RED SNAPPER WITH SPICY SOY GLAZE ON SAUTEED VEGETABLES AND SWEET POTATOES

Red Snapper with Spicy Soy Glaze on Sauteed Vegetables and Sweet Potatoes image

Categories Fish Herb Onion Bake Low Fat Sweet Potato/Yam Winter Gourmet

Yield Serves 4

Number Of Ingredients 12

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Ingredients

2 medium carrots
1 yellow bell pepper
3 ounces snow peas (about 3/4 cup)
1 cup fresh coriander sprigs
a 3/4-pound sweet potato
3/4 cup Spicy Soy Glaze
2 teaspoons vegetable oil
four 4-ounce red snapper or grouper fillets with skin
2 cups thinly sliced Napa cabbage
1/4 cup thinly sliced red onion
1 tablespoon seasoned rice vinegar
Garnish: lime wedges

Steps:

Separately cut carrots and bell pepper into thin strips and diagonally cut snow peas into 1/2-inch pieces. Chop coriander. Peel sweet potato and, if desired, with a channel knife cut 4 lengthwise grooves (one every quarter turn). Cut potato crosswise into 12 slices (about 1/4 inch thick) and in a steamer set over 1 inch boiling water steam slices, in one layer if possible, covered, until just cooked through and tender but not falling apart, about 8 minutes.
Remove steamer from heat and season potato with salt and pepper. Keep potato warm in steamer, covered. In a small saucepan heat glaze and keep warm, covered.
Preheat oven to 275°F.
In a non-stick skillet heat 1/2 teaspoon oil over moderately high heat until hot but not smoking and sauté 2 fillets, skin sides down, pressing on fish with a metal spatula to help skin brown evenly, until skin is golden brown, about 1 minute. With spatula turn fillets over and sauté until golden, about 30 seconds more. Transfer fillets, skin sides up, to a non-stick baking pan and sauté remaining 2 fillets in 1/2 teaspoon oil in same manner. Bake fish in middle of oven until just cooked through, about 3 minutes.
While fish is baking, in a large non-stick skillet heat 1/2 teaspoon remaining oil over moderately high heat until hot but not smoking and sauté carrots until barely tender, about 2 minutes. Add remaining 1/2 teaspoon oil, bell pepper, and snow peas and sauté vegetables, stirring, until just tender, about 30 seconds. Add cabbage and onion and sauté, stirring, until just tender, about 1 minute. Immediately transfer sautéed vegetables to a bowl and toss with coriander, vinegar, and salt and pepper to taste.
Divide potato among 4 plates and top with sautéed vegetables. Put fillets, skin sides up, on vegetables and drizzle with some glaze.
Garnish plates with lime wedges and serve remaining glaze on the side.