To make soup base, heat olive oil in
day.).
2. FINISH SOUP Remove bones from slow cooker
In a large soup kettle cook the frozen snapper (in the shell)
hour.
For the soup:
Heat the stock to
Place fish fillets in bottom of greased baking dish in one layer.
Mix soup with sherry, salt, pepper, and basil.
Spread this over fish fillets.
Sprinkle Parmesan cheese over top.
Bake at 350 F for 20-30 minutes until fish flakes.
Garnish with lemon wedges and parsley.
Bring chicken stock to a gentle boil in a large pot over medium heat. Add snapper slices, rice, cherry tomatoes, and gai lan. Simmer until snapper is cooked through, about 5 minutes. Stir in green onions and pak chi farang; season soup with salt. Simmer until flavors combine, about 5 minutes more.
Divide soup among 4 bowls to serve.
Heat oil in large saucepan on medium heat. Cook fennel, onion and garlic until vegetables soften. Add saffron, tomato paste and wine; cook for 2 mins, stirring.
Add tomatoes, stock, 2 1/2 cups water, thyme and sage to pan; bring to a boil. Reduce heat to low; cover and simmer for 20 mins.
In batches, blend or process soup until smooth. Return soup to same pan; bring to a boil. Add mussels, fish and squid. Cover and simmer about 3 mins or until mussels open.
Divide soup among serving bowls. Sprinkle with basil.
0 minutes. Combine shrimp paste, snapper, ginger, garlic and 10 cups
Cook noodles according to package directions and drain.
Meanwhile, for the soup, saute laksa paste in a large saucepan 2 mins over medium heat. Add fish stock, coconut milk and 5 cups water. Bring to a boil. Reduce heat and simmer 4 mins.
Stir in fish and noodles and simmer 3-5 mins, until fish is cooked. Place beansprouts in serving bowls. Using tongs, transfer noodles to bowls. Ladle in soup and top with cilantro sprigs to serve.
Mix all ingredients together and mound on the flesh side of the snapper fillet. Place on greased sheet pan, skin side down. Bake in preheated oven at 350\u00b0 for 20 to 30 minutes until fillet is flaky and stuffing has browned.
for 20 minutes.
Rinse snapper in cold water; pat dry
Season the snapper with the salt and pepper.
In a bowl, mix eggs, 1 1/4 cups of flour, baking powder and beer.
On one plate put the remainder of the flour and on another plate place the coconut.
Lightly coat snapper in flour, then dip the snapper into the beer batter, lastly heavily coat the fish in the coconut and set aside.
Once every piece of snapper is coated in coconut, heat a frying pan with the oil and fry the fish until the coconut becomes golden brown.
Drain the snapper on paper towels and enjoy.
Spray Pam on bottom of baking dish.
Season fish to taste. Slice onion and bell pepper and place over fish.
Add cream of mushroom soup on top of fish evenly.
Bake 45 minutes at 350\u00b0.
njoy.
Like most chili recipes, this one tastes better the
Marinate fish fillets in Cella for 30 minutes (1 1/2 cups of wine).
Cook chopped onion in 2 tablespoons butter.
Add wine and chopped mushroom stems when onions are half cooked and then simmer until wine is cooked off.
Prepare rice; add onion/mushroom mixture to rice with pimento, almonds and soup.
Mix well. Turn mixture into a greased 2-quart shallow casserole dish.
Slice mushroom caps and place on top of rice mixture.
Then, remove fillets from wine and arrange them closely together on top (do not use wine).
Wash red snapper.
Place in a baking pan.
Pour water into pan.
Season snapper well with lemon pepper, adding only a dash or two of the other seasonings.
Place onion, celery and garlic clove broken into pieces inside of snapper.
Bake at 325\u00b0 until cooked.
pper portions of each red snapper fillet to feel for bones
Wash snapper and pat dry.
Dredge in flour.
Heat a little oil in a large skillet.
Brown snapper on both sides.
Remove fish and set aside.
Melt butter and garlic over medium (do not let it burn).
Stir in brown sauce, sherry, lemon juice, Worchestershire sauce, parsley, salt, and pepper.
Mix well.
Arrange snapper on plates.
Saute crab adn shrimp seperately in a little butter; arrange shrimp on top of crab over snapper.
Pour sauce on top.
If desired, garnish with parsley and lemon slices.
Mince the garlic and mash it with the salt, forming a paste. In a bowl, stir together well the garlic paste and the lime juice.
With a sharp fork, poke holes in each side of the snapper several times.
Put the snapper in a large, shallow dish and pour the lime juice mixture inside the cavity and over the snapper. Let the snapper marinate, covered and chilled for 2 hours, turning it once.
egrees C).
Coat red snapper fillets with paprika, salt, and