Steamed Red Snapper Packets

Name: Steamed Red Snapper Packets
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp canola oil; 2 Tbsps canola oil, plus more for brushing; 1 carrot, thinly sliced; 4 carrots, thinly sliced on the diagonal; 1 fennel bulb, thinly sliced; 3 garlic cloves, thinly sliced; 4 garlic cloves, thinly sliced; 1 pinch Pinch of ground allspice; 1 Scotch bonnet or habanero chile, seeded and minced; 4 oil-packed anchovies; 18 okra, halved lengthwise; 1 onion, thinly sliced; 1 orange, zest removed with a vegetable peeler and orange halved; 3 sprigs each parsley, basil and mint, tied in a bundle with kitchen string; 1 kilograms red snapper fillets (about 1 1/2 inches thick), skin lightly scored; 6 servings Salt and freshly ground black pepper; 6 servings Salt and freshly ground pepper; 1 bunch scallions, cut into 3-inch lengths; 0 Scotch bonnet chile; 2 kilograms red snapper bones, coarsely chopped and rinsed well; 2 tomatoes, cut into eighths; 3 ripe tomatoes, coarsely chopped; 2 liters cold water

Steamed Red Snapper Packets might be just the main course you are searching for. One serving contains 724 calories, 122g of protein, and 16g of fat. This recipe serves 6. This recipe covers 51% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, habanero chile, tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 3 hours. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet.

Instructions

In a large pot, heat the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the onion, garlic, fennel and carrot and cook over moderate heat, stirring occasionally, until softened, about 15 minutes.

Ingredients you will need

Carrot

Fennel

Garlic

Onion

Add the fish bones and cook until just beginning to turn opaque, about 10 minutes.

Ingredients you will need

Fish

Add the tomatoes, anchovies and orange zest. Squeeze the orange juice into the pot.

Ingredients you will need

Orange Juice

Orange Zest

Anchovies

Tomato

Equipment you will use

Pot

Add the halves to the pot along with the Scotch bonnet, herb bundle and water and bring to a boil. Simmer over moderately low heat until the broth is very flavorful, about 1 hour. Strain the broth and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Scotch Whiskey

Broth

Water

Equipment you will use

Pot

Preheat the oven to 50

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Oven

In a large skillet, heat the 2 tablespoons of canola oil.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add the garlic and carrots and cook over moderately high heat, stirring, until they are barely tender, about 3 minutes.

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Carrot

Garlic

Add the scallions, okra and Scotch bonnet and cook for 2 minutes, stirring occasionally.

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Green Onions

Scotch Whiskey

Okra

Add the tomatoes and cook, stirring, for 1 minute. Stir in the allspice and season with salt and pepper.

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Salt And Pepper

Allspice

Tomato

Let cool slightly.

Place six 12-inch squares of heavy-duty aluminum foil on a work surface, shiny side down, and brush with oil. Season the snapper fillets with salt and pepper and place one in the center of each piece of foil. Spoon the vegetables over the fillets. Fold up the sides of the foil and seal each packet.

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Salt And Pepper

Snapper Fillets

Vegetable

Cooking Oil

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Aluminum Foil

Arrange the packets on a sturdy baking sheet and bake for about 18 minutes, until the fish is tender and the vegetables are cooked through.

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Vegetable

Fish

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Baking Sheet

Oven

Transfer the packets to plates.

Pour the fish tea into cups and serve alongside.

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Fish Tea

Equipment

Ingredients

Servings:

1Tbsp

canola oil 2Tbsps

canola oil, plus more for brushing 1

carrot, thinly sliced 4

carrots, thinly sliced on the diagonal 1

fennel bulb, thinly sliced 3

garlic cloves, thinly sliced 4

garlic cloves, thinly sliced 1pinch

Pinch of ground allspice 1

Scotch bonnet or habanero chile, seeded and minced 4

oil-packed anchovies 18

okra, halved lengthwise 1

onion, thinly sliced 1

orange, zest removed with a vegetable peeler and orange halved 3sprigs

each parsley, basil and mint, tied in a bundle with kitchen string 1kilograms

red snapper fillets (about 1 1/2 inches thick), skin lightly scored 6servings

Salt and freshly ground black pepper 6servings

Salt and freshly ground pepper 1bunch

scallions, cut into 3-inch lengths 0

Scotch bonnet chile 2kilograms

red snapper bones, coarsely chopped and rinsed well 2

tomatoes, cut into eighths 3

ripe tomatoes, coarsely chopped 2liters

cold water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired 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 Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.