Snapper and Spiced Crab with Lime-Coriander Broth
Snapper and Spiced Crab with Lime-Coriander Broth might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free and pescatarian recipe has 350 calories, 38g of protein, and 17g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up celery, snapper fillets, water, and a few other things to make it today. To use up the star anise you could follow this main course with the Mini Star-Anise Scones as a dessert.
Instructions
Melt the butter in a large saucepan.
Add the onion, celery, garlic and ginger and cook over moderate heat until softened, about 5 minutes.
Add the coriander seeds, crushed red pepper, cardamom, star anise, peppercorns, cilantro and basil sprigs and lime leaves and cook for 1 minute.
Add the wine and cook over moderate heat until reduced by half, about 5 minutes.
Add the fish sauce, lime juice and water and bring to a boil. Simmer over moderately low heat for 15 minutes. Strain the broth into a small saucepan, season with salt; keep warm.
In a small skillet, combine the cumin, cardamom, coriander, fennel and star anise and toast over moderately high heat until fragrant, about 1 minute.
Transfer to a spice grinder and let cool, then grind to a fine powder.
In a medium skillet, heat 2 tablespoons of the oil.
Add the onion and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 5 minutes.
Add the ground spices and cook over low heat for 1 minute. Fold in the crabmeat, cilantro and lemon and lime juices and remove from the heat. Season with salt and pepper.
In each of 2 large nonstick skillets, heat 1 1/2 tablespoons of the remaining oil until shimmering. Season the snapper with salt and pepper; add to the skillets, skin side down. Cook over high heat, gently shaking the skillet, until the skin is golden brown and crisp, 5 minutes. Flip the fillets and cook for 2 minutes longer.
Mound the spiced crab mixture in warmed shallow bowls and top with the snapper fillets, skin side up. Spoon the broth all around and serve right away.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. 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. You could try Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.
Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris