Best Red Snapper With Spicy Soy Glaze On Sauteed Vegetables And Sweet Potatoes Recipes

Seared Red Snapper With Ginger, Garlic and Cilantro Soy Sauce image

Provided by Oolala

Categories Asian

Time 10m

Yield 1 serving(s)

Number Of Ingredients 10

1 (6 ounce) red snapper fillets
cornstarch, for dredging
olive oil, to coat pan
2 ounces sesame seed oil
1 teaspoon ground ginger
1 teaspoon fresh garlic, minced I presume
1 ounce soy sauce
1 ounce water
2 tablespoons fresh cilantro, finely chopped
2 ounces sesame seeds

Steps:

Dredge fish in cornstarch to coat.
Heat the olive oil to hot, in an appropriate sized pan, and cook (fry) the fish until just done, about 2-3 minutes.
Remove fish from pan and set aside.
Heat sesame oil in the pan until steaming.
Add ginger and garlic.
Apply this mixture over fish.
Combine the soy sauce and water and pour over the fish.
Now add the cilantro on top and then the sesame seeds (I like toast seeds for a nice flavor).

Nutrition Facts : Calories 1072.7, Fat 88, SaturatedFat 12.7, Cholesterol 79.8, Sodium 1689.4, Carbohydrate 17.3, Fiber 7.3, Sugar 0.8, Protein 58.1

Red Snapper With Soy Orange Glaze image

Provided by Emur80

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 10

2 -4 red snapper fillets
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons olive oil
1 teaspoon fresh ground black pepper
1/2 teaspoon red pepper flakes
1 large navel orange
1 teaspoon honey
1/4 cup orange juice
1 tablespoon cilantro, chopped

Steps:

Using a zester or hand-held cheese grater, zest the oustide of the orange and set aside zest. Peel the orange by cutting off the skin. Then segment the orange and set aside segments.
In a bowl mix soy sauce, rice vinegar, olive oil, 1 tsp black pepper, red pepper, 1/2 tbsp orange zest (from the skin of the orange), honey, chopped cilantro and orange juice.
Pour mixture over fish and marinate for 30 minutes to an hour.
Place fillets on a medium heat grill, reserving the left-over marinade. Grill fillets on each side for 2-3 minutes depending on thickeness of the fillets.
In a separate pan, pour in remaining marinade and add orange segments. Reduce over medium high to high heat until thick and bubbly.
Remove fish from grill and top with the reduced marinade sauce.
Garnish with cilantro.

Nutrition Facts : Calories 416.1, Fat 16.7, SaturatedFat 2.5, Cholesterol 79.9, Sodium 1607.4, Carbohydrate 17.3, Fiber 2.2, Sugar 11.9, Protein 48.6

Sauteed Red Snapper image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 4

2 red snapper fillets (each 10 to 12 ounces), with skin
Coarse salt, to taste
Cayenne pepper, to taste
3 tablespoons canola oil

Steps:

Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.
Heat oil in a large skillet over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.

Spicy Soy Glaze image

Yield Makes about 3/4 cup

Number Of Ingredients 12

1/2 pound shallots (about 5 large)
1/2 teaspoon vegetable oil
1/2 cup soy sauce
1/4 cup water
3 tablespoons sugar
2 tablespoons plum or apricot jam
1 tablespoon finely grated peeled fresh gingerroot
2 teaspoons minced garlic
1/8 teaspoon ground allspice
1/4 teaspoon dried hot red pepper flakes
1 tablespoon fresh lime juice
1/2 teaspoon freshly grated lime zest

Steps:

Chop enough shallots to measure 1 cup. In a heavy saucepan cook shallots in oil over moderate heat, stirring, until softened, about 3 minutes. Stir in soy sauce, water, sugar, jam, gingerroot, garlic, allspice, and red pepper flakes and simmer, stirring occasionally, until reduced to about 3/4 cup, about 20 minutes. Stir in lime juice and zest. (Glaze may be made 2 days ahead and cooled completely before being chilled, covered.)