Best Curry Snapper Recipes

SESAME CRUSTED RED SNAPPER WITH GINGER DRESSED SNAPPY VEGGIES AND CURRY COUSCOUS WITH ALMONDS

Steps:

• In a salad bowl, combine the ginger, jalapeno, vinegar, salt and pepper. In a slow steady steam, whisk in 3 tablespoons of vegetable oil. Add the radish, cucumber, yellow pepper and toss to coat. Let the veggies sit and marinate at room temperature while you prepare the sesame crusted snapper.
• Place a medium saucepan on the stove. Add the sliced almonds and toast over moderate heat then remove from pan and reserve. Return pan to stove top and add the chicken broth, 1 tablespoon of vegetable oil -- just eyeball it, curry powder and cinnamon. Raise heat and bring broth up to a boil. When it boils, add couscous to the pot and stir to combine. Cover the pot and turn off the heat and let the couscous stand until ready to serve.
• With a sharp paring knife, score the skin side of the snapper fillets by slashing 3, 1/8- inch thick 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 nonstick large skillet over medium-high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Once the pan is hot, add the seasoned fish to the skillet skin side down. Saute 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 and prepare the couscous.
• To the marinating vegetables, add the watercress and basil. Toss to combine.
• Remove the lid on the couscous. Add scallions and toasted almonds and fluff couscous with a fork.
• To serve, distribute the snappy veggies between 4 plates and top with the sesame crusted snapper; serve the couscous alongside.

GRILLED FRESH RED SNAPPER STUFFED WITH LOBSTER IN A CURRY MANGO MOJITO

Steps:

• Preheat a grill to a medium heat. In a small bowl, combine the rosemary, olive oil, garlic, salt, and pepper. Rub this mixture inside and outside the entire fish. Place lobster inside cavity of fish and wrap the fish in a plantain leaf. Grill over medium heat for about 5 minutes per side. The fish should be opaque when fully cooked. Serve with Curry Mango Mojito sauce.
• In a small bowl, gently mix all ingredients until well combined. Heat a small saute pan over medium heat and saute until warmed through. Serve with fish.

RED CURRY SNAPPER

Steps:

• Combine curry paste, coconut milk, and brown sugar in a small sauce pan over low heat until thickens.
• Chop bok choy up into small peices then boil then till they're slighty tender then drain set aside.
• Heat oil in med saute pan and put the fish skin side down cook each side about 4 to 5 minutes
• Take fish out and plate.
• Add the veggies to the pan, cook for 3 minutes.
• Divide veggies onto two plates and drizzle with sauce grom pan.

RED SNAPPER WITH RED CURRY CARROT SAUCE FOR TWO

Steps:

• In a medium saucepan bring carrots, garlic and broth to a boil.
• Reduce heat and simmer 10-15 minutes, until carrots are very tender.
• Puree this mixture with a stick blender, food processor or regular blender; return to pot.
• Add milk, fish sauce, curry paste and brown sugar and bring to a simmer, then add salt to taste.
• In a large nonstick frying pan heat oil over medium heat.
• Add fish, skin side down if there is a skin.
• Cook for a couple of minutes, then turn over and cook until fish is just done.
• Cook time will vary according to the thickness of the fish.
• Mound cooked rice on plate, top with fish and then sauce.
• Sprinkle with cilantro to garnish.

CURRY SNAPPER

Steps:

• Coat a medium saute pan with the oil and place over medium-high heat. Stir together the flour and curry powder in a small bowl. Dust the rock cod fillets with the curry-flour mixture and pan-fry until golden on one side, 2 1/2 minutes. Turn the fish and add the onions, peppers, mushrooms and garlic to the pan and cook 1 1/2 minutes. Deglaze the pan by pouring in the sweet sake and clam juice. Cook to reduce the broth by a third, 2 to 3 minutes.
• Serve the fillets over steamed white rice, spooning the vegetables and broth over the fillets. Drizzle with soy sauce to taste.

RED SNAPPER IN A COCONUT CURRY BROTH RECIPE

Steps:

• In a Dutch oven or large pot, heat the oil over medium-high heat. Add the onions and cook, stirring until translucent and slightly caramelized, about 5 minutes. Add the garlic and ginger and cook, stirring for 1 minute. Add the curry powder and cook, stirring constantly, until the curry is lightly toasted, about 2 minutes. Add the lemongrass sachet, fish stock, and coconut milk and bring to a boil. Cook until the volume is reduced by half, about 20 minutes. Reduce the heat to medium, season the snapper on both sides with 3 teaspoons of the salt, and add to the pot with the brown sugar, red and yellow bell peppers. Cook for 10 minutes. Add the cilantro, stir, and remove from the heat. Cover to keep warm until ready to serve. Meanwhile, in a 2-quart saucepan, combine the water, rice and remaining 1/2 teaspoon of salt, and bring to a boil. Cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, 15 to 20 minutes. Remove from the heat and let sit for at least 5 minutes before fluffing with a fork. To serve, spoon the rice into large bowls and ladle the curry on top. Garnish with additional chopped cilantro and serve. This recipe yields 4 servings.