Best Whole Snapper With Pearl Onions And Chiles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GINGER-GLAZED PEARL ONIONS AND PARSNIPS



Ginger-Glazed Pearl Onions and Parsnips image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

Kosher salt
10 ounces red pearl onions, unpeeled
1 1/2 pounds parsnips, peeled, quartered lengthwise, cored and cut into 1/2-inch pieces
4 thin slices ginger
1 large sprig rosemary
3 cloves garlic, smashed
1 cup dry white wine
2 tablespoons sugar
1 teaspoon apple cider vinegar
1 to 2 teaspoons brandy (optional)
2 to 3 tablespoons cold unsalted butter
Freshly ground pepper
Chopped fresh parsley, for topping

Steps:

  • Fill a large skillet halfway with water; add a pinch of salt, cover and bring to a boil. Add the pearl onions and cook 1 minute to loosen the skins, then drain and rinse under cold water. Using kitchen shears, trim the root ends of the onions, then peel off the skins. Return the onions to the skillet.
  • Add the parsnips, ginger, rosemary, garlic, wine, sugar, 1/2 teaspoon salt and 1 cup water to the skillet with the onions. Bring to a boil over high heat and cook, stirring occasionally, until the liquid evaporates and the vegetables are tender, 15 to 20 minutes. (If the liquid evaporates too quickly, add more water, 1/4 cup at a time.) Discard the ginger, garlic and rosemary. (The vegetables can be made up to 3 hours ahead to this point; cover and refrigerate.)
  • Reduce the heat to medium high; add the vinegar, brandy and butter and cook, stirring, until the vegetables just start to brown, 1 to 2 minutes. Add 2 tablespoons water and cook, swirling the pan, until the vegetables are glazed, about 1 more minute. Season with salt and pepper and top with parsley.
  • Per serving: Calories: 185; Total Fat: 5 grams; Saturated Fat: 3 grams; Protein: 2 grams; Total carbohydrates: 30 grams; Sugar: 12 grams; Fiber: 7 grams; Cholesterol: 13 milligrams; Sodium: 122 milligrams

Nutrition Facts : Calories 185 calorie, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 13 milligrams, Sodium 122 milligrams, Carbohydrate 30 grams, Fiber 7 grams, Protein 2 grams, Sugar 12 grams

BANANA LEAF MAHI MAHI WITH CITRUS AND CHILES



Banana Leaf Mahi Mahi With Citrus and Chiles image

In the Yucatan region of Mexico, fish is commonly seasoned with spices like achiote, and wrapped in banana leaves to be grilled or roasted. In this recipe, we coat the filets with an aromatic citrus chile mixture made with cumin and oregano.

Provided by Food Network Kitchen

Time 2h20m

Yield 6 servings

Number Of Ingredients 11

5 dried guajillo chiles, stemmed and seeded
2 tablespoons vegetable oil
1/2 cup chopped red onion
2 cloves garlic
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1 orange (1/2 juiced, 1/2 thinly sliced into 6 half-moons)
1 lime (1/2 juiced, 1/2 thinly sliced into 6 half-moons)
Kosher salt
1 (16-ounce) package fresh or frozen banana leaves, thawed if frozen
6 (6-ounce) mahi mahi fillets

Steps:

  • Put the chiles in a bowl, cover with boiling water and soak until pliable, about 15 minutes. Reserve 1 tablespoon of the soaking liquid, then drain the chiles.
  • Meanwhile, heat the vegetable oil in a medium skillet over medium heat. Add the onion, garlic, oregano and cumin and cook until the onion is soft but not browned, about 5 minutes. Transfer to a blender along with the reserved chile soaking liquid, the chiles, orange juice, lime juice and 1 1/2 teaspoons salt; blend until smooth.
  • Unfold the banana leaves and cut into six 12-inch-long pieces; rinse and pat dry. Place a banana leaf shiny-side down on a work surface. Coat the fish generously with the pureed chile mixture. Place 1 mahi mahi fillet in the center of the leaf and top with a slice each of orange and lime. Fold 2 opposite ends of the leaf over the fish, overlapping them to tightly enclose the fish, then tuck the open ends underneath. Transfer to a large roasting pan or baking dish. Repeat to make 5 more banana leaf-wrapped fillets, then transfer the pan to the refrigerator and let the fish marinate 1 to 3 hours.
  • Preheat the oven to 400 degrees F. Remove the pan from the refrigerator and cover tightly with foil. Bake until the fish is just cooked through, opening a packet to check for doneness, about 35 minutes. Transfer to plates and carefully unwrap just before eating.

PICKLED RED ONIONS AND FRESNO CHILES



Pickled Red Onions and Fresno Chiles image

Provided by Food Network

Categories     condiment

Time 25m

Yield About 2 cups

Number Of Ingredients 7

1 cup distilled white vinegar
1/4 cup lime juice
1/4 cup orange juice
1 tablespoon brown sugar
Kosher salt
2 Fresno chiles, thinly sliced
1 red onion, thinly sliced

Steps:

  • Combine the vinegar, lime juice, orange juice, sugar and 2 teaspoons salt in a small saucepan. Place over medium-high heat and bring to a simmer.
  • Pour the hot mixture over the Fresno chiles and onions in a heat-proof bowl and allow to cool at least 10 minutes before serving, or allow to cool completely and refrigerate until ready to use.

GREEN BEANS AND CARROTS WITH GINGER AND CHILES



Green Beans and Carrots with Ginger and Chiles image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

1 pound green beans (preferably long beans)
2 medium carrots
3 to 4 fresh hot green chilies
1 (1-inch) cube fresh ginger
1 (1-inch) cube fresh galangal, optional
4 to 6 garlic cloves
2 shallots, or 1/2 onion
3 tablespoons vegetable oil
8 to 10 fresh or dried curry leaves, or 2 bay leaves
3/4 teaspoon salt

Steps:

  • Trim the beans and cut into 1-inch pieces. Peel the carrots and cut into 2-inch lengths, then cut each piece lengthwise into quarters and halve these.
  • Finely chop the green chilies. Peel the ginger and cut into paper-thin slices. Stack a few slices together at a time and cut them into minute dice. If using fresh galangal, peel and dice it in the same way. Peel and finely chop the garlic and shallots.
  • Set a wok over a high heat and swirl in the oil. When the oil is hot, put in the chilies, ginger, galangal, garlic, shallots, and curry (or bay) leaves. Stir and fry briefly until the spices start to brown.
  • Add the green beans, carrots, and salt. Stir and fry for 1 minute. Pour in 3/4 cup water and cover with a lid. Turn the heat to medium and cook for about 5 minutes or until the vegetables are just tender.

WHOLE SNAPPER



Whole Snapper image

Provided by Kris Wessel

Categories     Fish     Onion     Roast     Dinner     Lemon     Seafood     Snapper     White Wine     Lime Juice     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 14

1/4 cup olive oil
2 Spanish onions, peeled and thinly sliced
2 large cloves garlic, peeled and chopped, plus 4 cloves whole garlic, peeled
1 cup dry white wine
2 bay leaves
6 tablespoons unsalted butter
Juice of 2 lemons
2 (4-pound) whole red snappers, cleaned, with head and tail intact
1 small tomato, sliced
2 ribs celery, halved crosswise
Juice of 10 Key limes or small thin-skinned limes, plus 4 limes cut into quarters for serving
1/2 cup coarsely chopped fresh cilantro
Special Equipment
1 (12- by 18-inch or larger) roasting pan

Steps:

  • Preheat the oven to 400°F.
  • In a large sauté pan over moderate heat, warm the oil. Add the onions and sauté, stirring occasionally, until softened, about 5 minutes. Add the chopped garlic and sauté, stirring occasionally, for 1 minute. Add 3/4 cup wine and the bay leaves and bring to a simmer. Continue simmering until the onions are tender and the wine is slightly reduced, about 3 minutes. Whisk in the butter then remove the pan from the heat and whisk in the lemon juice.
  • Arrange the snappers, side by side, in a 12- by 18-inch or larger roasting pan. Stuff the cavity of each fish with about 1/4 cup of the onion mixture, along with the whole garlic, tomato slices, and celery. Season to taste with salt and pepper. Spoon the remaining onion mixture over the fish then pour half the lime juice on and around the fish and add 2 cups of water to the pan. Wrap the pan snugly with foil and roast for 25 minutes. Remove the foil and continue roasting until the fish is cooked through, 20 to 25 minutes longer. Remove any onion from the top of the fish then carefully transfer the fish to a large serving platter (do not discard the onion or juices remaining in the pan). Drizzle the remaining lime juice over the fish and cover loosely with foil to keep warm.
  • Scrape the onion and juices from the roasting pan into a medium saucepan. Add the remaining 1/4 cup white wine and 1/4 cup water, and bring to a simmer. Continue simmering until slightly reduced, then pour through a fine-mesh strainer.
  • To Serve:
  • Garnish the fish with cilantro and serve with the reduced pan sauce and lime wedges.

Related Topics