Thursday, September 25, 2008

Red Snapper with Spicy Citrus Salsa and Spinach

This recipe was chosen because it uses a habanero. We got a habanero from a streetside produce cart and I haven't been able to find a use for it until now. However, due to a series of stressful events, I modified the recipe a LOT.

First, we didn't use red snapper because we can never find snapper in this area. So instead we picked up some rainbow trout. Except it still had the skin on, and skin-on fish really freaks me out and makes me panicky. I don't like it at all. So I had to figure out a way to maneuver the fish to cook it without really looking at it.

So instead of busting out the bamboo steamer, which I have yet to figure out how to use, I sprinkled the fish with salt and pepper and set it under the broiler for 5 minutes until it was done.

Meanwhile, I made the salsa and I sauteed the spinach on the stove.

OK so it took about 15 minutes total. And I covered my fish in salsa, and I only ate the top layer so I couldn't see the skin. It was very hard for me, which I know is stupid, but I'm Lauren so deal with it. It was tasty though. I've never cooked trout and I liked the flavor, or lack thereof. The salsa was also very good. He loved the whole thing and not only ate everything on his plate (except the icky skin), he also ate mine! So we have earmarked this as a "try again with a properly skinned fish" dish.


Red Snapper with Spicy Citrus Salsa and Spinach
Martha Stewart Living, January 2007

2 large navel oranges, peel and pith removed, flesh cut into segments
1 medium lemon, peel and pith removed, flesh cut into segments and chopped
1/2 small shallot, thinly sliced
1 tablespoon coarsely chopped fresh cilantro
1/2 red habanero chile, stem, seeds, and ribs removed, finely chopped (wear protective gloves; about 1 teaspoon)
1/2 zest of lime
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon honey
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
4 red snapper fillets, skinned (each 4 ounces)
4 ounces baby spinach (about 4 cups)

1. Toss oranges, lemon, shallot, chile, cilantro, lime zest and juice, oil, honey, and 1/8 teaspoon each salt and pepper in a bowl. Let stand at room temperature 15 minutes, gently stirring occasionally.

2. Fill a wok or large pot with 1 inch of water. Bring to a boil. Line bottom basket of a 10-inch, 2-tiered round bamboo steamer with parchment paper. (Alternatively, use two pots fitted with steamer inserts.) Season fish using remaining teaspoon each salt and pepper. Arrange in a single layer in bottom basket. Cover, and set over boiling water. Steam until fish is almost cooked through, about 5 minutes. Put spinach into top basket, and set over bottom basket. Steam until spinach is bright green and just wilted, about 2 minutes more.

3. Divide spinach among 4 plates. Top each with fish and 1/2 cup salsa. Serve remaining salsa on the side.

Yield: 4 servings

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