Best Snapper With Blistered Bean Salad And Chile Vinegar Recipes

CITRUS-POACHED SNAPPER WITH BLACK BEAN SALAD

Citrus-Poached Snapper with Black Bean Salad image

Provided by Sandra Lee

Time 23m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup vegetable broth
1 orange, zested
1 tablespoon minced garlic
1 small onion, sliced
1 packet Baja Citrus Marinade (recommended: McCormick)
4 (4-ounce) red snapper fillets
1 (15-ounce) can low-sodium black beans, drained
3/4 cup prepared pico de gallo
1/2 cup diced tri-peppers
2 tablespoons Caesar dressing
2 tablespoons freshly chopped cilantro leaves

Steps:

In a large skillet with a lid combined all ingredients except snapper. Cover and bring to a simmer over medium-low heat.
Once liquid comes to simmer a turn down heat to low and add snapper fillets and let poach for 8 minutes.
Carefully remove the snapper from skillet.
For the salad: In a large bowl, toss together all ingredients. Serve immediately with snapper.

SEARED SNAPPER WITH VIDALIA ONIONS AND BEAN RAGOUT

Seared Snapper with Vidalia Onions and Bean Ragout image

Provided by Food Network

Categories main-dish

Time 2h14m

Yield 2 servings

Number Of Ingredients 28

Ingredients

1 cup cranberry beans
6 cups water
2 tablespoons olive oil
2 ounces pancetta, diced
1 medium onion, coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 tablespoons sherry vinegar
3 to 4 cups chicken stock
1 bouquet garni (parsley, thyme and bay leaf)
1 tablespoon salt
2 tablespoons olive oil
4 ounces chanterelles, trimmed
2 plum tomatoes, chopped
1 medium Vidalia onion or any sweet variety onion, thinly sliced
2 tablespoons olive oil
1 tablespoon olive oil
2 tablespoons minced shallots
1 cup sherry
1/2 cup veal stock
1/3 cup heavy cream
1/2 cup reserved bean liquid
Salt
2 (6-ounce) snapper fillets, skin on
1 tablespoon olive oil
Salt
White pepper
1 sprig rosemary

Steps:

For the Bean Ragout: Soak the beans in water overnight. Drain and reserve.
In a saucepan, heat 2 tablespoons of oil and saute the pancetta until lightly browned. Add the onions, carrots, and celery and saute until lightly golden brown, about 5 to 8 minutes. Add the reserved beans, vinegar, stock, bouquet garni, and salt. Bring to a boil, then lower to a simmer. Cook until just tender, about 40 minutes.
For the Chanterelles: In a heavy skillet, heat the remaining 2 tablespoons of olive oil. Add the chanterelles and saute for 5 minutes or until golden brown. Add the tomatoes and saute another 3 minutes. Taste and adjust seasoning with salt and pepper.
Vidalia Onion: In a medium saute pan, over high heat, saute onions in olive oil until crisp and golden in color. Reserve.
For the Sauce: In a saucepan, over medium heat, add oil. When oil is hot, add shallots and saute until translucent. Deglaze with sherry and reduce in half. Add veal stock, cream, and some of the bean cooking liquid and continue to reduce until thick. Taste, and adjust seasoning with salt and pepper.
For the Fish: Season fish with salt and pepper. In a non-stick saute pan, heat the olive oil until smoking. Sear fillets, skin side down for 3 minutes and golden in color. Add rosemary sprigs to oil. Turn fish over and cook on other side until translucent.
To serve: divide the onions and place in center of each serving plate. Add the bean ragout on the side and place the seared fillet in center on top of onions and bean ragout. Top with the chanterelles. Coat with sauce.