Red Snapper With Spicy Soy Glaze On Sauteed Vegetables And Sweet Potatoes Recipes

Steps:

• Chop enough shallots to measure 1 cup. In a heavy saucepan cook shallots in oil over moderate heat, stirring, until softened, about 3 minutes. Stir in soy sauce, water, sugar, jam, gingerroot, garlic, allspice, and red pepper flakes and simmer, stirring occasionally, until reduced to about 3/4 cup, about 20 minutes. Stir in lime juice and zest. (Glaze may be made 2 days ahead and cooled completely before being chilled, covered.)

Steps:

• Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.
• Heat oil in a large skillet over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

Steps:

• On a large piece of wax paper, mix together paprika, cayenne, black pepper, onion powder, thyme, basil, garlic, and oregano.
• In a small saucepan over medium heat, melt butter with oil.
• Brush both sides of snapper fillets with butter mixture, reserve remaining.
• Coat both sides of fillets with seasoning mixture.
• Heat a large cast iron skillet over high heat until a drop of water sizzles on it.
• Drizzle half of remaining butter mixture on one side of the fillets and place fillets butter side down in pan.
• Cook over high heat until the fish is deeply browned.