Genie's Southern Kitchen

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Fish Szechwan Style

1 1/2 to 2 pounds red snapper, whole
2 tablespoons dark soy sauce
5 tablespoons oil
1 scallion, minced
1 tablespoon ginger, minced
2 ounces pork, minced
2 dried black mushrooms, soaked in boiling water 20 minutes, cooked 20 minutes, stems removed, minced
2 tablespoons bamboo shoots, minced
1 tablespoon sherry
1 cup chicken stock
1 tablespoon chili paste with garlic
1 teaspoon red wine vinegar
1 tablespoon sugar

Cut 3 gashes on each side of fish. Rub 1 tablespoon of soy sauce over it. Heat 4 tablespoons of oil in wok. Fry fish 2 minutes on each side. Remove. Heat 1 tablespoon oil in wok. stir fry scallion and ginger 30 seconds. Add pork. stir fry on high heat until color changes. Add mushrooms, bamboo shoots, sherry, and 1 tablespoon soy sauce. stir fry 1 minute. Put fish into wok. Cover with minced ingredients. Add stock and chili paste with garlic. Bring to boil. Cover and simmer 15 minutes. Add vinegar and sugar. Turn to high heat to thicken gravy. Serves 4 to 6.

Sauteed Lemon Mangrove Snapper

4 snapper fillets, 4 to 6 ounces each
1/2 cup butter
flour for dusting
1 lemon
1 teaspoon fine sherry
1 tablespoon capers

Heat butter in a skillet. Add the fillets and saute 3 to 5 minutes per side. Squeeze lemon over cooked fillets. Add sherry and capers to the pan and continue sauteing until the fish is crisp around the edges. To serve, spoon the capers over the fillets. Serves 4.

Pan-Fried Fish Parmesana

Category: Cheese

Ingredients and Directions

1 tb Lemon juice

1 tb Worcestershire sauce

2 lb Rock Cod filets; or

- Red Snapper 1/2 c Flour

3 Eggs; lightly beaten

1 c Parmesan cheese; grated

3 tb Butter

2 tb Vegetable oil

- Salt & fresh ground pepper Preheat oven to 400 degrees F. Combine lemon juice and Worcestershire sauce, and sprinkle on the fish pieces. Salt and pepper the fish, then dredge lightly in flour. Dip the fish in eggs, then coat generously with the grated cheese. In a heavy skillet, saute the fish in a mixture of butter and oil over medium heat for 3 to 4 minutes to brown. Turn and brown the other side. Place the skillet in the oven for 4 to 5 minutes to heat through. Serve immediately.

From: <NOBR>

Genie·</NOBR> (Original Message)

Sent: 7/27/2008 1:44 PM

Dilled Red Snapper

Ingredients:

2 pounds red snapper filets

3/4 teaspoon salt

1/2 teaspoon ground pepper

1/4 cup olive oil

1 1/2 tablespoon minced parsley

1 tablespoon minced shallots

1 tablespoon fresh minced dill, or 1 tsp. dried dill weed

1/4 cup freshly squeezed lemon juice

Arrange the fish in a single layer in a sprayed shallow baking dish. Sprinkle with oil, parsley, shallots, dill, and oregano. Bake in a preheated oven at 350 degrees until fish flakes easily, about 15-20 minutes. Baste twice with pan juices while baking. Remove the fish to a serving dish. Blend lemon juice into pan drippings, then pour over fish to serve.

From: <NOBR>

Genie·</NOBR> (Original Message)

Sent: 9/15/2008 1:29 PM

Zippy Coconut Baked Fish

From Test Kitchen Favorites 2004

This fish dish bakes in minutes. The flavors blend well, and the

chutney adds a zest to the dipping sauce. —Patricia Schmeling

INGREDIENTS

1/3 cup butter, melted

3 tablespoons orange juice

2 tablespoons lemon juice

2 teaspoons garlic powder

2 teaspoons ground ginger

1 to 2 teaspoons crushed red pepper flakes

1/2 teaspoon salt

1/2 teaspoon pepper

1-1/2 cups flaked coconut

1 cup dry bread crumbs

8 red snapper, bass or turbot fillets (6 ounces each)

CHUTNEY SAUCE:

1/2 cup mayonnaise

1/4 cup mango chutney

1 tablespoon lemon juice

1 teaspoon curry powder

SERVINGS 8

CATEGORY

Main Dish

METHOD Baked

PREP 20 min.

COOK 15 min.

TOTAL 35 min.

DIRECTIONS

In a shallow bowl, combine the first eight ingredients. In another

shallow bowl, combine coconut and bread crumbs. Dip fillets in butter

mixture, then coat with coconut mixture. Transfer to a 15-in. x 10-

in. x 1-in. baking pan coated with nonstick cooking spray.

Bake at 425° for 15-20 minutes or until fish flakes easily with a

fork. Meanwhile, in a small bowl, combine the sauce ingredients.

Serve with fish. Yield: 8 servings. TEST KITCHEN TIP Because fish

fillets vary in thickness, the baking time may vary depending on what

type of fish you use.

Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
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