Best Red Snapper Stew With Aioli Recipes

Pan Fried Blue Corn Coated Red Snapper with Green Chile Aioli and Creamed Kale image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 16

1 cup mayonnaise
1 teaspoon finely chopped garlic
1 poblano pepper, roasted, peeled, seeded and diced
2 tablespoons fresh lime juice
Salt and freshly ground pepper
4 large eggs, lightly beaten
Salt and freshly ground pepper
2 cups seasoned all-purpose flour
2 cups seasoned blue cornmeal
4 red snapper fillets (about 6 ounces each)
1/2 cup vegetable oil
2 pounds kale, center stalks removed
4 tablespoons unsalted butter
1 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and freshly ground pepper

Steps:

Green Chile Aioli: Combine all ingredients in a blender and blend until smooth.
Red Snapper: Season the eggs lightly with salt and pepper. Place the eggs, flour, and cornmeal in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge both sides lightly in the cornmeal and shake off any excess. Saute for 3 minutes on each side and drizzle with the red pepper sauce. Serve immediately, garnished with green chile aioli.
Creamed Kale: Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

Red Snapper Stew image

Provided by SJG3483

Categories Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 onion, sliced
1 tablespoon margarine
4 cups vegetable broth
1 cup carrot, in 1/4 inch slices (about 2 medium)
1/2 cup uncooked rice
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dried dill
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 1/2 lbs red snapper or 1 1/2 lbs other lean fish, in 1 inch pieces
1 cup mushroom, sliced
10 ounces frozen Brussels sprouts, drained and separated (optional)

Steps:

Cook onion until tender, about 5 minutes.
Stir in broth, carrots, rice, lemon juice, salt, dill, thyme, and pepper.
Heat to boiling then reduce heat, cover, and simmer until rice in tender, about 20 minutes.
If using them, add sprouts here.
Heat again until boiling, reduce heat, and simmer uncovered for 5 minutes.
Stir in fish and mushrooms.
Simmer 5-8 minutes until fish flakes easily with a fork.

Red Snapper Stew With Aioli image

Provided by Molly O'Neill

Time 30m

Yield 4 main-course servings

Number Of Ingredients 22

1 large egg
1 large egg yolk
2 cloves garlic, minced
1/2 teaspoon kosher salt
A few grinds of white pepper
1 teaspoon lemon juice
3/4 cup extra-virgin olive oil
1/4 cup safflower oil
2 tablespoons olive oil
1/2 cup minced shallot
2 carrots, finely diced
Small head fennel (reserve the feathery green fronds, about 1/2 cup), quartered and thinly sliced
4 cups fish stock or low-sodium chicken stock
1 cup white wine
1 3-inch piece orange zest, plus 1 tablespoon coarsely grated zest
2 sprigs thyme, plus 1 1/2 teaspoons thyme leaves
1 bay leaf
2 medium tomatoes, peeled, seeded and chopped
1 1/2 pounds red snapper (about 4 fillets), cut into 1-inch strips
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper to taste
Toasted French bread for serving

Steps:

To make the aoli, combine the egg, yolk, garlic, salt, pepper and lemon juice in a blender. With the motor running, very slowly pour in the oils. Transfer to a bowl and refrigerate until ready to use.
To make the soup, heat the oil in a large kettle set over medium heat and add the shallot, carrots and fennel. Cook, stirring, until the vegetables just begin to soften, 3 to 4 minutes. Add the stock, wine, piece of zest, thyme sprigs and bay leaf and bring to a boil. Lower to a simmer and cook 10 minutes. Add the tomatoes and simmer an additional 2 minutes.
Remove the thyme sprigs, zest and bay leaf and add the snapper. Simmer 3 minutes. Add the shrimp and simmer another 3 minutes. Season to taste with salt and pepper. Transfer the soup to a large serving bowl, garnish with the grated zest, thyme leaves and 1/2 cup of the reserved chopped green fennel fronds. Serve immediately with aoli and toasted French bread on the side.