Posts Tagged ‘snapper’

Crispy Snapper in Chile Lime Sauce with Jasmine Rice

Posted: February 16, 2013 in Adam's Reserve, Canyon Foods, Entree, Recipes
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6
  • Snapper Filets
  • Canyon Foods Chile Lime Sauce
  • Adam’s Reserve Sweet & Spicy Seafood Rub
  • Ottavio Extra Virgin Olive Oil
  • Jasmine Rice

Cook Jasmine Rice according to package directions.

Pour enough Olive Oil in heavy skillet to about 1/4 inch deep, heat over medium high heat until shimmering, meanwhile rub all sides of Snapper with Olive Oil and then heavily coat with Seafood Rub.  Fry, turning once in Olive Oil until fish flakes.  It will be crispy and blackened on the outside.  Remove Fish and discard Olive Oil.  Pour Chile Lime Sauce into pan and add Snapper bring to a boil, spooning Sauce over Fish, let simmer for 3 minutes.

Place Rice on Serving Platter and place Snapper on top, pour remaining sauce over all.

Red Snapper – Veracruz Style

Posted: February 20, 2012 in Adam's Reserve, Cookwell & Company, Entree, Recipes
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Prep Time: 5 Minutes Cook Time: 20 Minutes Serves: 4 – 6

For a traditional Veracruz meal serve with roasted tiny white potatoes and a bowl of savory white rice 

4 – 4 to 5 ounce Red Snapper Filets

1 Jar Cookwell & Company All Natural Veracruz Sauce

Adam’s Reserve Southwest Ancho Rub

Rub Snapper Filets with olive oil and then season generously on all sides with Southwest Ancho Rub.

Place enough olive oil in a heavy skillet to coat bottom of pan and heat on high to medium high heat. Once oil is hot add Snapper, skin side down. Cook until skin is crispy and turn to cook other side.
Cook until internal temperature reaches 150 degrees, or fish flakes easily with fork

Meanwhile heat Veracruz Sauce in separate pot.

To serve place a few tablespoons of sauce on serving plate, placing Snapper on top and then top with more sauce.