Red Snapper Rolls Elegance Recipes

Steps:

• Remove all skin, pin bones, blood lines and sinew from the snapper fillet. Slice the fillet lengthwise into long strips about 1/2-inch wide and refrigerate until ready to use.
• Whisk together 2 tablespoons of the mayonnaise with the sriracha in a small bowl. In a separate small bowl, whisk together the remaining 3 tablespoons of mayonnaise with the wasabi paste and a splash of water if needed to loosen the mixture. In a medium bowl, gently combine the cooked sushi rice with the vinegar.
• Lay a piece of plastic that is bigger than the nori sheet on a clean work surface. Lay a nori sheet on top of the plastic in the center. Dip your fingers in water as needed to keep them from sticking to the rice, then use your fingers to spread 1/2 cup of the sushi rice evenly on the nori sheet and gently press down. Flip the nori sheet over so the rice is face down.
• Spoon about 2 teaspoons of the sriracha mayonnaise horizontally across the center of the nori sheet. Place 2 strips of snapper on top of the mayonnaise, then top with a strip of cucumber and 4 to 5 slices of avocado. Using the plastic wrap as a guide, roll the sushi as tight as possible into a log. Trim any excess nori as needed. Remove the plastic and use a sushi mat to form the sushi into a uniform round roll with a flat bottom. Repeat with the remaining ingredients to assemble three more rolls.
• Cut each roll into 6 to 9 pieces. Use a spoon to smear about 1 tablespoon of the wasabi mayonnaise on one side of the serving plate. Place the sushi on the other side of the plate, then sprinkle with some of the furikake. Place about 1 tablespoon salmon roe on top of the wasabi mayonnaise and garnish the plate with a splash of toasted sesame oil. Serve immediately with pickled ginger, soy sauce and wasabi paste.

Steps:

• In medium skillet, saute onions in butter until tender but not brown.
• Stir in mushrooms (save liquid if using canned), crab, and parsely.
• Cook until thoroughly warmed throughout.
• Spread mixture over rinsed and patted dry filets. Roll up and secure with toothpicks.
• Place seam side down in baking dish.
• In saucepan, melt butter, blend in flour.
• Add milk (or milk and mushroom liquid) and cheese (save small amount to use later).
• Add wine.
• Cook and stir constantly until thick. (Allow 1 minute at simmer.).
• Pour over filets.
• Bake @400F for 25 minutes, uncovered.
• Sprinkle with remaining cheese and paprika
• Bake 10 more minutes.
• A little sprig of fresh dill weed adds a nice presentation to the finished filet.
• Serve with rice pilaf, Columbia-Crest Semillon Wine and a fresh salad of your choosing Enjoy with your special guests or loved ones.

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:

• Fry onions in vegetable oil until brown.
• Add garlic and curry powder.
• Stirring vigorously, cook for 1 minute on medium heat.
• Add tomatoes, tomato puree, fresh coriander; cook for another minute.
• Add fish, lemon juice, salt, and water.
• Cover and cook on low heat for 15-20 minutes.
• Serve hot with rice.

Steps:

• Combine onion, fennel bulb, celery, and olives in a food processor with a slicing blade; process until everything is cut into a slaw-like consistency. Alternative use a knife to cut onion, fennel bulb, and celery into 1/8-inch thick strips and olives into rounds.
• Heat 2 tablespoons olive oil in a skillet over low heat. Add vegetable-olive mixture and season with salt and lemon zest. Cook and stir until everything is soft, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Spread out vegetable mixture on the bottom of a 9x12-inch pan and set red snapper on top. Drizzle with white wine, olive oil, and lemon juice. Scatter butter on top.
• Bake in the preheated oven for about 8 minutes. Move oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil red snapper for 2 minutes, making sure that it does not overcook.

Steps:

• First clean your fish thoroughly with 1/2 of the fresh lemon.
• Next in a Fish baking dish open the fish and place fish on it's back.
• Pour cooking wine over the body of the fish add all of your seasonings except the parsley.
• In a skillet place shrimp chicken livers and onion finely chopped and garlic with butter saute for about three minutes.
• Prepare the cornbread as instructed on the box.
• Add your sautéed mixer inside the cornbread.
• Bake for about 40 minutes.
• After cornbread is done, crumble the cornbread with a spoon.
• Discard the ingredients of the marinade from the fish and begin to spoon the cornbread stuffing into the fish.
• Place toothpicks in the stomach of the fish to keep closed.
• Bake fish for about 15-20 minutes depending on the size of the fish.
• After fish is done sprinkle with parsley and serve slices of lemon on the side.
• Rice is optional serve on the side or prepare and stuff fish with it.
• -----Serving Suggestions------.
• Serve with broccoli steamed, asparagus with garlic and butter sauce, Caesar salad.