Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce

Name: Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 Tbsp butter, softened; 2 Tbsps achiote oil; 2 sweet chile peppers (Serrano or Anaheim), finely chopped; 4 servings Lightly toasted and crushed coriander seeds, for garnish; 2 teaspoons cornstarch; 118 milliliters evaporated milk; 237 milliliters fish stock; 2 sprigs fresh cilantro, plus extra sprigs, for garnish; 946 milliliters fresh corn, cut from cobs; 2 cloves garlic, finely chopped; 4 Tbsps olive oil; 2 Tbsps onions, finely chopped; 3 Tbsps red and green peppers, finely chopped; 4 servings Salt and pepper; 907 grams fresh red snapper fillet, cut into 4 pieces; 1 small tomato, peeled, seeded, and chopped; 1 Tbsp water

Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce might be just the main course you are searching for. Watching your figure? This gluten free and pescatarian recipe has 581 calories, 56g of protein, and 25g of fat per serving. This recipe serves 4. Head to the store and pick up peppers, cornstarch, water, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

In a large saucepan, heat the achiote oil over medium heat.

Ingredients you will need

Annatto

Cooking Oil

Equipment you will use

Sauce Pan

Add the onions, bell peppers, tomato, chile peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes.

Ingredients you will need

Chili Pepper

Bell Pepper

Bay Leaves

Cilantro

Garlic

Onion

Pepper

Tomato

Salt

Add the corn and fish stock and cook over medium heat for about 6 minutes.

Ingredients you will need

Fish Stock

Corn

Remove from the heat and let cool slightly.

Transfer to a blender process until smooth on high speed.*

Equipment you will use

Blender

Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat.

Ingredients you will need

Evaporated Milk

Sauce

Equipment you will use

Sauce Pan

Sieve

Dilute the cornstarch with 1 tablespoon water.

Ingredients you will need

Corn Starch

Water

Add to the saucepan, mix well, and incorporate the butter with a whisk. Taste for seasoning and and cook for about 5 minutes. Keep warm.

Ingredients you will need

Seasoning

Butter

Equipment you will use

Sauce Pan

Whisk

Generously season both sides of the fish with salt and pepper. In a large nonstick skillet, heat the oil over high heat. When oil is hot, place the fillets in the skillet, skin side down, and cook for 3 minutes, without turning. Flip onto other side and cook for about 2 minutes.

Ingredients you will need

Salt And Pepper

Fish

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat to a platter.

Spoon the warm sauce in the center of each dinner plate. Top with a fish portion.

Ingredients you will need

Sauce

Fish

Garnish with cilantro sprigs and the toasted and crushed coriander seeds.

Ingredients you will need

Whole Coriander Seeds

Cilantro

Equipment

Ingredients

Servings:

bay leaf 1Tbsp

butter, softened 2Tbsps

achiote oil 2

sweet chile peppers (Serrano or Anaheim), finely chopped 4servings

Lightly toasted and crushed coriander seeds, for garnish 2teaspoons

cornstarch 118milliliters

evaporated milk 237milliliters

fish stock 2sprigs

fresh cilantro, plus extra sprigs, for garnish 946milliliters

fresh corn, cut from cobs 2cloves

garlic, finely chopped 4Tbsps

olive oil 2Tbsps

onions, finely chopped 3Tbsps

red and green peppers, finely chopped 4servings

Salt and pepper 907grams

fresh red snapper fillet, cut into 4 pieces 1small

tomato, peeled, seeded, and chopped 1Tbsp

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.