Red snapper, what is the best way to cook this fish. Filipino style, preferably...?

Answer 1

Red Snapper Livornese

A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Serve with white rice.

2 tablespoons olive oil
1/2 small onion, diced
2 cloves garlic, minced
5 whole canned tomatoes, drained and chopped
2 tablespoons capers, chopped
1/2 cup sliced black olives, drained
1/4 teaspoon crushed red pepper flakes
1/2 tablespoon chopped fresh parsley
1 pound red snapper fillets
1 tablespoon fresh lemon juice

Preheat oven to 400 degrees F
In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.

Answer 2

Red Snapper
Ingredients
2 red snapper fillets
2 tbsp vegetable oil
4 Shallots, sliced
1 clove Garlic, crushed
3 lemon grass stalks
225g Arborio rice
1 splash White wine
325ml stock
1 pinch salt and fresh ground black pepper
1 splash Cream

For the marinade
4 tbsp fresh lime juice
4 tbsp Fish Sauce
1 red chilli, chopped

For the tapenade
8 fresh kaffir lime leaves, torn
100g green olives, stoned
1 tbsp capers
1 handful coriander stalks
1 clove Garlic
1 lime, juice and zest
1 pinch salt and fresh ground black pepper
75ml Olive oil

Method
1. Marinate the red snapper fillets in the lime juice, fish sauce and chopped chilli for 2 hours in a refrigerator.

2. Heat 1 tablespoon of vegetable oil in a heavy-based saucepan. Add the shallot and garlic and fry gently, stirring often, for 3-5 minutes. Bruise the lemon grass with the back of a knife and add to the pan.

3. Add the rice and stir gently for a couple of minutes until the edge of the rice becomes translucent. Then add the wine and cook for a minute or two.

4. Meanwhile, bring the stock to a simmer in a separate saucepan. Add a good ladleful of stock to the rice and cook, stirring, until it has been absorbed. Repeat with more stock until the rice is tender and all or most of the stock has been used up. Season well with salt and freshly ground pepper.

5. To make the tapenade, place the lime leaves, olives, capers, coriander stalks, garlic, lime juice and zest in a food processor, season with salt and freshly ground pepper and blend. Once the ingredients have been broken down, leave the motor running and slowly add the olive oil.

6. In the meantime, heat the remaining vegetable oil in a large frying pan. Fry the marinated red snapper fillets for approximately 2 minutes on each side.

7. Add a swirl of cream to the risotto and stir the tapenade through. Serve with the red snapper fillets, garnished with lime segments and coriander sprigs.
Red Snapper
Ingredients
main:
1/2 tsp granulated garlic
1/2 tsp coarsely ground black pepper
50ml peanut or corn oil
4 snapper fillets, each 225g, skin left on

For the apple, carrot and cabbage coleslaw:
125ml Greek yogurt
125ml Cider vinegar
1/2 tsp caster sugar
1 tsp wholegrain mustard
2 green apples, ut into short, fine strips
2 large carrots, cut into short, fine strips
1 small Savoy cabbage, shredded
1 red pepper, cut into short, fine strips
4 Spring onions, cut into thin strips
coarsely ground black pepper

For the mango and melon hash:
2 large mangoes, finely diced (any juice reserved)
1/2 Charentais melon, finely diced
1 garlic clove, finely chopped
1 hot chilli, chopped (add to taste)
2 spring onion tops, finely chopped
5 sprigs of coriander, finely chopped
1 lime, juice

Method
1. First prepare the mango and melon hash. In a bowl, mix together the mango, melon, chilli (to taste), spring onion, coriander and lime juice.

2. Mix well and set aside for 15 minutes to allow the flavours to develop.

3. Next make the apple, carrot and Savoy cabbage slaw. In a small bowl, mix together the yogurt, cider vinegar, sugar and mustard to make the dresssing.

4. In a large bowl, toss together the apple, carrot, cabbage, red pepper and spring onion, until well-blended. Add the yogurt dressing and toss well. Season with freshly ground coarse black pepper to taste.

5. In a bowl, mix together the granulated garlic, salt, coarsely ground black pepper and peanut oil

6. Add the snapper fillets and mix well to evenly coat with the oil mixture.

7. Heat a heavy-based frying pan or griddle pan until hot, but not smoking.

8. Lay the snapper filets one by one skin side down and cook over med-high heat for 3-5 minutes depending on the thickness of the snapper. The fish should turn easily if you do not move it until you are ready to turn it. Turn on the other side and cook it for a further 3 minutes.

9. Serve the red snapper skin side up on a large serving plate, laced with the coleslaw and the mango melon hash.