Red Snapper In Vine Leaf Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• With a sharp knife, make 5 slits, at an angle and about 1 1/2 inches apart, on each side of the fish. Rub 1 tablespoon of the olive oil over each side of the fish, then season each side with Creole seasoning. Place the fish on the prepared baking sheet. Combine the kosher salt, herbs, lemon zest, and juice, orange zest and juice, and black pepper in a large mixing bowl. Mix well. Mound the mixture evenly on the surface of the fish, leaving the head and tail uncovered. With your fingers, firmly press the mixture into the flesh. Bake for 1 1/2 hours. Remove from the oven and cool for 2 minutes.
• With the back of a heavy spoon or a mallet, lightly pound the salt crust to crack it open, beginning at the tail end. Carefully pull off the salt crust. Then, with a small spatula or wide knife, remove the flesh from the bone on the top side of the fish. Remove the back bone, then serve the flesh from the bottom side of the fish. Spoon the rice in the center of each serving plate. Lay the fish on top of the rice. Spoon some of the salsa over each serving.
• Combine all of the ingredients in a mixing bowl and toss well. Allow the salad to sit for 15 minutes before serving.

Steps:

• In a large, shallow ceramic or glass baking dish, combine the olive oil, lemon juice, chopped fennel leaves, salt, and pepper. Pat the fish dry with paper towels and add to the marinade, turning to coat evenly. Cover with plastic wrap and marinate in the refrigerator 15 minutes.
• Preheat the oven to 400 degrees.
• Spread 3 or 4 vine leaves on a work surface, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Cover with a fish fillet and scatter a few more slices of fennel on top. Top with a half lemon slice and drizzle with olive oil. Wrap the fish in the vine leaves and lay it, seamside down, in a large baking dish. Repeat with the remaining fillets, placing them in a single layer in the dish.
• Bake 20 to 30 minutes, until the fish is opaque throughout; open one package to check for doneness. Immediately transfer to serving plates and have guests unwrap the fish at the table.

Steps:

• Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
• Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
• Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.

Steps:

• Make the sauce: Combine the cilantro, mint, chiles, ginger, scallion, coconut, sugar and 1 teaspoon salt in a blender and pulse to make a coarse paste. Add the coconut milk, lime juice, vegetable oil and fish sauce and blend to make a smooth, slightly thick sauce. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
• Make the fish: Preheat a grill to medium high. Lay the banana leaves on a work surface, overlapping each about halfway, so the leaves are large enough to wrap around the fish, with the tail and head sticking out slightly. Lightly brush the banana leaves with vegetable oil. Cut three 24-inch pieces of kitchen twine and run under water to moisten (this will prevent the twine from burning on the grill).
• Make 2 or 3 slits crosswise on each side of the fish, cutting about 1/2 inch into the flesh. Season the fish inside and out with 1 1/2 teaspoons salt total. Stuff the lime and ginger slices, chiles, and cilantro and mint sprigs into the cavity of the fish. Set the fish at one short end of the banana leaves and roll it up, leaving the head and tail sticking out, then tie together in 3 places with the kitchen twine.
• Once the grill registers 425˚ F to 450˚ F, grill the fish until the banana leaves are charred, about 12 minutes. Flip and grill until the fish is cooked through, 12 to 14 more minutes. (Because the fish is wrapped, it is difficult to test for doneness. The juices will run clear from the head and gills when poked.) Let the fish rest 5 minutes, then untie and remove the banana leaves. Lift the flesh from the bones and serve with the cilantro-mint sauce.

Steps:

• Season both sides of fillets with salt and pepper, and cut in half lengthwise. Heat 1 tablespoon of the olive oil in a large nonstick saute pan over medium-high heat. Add half the fish in one uncrowded layer. Cook for 2 1/2 minutes on each side, or until fish is crisp and brown around the edges but not cooked through. Transfer to a plate to cool. Heat another tablespoon oil, and repeat with remaining fillets.
• Add remaining tablespoon olive oil to the pan, and cook garlic over medium heat until it just begins to color. Add shallots and bay leaves, and cook until shallots are transparent, 4 to 5 minutes. Add peppers, and cook until slightly limp, 5 to 6 minutes more.
• Add vinegar and wine, and bring to a boil over high heat, then reduce heat, and simmer for a minute or two. Add the extra-virgin olive oil, peppercorns, cloves, and salt, and remove from heat.
• Place one layer of fish in the bottom of a large bowl, and spoon some of the marinade, shallots and peppers over it. Repeat until all are used up. Cover tightly, and refrigerate overnight.
• Bring a large pot of water to a boil. Blanch the string beans until bright green, but still crunchy, about 1 minute. Transfer beans to an ice bath to cool. Drain.
• Arrange greens and herbs on serving plate, and place fish with shallots and peppers on top. Remove cloves. Arrange beans loosely around fish. Drizzle some of the marinade over greens just before serving.

Steps:

• Score a cross at the base of each tomato. Place the tomatoes in boiling water for 10 seconds, then plunge into cold water and peel each down from the cross. Scoop out the seeds with a spoon. Finely chop the flesh, then place the tomatoes in a sieve over a bowl and leave to drain for 30 minutes to remove the excess moisture. Preheat the oven to 350°F.
• Discard the drained liquid, then place the tomatoes in the bowl and add the garlic, anchovies, parsley, basil and olives. Season with salt and pepper.
• Season the fish well inside and out, then stuff each fish with 1/2 tablespoons of the tomato mixture.
• Rinse the vine leaves well and pat dry. Place two vine leaves together slightly overlapping. Divide the remaining tomato mixture into 4 portions. Spread half of one portion over the vine leaves, place a fish on top and spread the other half of the filling portion over the fish. Fold the leaves over to form a parcel, leaving some of the fish head and tail exposed. Repeat to make the other three parcels.
• Mix the oil and lemon juice in a small bowl. Place the fish parcels on a non-metallic baking dish and brush all over with the lemon and oil, especially the tails, which burn easily.
• Bake for 15 minutes, then carefully lift onto serving plates and garnish with lemon wedges.

Steps:

• Place a steamer basket over a pot of boiling water. If desired, add herbs to the boiling water to add flavor to the dish (basil, thyme, oregano, lemon peel, etc).
• In a small bowl, combine the ginger, soy sauce, garlic and lemon juice. Add salt and pepper to taste, then set aside.
• Rinse the fish filet then pat dry. Cut into three portions. Sprinkle with salt and pepper.
• Place a piece of snapper in the center of a banana leaf. Top with one third of the cherry tomatoes and 3 clams. Drizzle a third of the marinade over the fish. Fold the banana leaves around the fish to form a packet, then tie with twine to hold it together. Repeat with the remaining fish pieces.
• Place the packets into the steamer basket. Cover the steamer and steam for 15 minutes.
• Serve with rice or sweet potato mash (the white kind).

Steps:

• Rinse the fish under cold running water and pat dry with paper towels. Season with salt and pepper, brush with a little oil, and chill in the refrigerator for 30 minutes. Preheat the oven to 350°F (180°C/Gas Mark 4) and brush an ovenproof dish with oil. Combine the garlic and parsley in a bowl, season with salt and pepper, and divide the mixture among the cavities of the fish. Wrap each fish in 1 or 2 grape leaves, depending on its size, leaving the heads and tails uncovered. Put the fish into the prepared dish, pour the oil and lemon juice over them, and place a slice of lemon on each. Bake for about 20 minutes, or until the fish flakes easily, and serve immediately.