COLLECTION: Red Snapper

From: arielle@taronga.com (Stephanie da Silva)

Date: Wed, 4 Aug 93 22:28:12 CDT

Poached Red Snapper

to 5 pound whole red snapper

/4 cup chopped shallots

stalk celery with leaves, cut up

carrot, cut up

bunch of parsley

tablespoon salt

cups water

1/2 cups rose wine

lemons, cut in wedges

Combine shallots, celery, carrot, four sprigs of parsley, salt and

water in a saucepan. Bring to a boil, reduce heat, and simmer uncovered

for 20 minutes. Strain through a double thickness of cheesecloth and

discard vegetables. Pour this court bouillon into a fish poacher or

large roasting pan. Add the rose. Wash the fish inside and out with

cold running water. Pat it dry with a paper towel. Place the fish on

a rack and put it into the pan. If the fish is not at least half-covered

by the bouillon, add up to one cup extra water. Bring stock just to a

boil, cover and poach over lowest heat for 45 minutes or just until the

fish flakes easily with a fork. Carefully lift the rack with the fish

on it from the pan. Drain well. Place the fish on a platter and garish

it with lemon wedges and the rset of the parsley. Serve with hollandaise

sauce or with a pineapple salsa.

Steamed Red Snapper

whole fish (3 lbs), cleaned, with the head left on

1/2 tsp (7 ml) salt

inch (5 cm) piece of fresh ginger root

scallions

tablespoon (15 ml) soy sauce

teaspoon (5 ml) sesame seed oil

tablespoons (45 ml) rice wine or dry sherry

Cut deep gashes into the sides of the fish, about 3/4 inch (2 cm) apart;

http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/sds-red-snapper-coll.html (1 of 2) [12/17/1999 11:54:29 AM]

Seafood Recipes