Time 20m Yield 2 Number Of Ingredients 8 Steps:
Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger. Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.
Time 4h20m Number Of Ingredients 11 Steps:
Combine the onions and garlic. Whisk together the remaining ingredients and pour 1/2 marinade over fish with onions and garlic. Let fish marinate in the refrigerator for at least 4 hours. Grill fish on both sides for about 7 minutes. Warm remaining marinade and serve over cooked fish.
Time 20m Yield 4 servings. Number Of Ingredients 4 Steps:
In a small bowl, combine lime juice and honey. Pour 1/2 cup into a large resealable plastic bag; add the fish. Seal bag and turn to coat; refrigerate for up to 1 hour. Place remaining mixture in a small saucepan; set aside., Drain fish and discard marinade. Sprinkle fillets with chili powder; place on a greased broiler pan., Broil 4-6 in. from the heat for 12-15 minutes or until fish flakes easily with a fork., Meanwhile, bring reserved lime juice mixture to a boil. Reduce heat; simmer, uncovered, until reduced by half. Spoon over fillets.
Time 1h Yield 8 serving(s) Number Of Ingredients 15 Steps:
Heat the water, bell peppers, carrots, onions, vinegar, olive oil, ginger, bay leaves, 1 T. salt, and the red pepper flakes in large saucepan over high heat to boiloing. Reduce heat to medium-low and simmer covered until vegetables are crisp-tender, 7-10 minutes. Meanwhile, heat vegetable oil in large skillet over medium-high heat until very hot. Brush fish with lime juice; season with salt and pepper. Brown fillets in batches in oil, about 1 minute each side. Transfer to large heatproof dish. Pour hot vegetables over fish and let cool to room temperature, 1-1/2 hours. Remove bay leaves. To serve, spoon some vegetables onto platter, place fish over vegetables, and top with remaining vegetables. Serve at room temperature.
Time 35m Yield 2 servings Number Of Ingredients 23 Steps:
Preheat oven to 475 degrees F. Combine chilies, onion, garlic, tomato, epazote, bay leaves, cumin, and apple cider vinegar. Boil for 15 minutes. Remove the bay leaves and epazote. Blend in blender until smooth. Pour over fish, cover with banana leaf and bake for 15 minutes. Serve with White Rice and Vegetables. In a saucepot, heat oil. Add the onion and garlic. Once onion is caramelized, add rice and toast until aromatic. Add chicken stock, vegetables, salt, and pepper. Cover and simmer until cooked, about 20 minutes.
Time 55m Yield 6 Number Of Ingredients 8 Steps:
Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top. Marinate in the refrigerator, 30 minutes to 1 hour. Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish. Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.
Time 45m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Microwave sesame seeds on high about 1 minute. Mix oil, soy, vinegar, ginger, garlic& cayenne. Marinade filets in mixture 10-15 minutes . Arrange filets on plate with thick side out. Cover with plastic wrap and vent in two places. Microwave on high 4-5 minutes until thickest portion is just opaque. Let stand 5 minutes. Sprinkle with toasted sesame seeds.
Time 30m Yield Serves 2 Number Of Ingredients 0 Steps:
Add your fish to marinade for approx 2 hours Heat a frying pan and add 1 tbs olive oil OR a knob of butter When hot add fish fillets, skin side down. Hold down and cook for 3-4 mins on either side. Baste during cooking with pan juices.When cooked keep warm. Keep the juices in the pan hot and add button mushrooms & Pak Chio & fry them for 2 or 3 minutes in the pan juices.
