Steamed Whole Red Snapper Recipes

Steamed Whole Red Snapper Recipe Grace Parisi

WebJan 27, 2016 · Preheat the oven to 425°. Set the fish on a sheet of heavy-duty foil and set another sheet on top; fold up 3 of the sides. Add 1 …

Rating: 5/5(1)
1. Pick your favorite flavor combination (Asian, Mediterranean or Caribbean, at left).
2. Choose one of the flavor combinations and chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil.
3. Preheat the oven to 425°. Set the fish on a sheet of heavy-duty foil and set another sheet on top; fold up 3 of the sides. Add 1 tablespoon of water to the packet and seal completely. Transfer the fish to a rimmed baking sheet and steam in the oven for 30 minutes, until the flesh just flakes. Lift the fillets off the bones and serve.

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Recipe: FlashSteamed Spiced Red Snapper Whole Foods Market

WebJan 18, 2008 · Method. Preheat the oven to 400°F. Cut 3 diagonal slits on each side of the fish and stuff them with garlic and ginger. Fill cavity with any leftover garlic or ginger. Mix …

1. Preheat the oven to 400°F.
2. Cut 3 diagonal slits on each side of the fish and stuff them with garlic and ginger.
3. Fill cavity with any leftover garlic or ginger.
4. Mix together five-spice powder, garlic powder, salt and pepper, then season fish all over, including inside the cavity, with mixture.

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Steamed Snapper With Ginger & Scallions Cook for …

WebAug 31, 2015 · Ingredients . 4 (4 ounce) fillets of snapper or other white fish (check for any unexpected pin bones before cooking); ½ teaspoon …

Rating: 4.3/5(3)
1. Set a petal steamer over a wide deep skillet or wok. Fill the pan with 1- 1½-inches of water. Cover and bring to a boil. (If you have a bamboo steamer, use that instead).
2. Place the fish on a heat-proof plate and sprinkle with sliced ginger and scallions. Pour the sesame oil and soy sauce over it. Place on the prepared steamer. Cover and let steam until the fish is no longer opaque, anything from 10 to 20 minutes depending on thickness (see Ann’s tips).
3. While the fish is steaming, whisk together all the ingredients for the vinaigrette.
4. Carefully remove the plate from the steamer and serve with the broth that has formed on the plate and the vinaigrette.

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