Snapper With Orange Chipotle Vinaigrette Recipes

Steps:

• For the Orange-Chipotle Vinaigrette:
• Place the orange juice in a medium nonreactive saucepan and bring to a boil over high heat. Cook until thick and reduced to 3/4 cup. Transfer to a bowl and let cool slightly.
• Place the reduced orange juice, onion, garlic, vinegar, chipotle puree, honey, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.
• For the Crispy Squid and Conch Salad:
• Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer. Line a large plate or baking sheet with paper towels, set aside.
• Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter, if it is too thick; add more water a few tablespoons at a time, then season with salt and pepper.
• Season squid and conch with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off then dredge in the cornmeal. Fry until lightly golden brown and crisp. Remove with a slotted spoon and drain on the paper towel-lined plate. Season immediately with salt. Repeat with the conch, dipping into the batter then frying in batches.
• Place the greens in a bowl and drizzle with about 1/4 cup of the orange-chipotle vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top. Place the squid and conch around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with parsley leaves.

Steps:

• In a small bowl whisk together all vinaigrette ingredients. Toss with spinach leaves.

Steps:

• Peel, halve and pit the avocados. Toss the greens with the vinaigrette and arrange on chilled plates. Slice the avocado halves into fans and arrange on top along with parsnip chips if using. Serve immediately.
• PISTACHIO OIL VINAIGRETTE:
• Whisk lemon juice, shallots and honey together until honey is dissolved. Slowly whisk in pistachio oil and season to taste with salt and pepper. Store covered and refrigerated up to 2 days. Yield: 1/2 cup

Steps:

• Squeeze two of the oranges and reserve juice. Take the other two, cut into supremes, and reserve. In a small heavy saucepan, cook the butter over medium heat until it foams, the foam then subsides, and the butter begins to brown and smell toasty. Add the reserved orange juice, the lemon juice, wine, sugar, and half the salt and pepper. Boil the mixture until well reduced, 15 to 20 minutes. Stir in the orange sections and olives and reserve in a warm place.
• Heat grill to high. With a very sharp knife, score the skin side of each snapper fillet. The cut should pierce the skin but not the flesh. Brush or rub the fish with the olive oil and season evenly with remaining salt and pepper. Brush the grill well, wipe with an oiled paper towel, and place the fish fillets on the grill skin side down. Grill 34 minutes on the skin side, until skin is crispy and a 1/2-inch margin of opaque flesh has formed all around the edges of the fillet. Flip fish and cook one minute on flesh side. Remove from grill and place on plates, skin side up. Stir parsley into warm sauce and taste for seasoning. Spoon sauce over fish fillets and serve.

Steps:

• In a medium bowl, whisk together oil, Heinz 57®, Vinegar, Worcestershire Sauce and sugar. Season with salt and pepper to taste if desired. Stir in chives. Cover and allow to rest at room temperature for 30 to 60 minutes before serving. Serve with your favorite salad greens.
• TIP: If preferred, place all ingredients in leak-proof jar or container, and shake vigorously until well mixed.
• * TIP: If desired, substitute Lea & Perrins® Roasted Garlic Worcestershire Sauce with Lea & Perrins® Worcestershire Sauce.

Steps:

• In a zip-top bag, combine one-third of the garlic, the olive oil, a large pinch of salt and pepper, and the shrimp. Marinate for 1 hour in the refrigerator.
• Meanwhile, add the remaining garlic, the orange juice and chipotle to a saucepot over medium heat. Bring to a boil and cook until reduced to a thin glaze, 10 to 13 minutes. Remove from the heat and let cool slightly.
• Heat a grill pan over medium-high heat. Remove the shrimp from the marinade, letting the excess drip back into the bag; discard the marinade. Place the shrimp on the hot grill pan and cook until opaque on both sides and grill marks appear, about 2 minutes per side.
• Remove the shrimp to a bowl, add the orange glaze, cilantro and lime juice, and toss to coat. Transfer to a serving platter and serve with baguette slices.

Steps:

• Bring a large kettle (at least 8-quart capacity) three fourths full of water to a boil for lobsters.
• In a blender blend zest, orange juice, vinegar, chipotles in adobo, salt, and sugar until chipotles are chopped fine. With motor running add oil in a slow stream. Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered. Bring vinaigrette to room temperature before serving.
• In boiling water partially cook lobsters, 2 at a time, over high heat 3 minutes and transfer with tongs to a colander to drain and cool. (Make sure water returns to a full boil before adding each batch of lobsters.)
• When lobsters are cool enough to handle, remove tails and claws and discard bodies. With kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired. Lobsters may be prepared up to this point 1 day ahead and chilled, covered.
• Prepare grill.
• Grill claws, in batches if necessary, on a rack set 5 to 6 inches over glowing coals, turning occasionally, until liquid bubbles at open end, 5 to 7 minutes, and transfer to a platter.
• Stir basil leaves into vinaigrette and reserve 1 1/4 cup in a small pitcher. Brush meat in lobster tails with some vinaigrette. Grill tails, meat side down, in batches if necessary, 3 minutes. Turn tails meat side up, brushing with more vinaigrette, and grill until juices are bubbling and meat is plump and opaque, 3 to 5 minutes. Transfer tails to platter. Lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered.
• Serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs.

Steps:

• Mash together butter, chipotles to taste, adobo sauce, and salt with a fork until blended.
• Pat fish dry and cut each fillet in half crosswise, then season with salt and pepper. Spread flour on a plate and dredge fish, knocking off excess.
• Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then panfry fish, skin sides up first, in batches, turning over once, until browned and just cooked through, 4 to 6 minutes. Transfer as cooked with a slotted spatula to plates and add more oil to skillet as needed. Top fish with dollops of chipotle butter.