Tag Archive: fish


Red Snapper with Mango Salsa

INGREDIENTS:

  • 4 -4 oz red snapper fillets
  • extra virgin olive oil
  • salt, pepper, paprika & cinnamon (it was used by mistake and tasted quite good)

DIRECTIONS:

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  1. Rub both sides of fillet with EVOO
  2. season generously with S & P, some paprika and if you are daring….cinnamon

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  1. put EVOO into non stick pan, let it heat then add fillets skin side UP and cook about 3 mins and then turn over and cook another 3 or until fish is flaky when separated with fork

Red Snapper with Mango Salsa

Add Mango Salsa on top and serve.   (see Mango Salsa recipe below)

Mango Salsa

INGREDIENTS:

  • 2 roma tomatoes seeded & diced
  • 2 mangos, peeled & diced
  • 1 small red pepper, cored, seeded & chopped coarsely
  • 1 small red onion, diced
  • ½  small Jicima peeled & diced
  • ¼ c chopped fresh cilantro
  • 1 med garlic, peeled & minced
  • ½ jalapeño chili, seeded & minced (more if you want!!)
  • 2 limes juiced
  • ¼ c of mango or orange juice

Mix all in a bowl then put in the refrigerator, covered, for 1-4 hours!!!

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              For the scallops:
1 lb. dry large sea scallops
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
                For the sauce: 
3 Tbs. unsalted butter, cut into six  pieces
2 Tbs. finely diced shallot (1 medium shallot)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving
Tip: Be sure to have all your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops

Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.

Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Seared Scallops with Herb-Butter Pan Sauce Recipe

Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

Served this over herbed rice.

****Thank you Molly Stevens from Fine Cooking for the recipe****