Best way to cook red snapper filets?
You fellow Hounds helped me out last night with my snow peas - now I have another question:
My sister bought a couple of red snapper filets yesterday. I have a feeling they're not the freshest (she got them from Stater Bros). What would be a good way to season and cook these guys? We have all the basic spices, flour, cornmeal --
p.s. We're not looking for particularly fancy or complicated, and although we like spicy, we don't go for extremely hot --
I think just seasoned with maybe a bit of blackening seasoning for a bit of a kick, then sauteed.
But, if they're not the best quality, something with a sauce or breading would mask the taste.
Two suggestions since the second one you may not have the ingredients at hand. First one is snapper almondine. It goes great with that type of fish. Second is one I came up with while in St. Martin.
Season the fillets with salt, pepper, lime juice and saute in a pan with butter, garlic and fennel. Remove the fish from the pan when done and deglaze with some Pastis. Thicken this with maybe some cream or you can substitute a little chicken broth, correct the seasoning, put the fish back in the pan to warm it up and serve it with the sauce.
Last time I had some, I pulled my usual routine of whisking together three parts olive oil to one part hot chile oil, some salt and pepper, and a pinch or two of herbes de Provence (very optional) and letting the fish sit in that for an hour or so at room temp, then giving it a couple of minutes per side in a hot-hot iron skillet. It turned out to be about the best fish I'd ever done that to. And this had been bought frozen from Trader Joe's and thawed in the bag, so it wasn't anythng fresh off the boat, either.
because snapper fillets hold their shape really well, they lend themselves perfectly to a curry.
Thai fish curry is da bomb!