Best Red Snapper With Red Curry Carrot Sauce For Two Recipes

Curried Red Snapper image

Provided by Cat Cora

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 14

2 pounds red snapper fillets
2 teaspoons salt
1 teaspoon black pepper
2 scallions, chopped
2 tablespoons curry powder
2 tablespoons butter
1/4 cup olive oil
1 to 2 Scotch bonnet peppers, seeded and chopped
1 clove garlic, crushed
2 cups coconut milk
1 cup water
2 tomatoes, roughly chopped
2 onions, sliced 1/4-inch thick
10 cilantro sprigs

Steps:

Cut the red snapper into small pieces and place in a bowl. Season with the salt, black pepper, scallion, and curry powder.
Allow the fish to marinate in the refrigerator for at least 1 hour.
When you are ready to proceed, heat the butter and oil in a large saute pan. Add the fish and saute until it is lightly browned on both sides. Add the peppers, garlic, coconut milk, water, tomatoes, and onions. Cover the fish and bring to a boil. Reduce the heat, cover the pan, and simmer until the fish is tender, about 20 to 25 minutes, adding more water if necessary. Also, add a touch more curry, if necessary, for your taste. Finish with fresh cilantro leaves.
Serve this splendid dish with white rice and fried plantains.

Curried Red Snapper image

Yield Serves 10 as part of a buffet

Number Of Ingredients 14

For the sauce:
2 onions, chopped fine
1/4 cup vegetable oil
a 1-inch cube of peeled fresh gingerroot, minced
4 garlic cloves, minced
1 green bell pepper, chopped fine
1 red bell pepper, chopped fine
3 tablespoons curry powder
1/4 cup all-purpose flour
3 cups low-salt chicken broth
a 28-ounce can plum tomatoes, drained well and chopped fine
2 tablespoons fresh lime juice
a 4- to 4 1/2-pound red snapper, cleaned, leaving the head and the tail intact
fresh coriander sprigs for garnish if desired

Steps:

Make the sauce:
In a large heavy saucepan cook the onions in the oil over moderate heat, stirring, until they are softened, add the gingerroot and the garlic, and cook the mixture, stirring, for 1 minute. Add the bell peppers and cook the mixture, stirring, until the peppers are softened. Add the curry powder the flour and cook the mixture over moderately low heat, stirring, for 3 minutes. Add the broth, bring the mixture to a boil, whisking, and stir in the tomatoes. Simmer the sauce, stirring occasionally, for 5 minutes and stir in the lime juice and salt and pepper to taste. The sauce may be made 3 days in advance and kept covered and chilled. Reheat the sauce before continuing with the recipe.
Arrange the snapper on a deep ovenproof platter, ladle about 2 cups of the sauce over it, keeping the remaining sauce covered and warm, and cover the platter tightly with oiled foil, oiled side down. Bake the snapper in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until it just flakes. Garnish the snapper with the coriander sprigs and serve the remaining sauce separately.

Red Curry Snapper image

Provided by Jon W 2

Categories Vegetable

Time 30m

Yield 1 serving, 2 serving(s)

Number Of Ingredients 7

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 image

Provided by Cookin-jo

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

2 large carrots, peeled and sliced 1/4 inch
1 garlic clove
1 1/4 cups reduced-sodium chicken broth
1/2 cup 2% low-fat milk
2 teaspoons fish sauce
3/4 teaspoon Thai red curry paste
1 teaspoon brown sugar
salt, to taste
1 teaspoon oil
1 lb red snapper fillet
2 tablespoons cilantro, chopped (optional)

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.