Red Snapper
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Olive Oil1 medium
Onion (peeled and minced)1 tbsp
Curry Powder1 cup
White Wine3 cup
Fish Stock1 cup
Vegetable Oil1 tbsp
Tarragon (fresh, chopped)1 tbsp
Parsley (fresh, chopped)2 cups
Chicken StockDirections:
1
Heat olive oil in a medium saute pan over medium heat
2
Add vegetables and cook for 3 minutes, or until they have just sweated their moisture
3
Stir in curry powder and cook for 1 minute
4
Add wine and simmer 4 minutes
5
Stir in the stock and cook, for 10 minutes
6
Remove from heat
7
Cover and keep warm on back of stove
8
Reheat vegetable couscous
9
Wipe snapper fillet dry
10
Using a sharp knife, score the skin in a crosshatch pattern
11
Lightly dust with flour and season to taste with salt and pepper
12
Heat vegetable oil in a 12-inch saute pan over medium heat
13
When very hot but not smoking, add the fillet, skin-side down
14
Raise heat and cook, occasionally tilting pan to distribute fat evenly, for about 6 minutes
15
Remove from heat and drain on paper towels
16
Return sauce to high heat
17
Bring to a rolling boil, add 1/2 tablespoon olive oil, carrot juice, and herbs
18
Taste and adjust seasoning with salt and pepper
19
Turn off heat
20
Place vegetable Italian couscous in shallow soup (or pasta) plate
21
Carefully set snapper fillet in the center of couscous
22
Quickly spoon broth over top and serve
23
Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent
24
Add chicken stock or vegetarian stock
25
Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes