium red sweet pepper, seeded and finely chopped 1 hot green chili pepper, seeded and finely chopped 1/4 cup thinly sliced green onion 3 tbsp. olive oil 2 tbsp. lime juice 1 tbsp. vinegar 1/2 tsp. finely shredded lime peel 1/4 tsp. salt 1/4 tsp. ground black pepper 1 medium lime, cut into wedges (optional) Fresh cilantro or parsley sprigs (optional) In a medium mixing bowl combine mango, red sweet pepper, green onion, hot green chili pepper, olive oil, lime peel, lime juice; vinegar, salt and pepper. |
Red
Snapper Fillets (Serves 2) 2 6-8 ounce red snapper fillets 1/2 cup shallots 1/4 cup flour 1/4 cup clarified butter 1/4 cup dry white wine 1 tbsp. chopped parsley white peppercorns to season salt to season fresh nutmeg to season Dry fillets and season with salt, freshly ground peppercorns, and grated nutmeg (very little). Dust with flour. Finely slice the shallots, chop parsley, measure wine, and heat the frying pan to 300 degrees. Melt butter in the pan and add shallots. Lay the fillets on the shallots and cook 5 minutes on each side reducing heat to 250 degrees. Remove the fish to a serving plate and keep warm. Pour off any excess fat from pan and add the wine, bring to boil. To finish, dust cutlets with parsley and coat them with the reduced wine. |
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