Whole Snapper with Balinese Spices
Whole Snapper with Balinese Spices
Serves 2
1/2 cup plus 2 tablespoons canola oil
2 tablespoons finely chopped shallots
2 tablespoons finely chopped peeled fresh ginger
2 tablespoons finely chopped garlic
5 tablespoons finely chopped lemon grass
3 kaffir lime leaves, finely chopped
1 Thai chile, finely chopped (or 1 teaspoon sambal chili paste)
5 curry leaves
1 cup finely shredded fresh or frozen coconut
1 whole red snapper, (about 1 3/4 pounds), dressed and scored on both sides
1 cup coconut milk
1 lime
Julienned scallion greens, for serving
Cilantro, for garnish
Preheat oven to 375 degrees;. Heat 2 tablespoons oil in a large skillet over high heat. Add shallot, and, stirring constantly, add ginger, garlic, lemon grass, lime leaves, Thai chile, curry leaves, and coconut. Continue stirring until the mixture is fragrant and coconut is beginning to dry out, 3 to 5 minutes. Remove from heat, and let stand until cool.
Fill the belly of the fish with three-quarters of the stuffing. Use a long wooden skewer to hold the belly of the fish closed. Heat remaining 1/2 cup oil in a large skillet over high heat. Add snapper to pan, and cook until the skin is crisp and brown, about 3 minutes per side. Very carefully pour off oil from pan. Transfer fish to oven until cooked through, about 10 minutes.
Meanwhile, heat remaining stuffing in a small saucepan over medium heat. Stir in coconut milk, and heat through. Transfer cooked fish to a serving platter. Strain sauce through a fine sieve directly over the fish. Season with lime juice, and garnish with scallion greens and cilantro.
Fillet a La Veracruzana
Fillet a La Veracruzana
Recipe courtesy of Daisy Martinez
Yields 4 servings
Flour to dredge
4 fillets (either chicken or snapper; tilapia works too)
2 tablespoons extra-virgin olive oil
1 tablespoon vegetable or canola oil
1/2 large Spanish onion, sliced
1/2 large red bell pepper, cut into half-inch slices, lengthwise
2 cloves garlic minced
2 large plum tomatoes, cut lengthwise into 8 wedges
1 tablespoon capers
1 lime, juiced
1/2 cup cilantro, chopped
Salt and pepper
1 avocado, pit removed and sliced
Season the fillets with salt and pepper, and dredge in flour. Shake off any excess. Heat the 2 tablespoons of olive oil in a pan over high heat. When the pan is hot, add the floured fillets and cook until golden on one side. Flip the fillets and cook until golden on the other side. Heat the 1 tablespoon of vegetable oil in a pan and add the onions, peppers and the garlic. Cook until fragrant, then add the tomatoes and the capers and heat through. Add the lime juice and cilantro, and salt and pepper to taste. Remove fillets to plate and top with vegetables. Serve with Yellow Rice – Arroz Amarillo and garnish with a slice of avocado.
Bouillabaisse
Bouillabaisse
Serves 10 to 12
3 pounds fish heads and bone from nonoily fish, such as sole, flounder, snapper, or bass
2 leeks, white and light-green parts, plus dark-green leaves for bouquet garni
8 sprigs fresh tarragon
8 fresh sprigs flat-leaf parsley
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 can whole plum tomatoes (28 ounces)
2 tablespoons olive oil
4 small carrots, peeled, cut into 1/4-inch dice
4 stalks celery, cut into 1/4-inch dice
2 small onions, peeled, cut into 1/4-inch dice
4 cloves garlic, peeled, minced
1 teaspoon sweet paprika
8 sun-dried tomato halves (dry, not packed in oil)
1 teaspoon saffron strands
1/2 teaspoon turmeric
2 teaspoons Harissa Sauce
6 dried fennel branches
Peel from 3 oranges
3 lobsters (1 1/2 pounds each)
3 pounds mussels, scrubbed and beards trimmed
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
8 medium baking potatoes (about 2 pounds), peeled
4 pounds total fish fillets, such as halibut, red snapper, and monkfish, cut into 1 1/2-inch pieces
2/3 Cup Rouille (recipe in previous entry)
1 loaf French bread, sliced into rounds and toasted
Remove gills and any traces of blood from fish heads. Thoroughly wash fish bones; cut them into lengths that will fit inside 12-quart stockpot. Set aside. Cut leeks into quarters lengthwise; slice 1/4 inch thick. Place in a small bowl of cold water; let soak 5 to 10 minutes to remove dirt and sand. Drain; set aside.
Make a bouquet garni: Cut dark-green leek leaves into two 5-inch lengths. Arrange tarragon and parsley sprigs in center of one leaf. Place other leaf on top to enclose tarragon; tie with kitchen string.
Roast seeds: Heat a small skillet over medium heat until very warm. Add coriander, fennel, and cumin seeds to warm skillet. Cook, shaking pan or stirring frequently, until toasted and fragrant, 2 to 3 minutes. Let seeds cool in a bowl.
Strain whole tomatoes over small bowl, reserving liquid. Remove seeds; place tomatoes in bowl with liquid. Set aside. Heat oil in a 12-quart stockpot over medium heat; add reserved sliced leeks, carrots, celery, onions, garlic, and paprika. Cook until onions become translucent, about 5 minutes. Add reserved whole tomatoes and their liquid, sun-dried tomatoes, saffron, turmeric, harissa, roasted coriander, fennel, and cumin seeds. Stir to combine. Raise heat to high, add reserved fish heads and bones, and cook, stirring frequently, until bones are opaque, about 5 minutes. Add fennel branches, orange peel, and bouquet garni. Add water to just cover bones, about 4 quarts. Bring to a boil; skim foam from the surface. Reduce heat; simmer, uncovered, 25 minutes. Pour stock through a sieve into a large bowl; discard solids. Return liquid to pot.
Meanwhile, bring a large stockpot of cold water to a rolling boil. Quickly add lobsters; cook about 12 minutes. Remove pan from heat. Drain lobsters; submerge in cold water to stop cooking. Drain again. Place 1 cup reserved stock in a large saucepan. Add 1 cup water. Bring to a boil; add mussels. Cover; cook until mussels open, 5 to 7 minutes. Remove from heat. Discard any mussels that do not open.
Meanwhile, place stockpot with stock over medium-high heat; bring to a boil. Reduce heat to simmer. Season with salt and pepper. Add potatoes; cook until just tender, about 20 minutes. Add fish fillets; cook until opaque and cooked through, 3 to 5 minutes more. Remove tails and claws from lobsters (discard bodies or reserve for other use). Crack open claws and tail; add with mussels to pot; cook just long enough to warm. Serve with rouille and toasted French bread rounds.
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