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Pan-Fried Red Snapper
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Brief Description
Snapper prepared (baked or pan-fried) with spinach and seasoned rice.
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Main Ingredient
Snapper
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Category: Fish or seafood
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: CHL
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Posted On: Jul 25, 2014
Number of Servings:
Ingredients:
- 3 pounds - snapper cleaned, scaled, OR snapper fillets
- 16 ounces - fresh spinach
- 4 cups - flour
- 2 cups - canola oil
- 2 cups - finely chopped yellow onions
- 2 tablespoons - kosher salt
- 2 tablespoons - ground black pepper
- 3 tablespoons - garlic powder
- 2 cups - cooked long-grain brown rice rinsed, drained
- 2 teaspoons - grated fresh ginger
- 2 - scallions finely chopped
- 2 teaspoons - light soy sauce
- 1 teaspoons - sesame oil
- 1 - orange sectioned, roughly chopped
- - orange slices and shredded scallion to garnish
Directions:
Rinse the fish inside and out or, in case of fillet, wash and then pat dry with paper towels.
Sauté the spinach for 40 seconds; add 1/3 of chopped onions and season with salt and pepper to taste.
To make stuffing, mix together the cooked rice, chopped onions, grated ginger, scallions, soy sauce, sesame oil and orange in a bowl.
If baking: Spoon the stuffing into the body cavity of the fish if using whole fish or lay fillet flat and spoon stuffing, pressing it well onto fish and then roll fish; place in greased baking dish.
If pan-frying: Take flour and add garlic powder and a teaspoon of salt to dry mixture. Take another teaspoon of salt and sprinkle over the fillets of fish, making sure to get both sides. Let rest for about 5 minutes, while getting the skillet ready to pan-fry. With a pre-heated skillet at about medium temperature, take fish and dredge in the flour mixture; set aside, then add about 1/3 cup of canola oil to skillet and let it get hot for about 5 minutes. Add fish meaty side down first and brown on both sides, cooking about 5-8 minutes on each side until all fish is cooked.
Arrange the spinach and rice on a plate or warmed serving dish; then transfer fish to plate and garnish with orange slices and serve.
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