Toasted Coriander Spiced Red Snapper
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
54
Spice
57
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Olive Oil3 cup
Onion (diced ,)2 cloves
Garlic (minced)1 cup
Tomatoes (chopped fresh)1
Salt1 tsp
Oregano (minced fresh ,)3 tbsps
Butter (whole, diced)1 cup
Cilantro (chopped fresh)1 cup
Coriander SeedDirections:
1
Heat oil in a saute pan over medium heat
2
Add onion and saute for one minute
3
Reserve half of the green, red, and yellow peppers for garnish, and add the remaining ingredients to the onions
4
Cook for 15 minutes
5
Remove from heat and puree in a blender or food processor
6
Sauce can be cooled and used as needed
7
Preheat oven to 350 degrees F
8
Add the coriander to a dry saute pan over medium high heat
9
Keep the coriander moving in the pan or the product will burn
10
Toss for several minutes until a nutty smell comes from the pan
11
Immediately remove for the heat and allow to cool for a few minutes
12
Pulverize in a blender
13
Peel and slice the plantain very thinly, dust with flour, and fry in vegetable oil until crispy
14
Remove from heat and drain on paper towel
15
Saute remaining peppers for garnish
16
Generously sprinkle toasted coriander on each of fish
17
Add olive oil to saute pan, when oil is hot sear each side of fish then finish cooking in a 350 degree F oven for 10 minutes
18
Pour excess oil from saute pan and add soffrito
19
Simmer and reduce to desired thickness
20
Remove pan from heat and stir in butter, constantly stirring until butter is incorporated
21
Place fish on a platter or 2 serving plates and spoon sauce over half of the fish
22
Garnish with the Sauteed peppers, fresh cilantro, and crisp plantain chips