Red Snapper with Spicy Soy Glaze on Sauteed Vegetables and Sweet Potatoes

🍴 12 ingredients 👁️ 2 views 📚 Recipes1M

Ingredients

  • 2 medium carrots
  • 1 yellow bell pepper
  • 3 ounces snow peas (about 3/4 cup)
  • 1 cup fresh coriander sprigs
  • a 3/4-pound sweet potato
  • 3/4 cup Spicy Soy Glaze
  • 2 teaspoons vegetable oil
  • four 4-ounce red snapper or grouper fillets with skin
  • 2 cups thinly sliced Napa cabbage
  • 1/4 cup thinly sliced red onion
  • 1 tablespoon seasoned rice vinegar
  • Garnish: lime wedges

Instructions

  1. Separately cut carrots and bell pepper into thin strips and diagonally cut snow peas into 1/2-inch pieces.
  2. Chop coriander.
  3. Peel sweet potato and, if desired, with a channel knife cut 4 lengthwise grooves (one every quarter turn).
  4. Cut potato crosswise into 12 slices (about 1/4 inch thick) and in a steamer set over 1 inch boiling water steam slices, in one layer if possible, covered, until just cooked through and tender but not falling apart, about 8 minutes.
  5. Remove steamer from heat and season potato with salt and pepper.
  6. Keep potato warm in steamer, covered.
  7. In a small saucepan heat glaze and keep warm, covered.
  8. Preheat oven to 275F.
  9. In a non-stick skillet heat 1/2 teaspoon oil over moderately high heat until hot but not smoking and saute 2 fillets, skin sides down, pressing on fish with a metal spatula to help skin brown evenly, until skin is golden brown, about 1 minute.
  10. With spatula turn fillets over and saute until golden, about 30 seconds more.
  11. Transfer fillets, skin sides up, to a non-stick baking pan and saute remaining 2 fillets in 1/2 teaspoon oil in same manner.
  12. Bake fish in middle of oven until just cooked through, about 3 minutes.
  13. While fish is baking, in a large non-stick skillet heat 1/2 teaspoon remaining oil over moderately high heat until hot but not smoking and saute carrots until barely tender, about 2 minutes.
  14. Add remaining 1/2 teaspoon oil, bell pepper, and snow peas and saute vegetables, stirring, until just tender, about 30 seconds.
  15. Add cabbage and onion and saute, stirring, until just tender, about 1 minute.
  16. Immediately transfer sauteed vegetables to a bowl and toss with coriander, vinegar, and salt and pepper to taste.
  17. Divide potato among 4 plates and top with sauteed vegetables.
  18. Put fillets, skin sides up, on vegetables and drizzle with some glaze.
  19. Garnish plates with lime wedges and serve remaining glaze on the side.
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