COLLECTION: Red Snapper
Description
Red snapper is a versatile, mild-flavored white fish that holds up beautifully to both delicate poaching and aromatic steaming. This collection offers two distinct methods to highlight its tender texture. The first method involves poaching the whole fish in a court bouillon infused with rose wine, shallots, and herbs, resulting in a refined, restaurant-quality dish perfect for formal dinners. The second approach embraces Asian flavors, steaming the fish with fresh ginger, scallions, and rice wine for a light, fragrant meal that steams in minutes. Both recipes emphasize simplicity, allowing the natural sweetness of the snapper to shine. Serve the poached version with hollandaise or pineapple salsa, and enjoy the steamed variant as a healthy, quick weeknight dinner. These methods ensure moist, flaky fillets every time.Ingredients
Directions
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For the Poached Red Snapper: Combine shallots, celery, carrot, four sprigs of parsley, salt, and water in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20 minutes.
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Strain the liquid through a double thickness of cheesecloth and discard the vegetables. Pour this court bouillon into a fish poacher or large roasting pan. Add the rose wine.
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Wash the fish inside and out with cold running water and pat it dry with a paper towel. Place the fish on a rack and put it into the pan. If the fish is not at least half-covered by the bouillon, add up to one cup extra water. Bring the stock just to a boil, cover and poach over lowest heat for 45 minutes or just until the fish flakes easily with a fork.
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Carefully lift the rack with the fish on it from the pan. Drain well. Place the fish on a platter and garnish it with lemon wedges and the rest of the parsley. Serve with hollandaise sauce or with a pineapple salsa.
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For the Steamed Red Snapper: Cut deep gashes into the sides of the fish, about 3/4 inch apart; it does not matter if the gashes hit the bone. Rub the salt all over the fish, inside the cavity as well as on the skin outside, then put the fish on a plate or in a shallow bowl.
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Put half the scallions and ginger into the cavity of the fish. Carefully sprinkle the soy sauce and sesame oil over the fish, then spread the rest of the ginger and scallions on top.
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Pour one or two inches of water into a wok. Put the plate in a steamer tray and set the tray over the water. Sprinkle the wine or sherry over the fish. Bring the water to a boil, then cover the steamer and steam the fish for 20 to 25 minutes.
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Remove from the steamer carefully and serve the fish immediately.
Note
Storage: Leftover cooked fish should be refrigerated in an airtight container and consumed within 2 days.
Substitutions: Rose wine can be substituted with dry white wine. Rice wine can be replaced with dry sherry or sake.
Tips: Ensure the fish is fresh and smells clean, not fishy. For the steamed version, do not overcook to prevent the flesh from becoming tough.
Variations: Add sliced chili peppers to the steamed fish for a spicy kick.
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