QUICK-BRAISED RED SNAPPER
You can cook a whole fish in a flash if you use a wok. In this riff on the classic Chinese-restaurant dish, red snapper and scallions are braised in a fragrant garlic- and ginger-infused oil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 12
Steps:
- In a bowl, combine wine, vinegar, soy sauce, sugar, and 2 teaspoons cornstarch, stirring until sugar has dissolved; set aside. Pat fish very dry; make 3 diagonal slashes at 2-inch intervals on each side. Sprinkle fish all over with remaining 1 tablespoon cornstarch.
- Preheat a wok or large skillet over high until smoking hot, about 2 minutes. Carefully add oil and wait until it shimmers, 10 to 15 seconds. Add ginger and garlic; reduce heat to medium-high and cook until golden, 30 seconds to 1 minute. Transfer to a plate with a fork or slotted spoon.
- Swirl oil around wok to evenly coat. Add fish and cook, undisturbed, until golden brown at bottom edges and it no longer sticks to pan (test by shaking vigorously; fish should slide back and forth when ready to flip), about 5 minutes. Flip and cook on second side, 5 minutes more. Flip again. Return ginger mixture to wok, along with wine mixture, peppers, and scallions. Reduce heat to medium and simmer, spooning braising liquid over top of fish constantly, until thickened slightly and fish is just cooked through, 3 to 4 minutes. Transfer to a serving platter and serve immediately, with rice.
GARLIC AND ROSEMARY GRILLED SNAPPER
This is a great recipe to infuse TONS of flavor into grilled whole fish. Alot of folks are intimidated by grilling "whole fishes". BUT most of the flavor and moisture is retained by grilling the fish whole. If you don't want to chop the fresh rosemary, whole stalks work just as well stuffed into the fish's cavity.
Provided by Kozmic Blues
Categories European
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Trim extra fins and tail off of your fish.
- Sprinkle salt and pepper over the entire inside and outside of the fish.
- Combine the first seven ingredients, and mix well.
- I like to smash the herbs and spices in my mortar and pestle.
- If you don't have a mortar and pestle, finely chop the ingredients together on your cutting board.
- Stuff fresh herb and spice mixture into fish's cavity, rub any extra over both sides of the outer skin.
- Top fish with lemon or lime slice (if using).
- Grill whole fish for about 7 minutes on each side or until cooked through.
- Remove fish from grill, and carefuly remove filets from bone to serve.
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