Best Pickled Red Snapper With Eggplant And Melon Recipes

Red Snapper and Eggplant with Red Bell Pepper Sauce image

Yield Serves 2

Number Of Ingredients 8

1 tablespoon olive oil
2 large red bell peppers, sliced thin
3/4 teaspoon minced garlic
2 teaspoons fresh lemon juice, or to taste
olive oil for brushing pan and eggplant
1 small eggplant (preferably Asian, about 6 inches long and 2 1/2 inches wide)
two 6- to 7-ounce red snapper fillets, skinned
1 tablespoon thinly sliced fresh mint leaves plus additional for garnish if desired

Steps:

In a large skillet heat oil over moderately high heat until hot but not smoking and cook peppers and garlic, stirring, 10 minutes, or until peppers are tender. Transfer pepper mixture to a blender and blend with lemon juice until smooth. Season sauce with salt and pepper and keep warm.
Preheat broiler and light brush a small shallow baking pan with oil.
Cut four 1/4-inch-thick lengthwise slices from eggplant, reserving remainder for another use. Rinse fish fillets and pat dry. Season fillets with salt and pepper and arrange, skinned side down, in prepared pan. Sprinkle each fillet with 1/2 tablespoon mint. Arrange 2 eggplant slices on each fillet, covering mint completely and overlapping eggplant slices slightly, and brush them lightly with oil. Broil fillets about 4 inches from heat until fillets are just cooked through and eggplant is golden, about 5 minutes.
Divide sauce between 2 plates and arrange fillets, brushed with pan juices, on top sauce. Garnish with additional mint.

Pickled Red Snapper with Eggplant and Melon image

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 13

1 fresh lemongrass stalk, bottom 6 inches only, thinly sliced (about 1/4 cup)
1 fresh Thai chile, halved lengthwise and seeded
1 bay leaf
1/2 teaspoon teaspoon coriander seeds, crushed
1/2 teaspoon yellow mustard seeds
1/2 cup sugar
Coarse salt
1 cup white-wine vinegar
1 cup water
1 pound small Italian eggplant, stemmed and cut crosswise into 1/4-inch-thick slices
Canola oil, for brushing
1 1/2 pounds red snapper fillets, skinned
1/2 honeydew melon (about 2 pounds) seeded, rind removed, and cut into 1/4-inch-thick slices

Steps:

Combine lemongrass, chile, bay leaf, coriander seeds, mustard seeds, sugar, 1/4 cup salt, vinegar, and water in a saucepan. Bring to a boil, stirring once. Reduce heat, and simmer for 10 minutes. Transfer to a measuring cup; let cool.
Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Brush eggplant slices with oil, and grill, flipping once, until cooked through and blackened in places, about 2 minutes per side. Let cool slightly.
Place snapper into a skillet, and cover with water by 1 inch. Sprinkle with 2 tablespoons salt. Bring to a boil. Remove from heat, and cover with a round of parchment or a lid; let stand until snapper is opaque and cooked through, about 10 minutes. Using a slotted spatula, carefully transfer snapper to a plate. Cover with parchment to keep it from becoming dry. Discard poaching liquid. When snapper is cool enough to handle, gently flake into 1-inch pieces.
Arrange grilled eggplant, poached snapper, and melon slices on a large platter. Drizzle with 1 cup lemongrass sauce. Cover platter with plastic wrap, and refrigerate, along with remaining lemongrass sauce, for at least 2 hours (or up to 4 hours). Serve cold with extra sauce on the side.