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How To make Gulf Snapper with Avocado and Tomatillo Salsa
5 Tomatillos -- husks removed
-and coarsely chopped 1/4 White Onion -- peeled and
-roughly chopped 2 Cloves Garlic -- peeled
2 Serrano or Jalapeno Chilies,
-stemmed, seeded, and -coarsely chopped 1 c Water
1 tb Red Wine Vinegar
1/2 Avocado
peeled and pitted
1 sm Bunch Cilantro :
chopped
1 Lime juiced
Salt Ground Black Pepper 32 oz Gulf Snapper Fillets
4 ts Dried Oregano
Vegetable Cooking Spray 2 Limes :
cut in wedges
Sprigs of Fresh Cilantro
Combine tomatillos, onion, garlic, chilies, water and vinegar in a saucepan. Bring to a boil and simmer for about 15 minutes. Transfer solid ingredients to a blender. Add avocado, chopped cilantro, lime juice, and 1 tb of the cooking liquid. Blend just until smooth, adding additional cooking liquid if necessary. Transfer to a saucepan, season with salt and pepper and heat through just before serving. Sprinkle snapper with oregano, salt and pepper. Lightly coat a non-stick skillet with vegetable spray. Saute fish over medium-high heat until cooked, but not falling apart, about 4 minutes on each side. Presentation: Spoon a puddle of salsa onto 4 dinner plates and place snapper on top of sauce. Arrange line wedges on or around the fish; garnish with sprigs of cilantro and serve. Source: Unknown Typed by Katherine Smith
How To make Gulf Snapper with Avocado and Tomatillo Salsa's Videos
How To Make Red Snapper Veracruz
FULL RECIPE BELOW
Watch as our online culinary school chef shows you how to make red snapper Veracruz. You won’t believe how amazing this dish is!
RED SNAPPER VERACRUZ RECIPE:
Marinade Ingredients
2 garlic cloves, chopped
2 limes, juiced
1 tbsp water
Pinch of clove
Pinch of pepper
Red Snapper Veracruz Ingredients
1 red snapper, cleaned and scaled
½ cup chicken stock
2 garlic cloves, chopped
½ onion, sliced
2 bay leaves
1 pinch dried oregano
1 sprig of fresh thyme
1 pinch of marjoram
½ cup freshly made tomato puree
4 plum tomatoes cut in half
4 pickled chiles
6 green olives pitted and crushed, plus 8 green olives, whole
1 tbsp capers
Fresh cilantro for garnished
Vegetable oil for sauteing
Salt to taste
Directions
1. Clean the fish without cutting either the head or the tail. With a sharp knife, score the fleshy part of the snapper. Combine the garlic, lime juice, water, pepper and clove to make the marinade. Pour the marinade over the fish and allow the marinade to penetrate for 30 minutes.
2. Pour a tablespoon of oil in a hot pan and sear the fish for a few minutes on each side. Add the onions and garlic to the pan and sauté until tender.
3. Add the chicken stock and begin to add the remaining ingredients. Next, pour in the fresh tomato puree, whole plum tomatoes. Add the pickled chiles, crushed olives and capers. Season with salt and simmer for 1o minutes.
4. Before serving, sprinkle whole olives and chopped cilantro over the snapper and served in a large dish.
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Louisiana Seafood Boil Seafood (Cajun)
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Ingredients
1 lb shell-on shrimp
1 lb crawfish
1 lb Manila clams
1lb mussels
1 lemon
For sauce
2 sticks unsalted butter
2 heads garlic
2 tbsp Louisiana hot sauce
2 tbsp paprika
1 tbsp cayenne pepper
11 tbsp black pepper
2 1/2 tbsp sugar
4 tbsp Old Bay seasoning
OLD BAY Seasoning recipe (4 tbsp)
3/4 tbsp salt
1 tbsp celery seed
2 tsp sweet paprika
1 tsp ground dry mustard
1 tsp ground ginger
5 bay leaves
1/2 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp crushed red pepper flakes
1/8 tsp ground nutmeg
1/8 tsp ground cardamom
1/8 tsp ground allspice
1/8 tsp ground cinnamon
1/16 tsp ground cloves
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Grilled Red Snapper with Spice Rub - Market Kitchen
Market Kitchen is presented by a range of passionate and knowledgeable foodies with an appetite for life, including TV Presenter and cookery writer Rachel Allen, (teacher at Darina Allen's world-renowned Ballymaloe Cookery School), TV presenter and foodie, Amanda Lamb, Tom Parker Bowles (author of The Year of Eating Dangerously and food writer for the Mail on Sunday and Tatler), Guardian food critic and award winning author Matthew Fort and award-winning chef and restaurateur Matt Tebbutt (proprietor of The Foxhunter, Abergavenny).
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Perfect Grilled whole Snapper with Jerk Marinade
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Wanting to take your BBQ game to the next level ? Try my grilled whole snapper in a #BundyRum jerk marinate served in crispy lettuce cups with a pickled cucumber and avocado salad.
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BARBIE Goes Florida Offshore Fishing! (Massive Snapper Catch & Cook)
Barbie girl goes offshore saltwater fishing, bottom fishing for mutton snapper! Drifting live pilchards and dead ballyhoo, I show you how to catch mutton snapper. Silent Frank and Darcizzle catch solid snappers for dinner! Puddin makes a deilcious snapper ceviche with avocado sauce!
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Grilled Red Snapper with Tamari and Avocado - Cooked on the Big Green Egg