Red Snapper de-coded

Here is a recipe post after ages.

After beginning the year with a holiday, and attending quite a few family functions, I finally got the time and the breathing space to cook something. But after binge eating, it was time to go light so I did cook meals were comforting in nature and treated the tummy lightly.

Sometime back, I had a piece of red snapper sent to me by @Pescafresh cause i had won a twitter contest. What a wonderful piece of Fish that was. Perfectly skinned, deboned and no scales at all. I neatly packed it and refrigerated it waiting for the right moment to cook it. But there was a catch, I had never cooked with snapper before. I was apprehensive and didnt want such a piece to get wasted. I shared my apprehensions with a few foodie friends who chipped in their suggestions. But somewhere deep down, I wasn’t confident. Or may be I just letting apprehensions get the better of me. After playing on a sticky wicket I decided i needed to play on the front foot and go by my tried and tested method of keeping things simple. This way I could let the snapper speak for itself rather than the accompaniments beating the hell out of it. I did break my head over the exact formula for the recipe and from the looks of it, I seemed to have done a pretty good job.


Here is the recipe for a

Nut Crusted Pan grilled Snapper with Herbed Sweet Potato chips and Strawberry Chutney

For the fish you will need

  • 2-3 large fillets of red snapper or any firm white fish.
  • 200 grams of mixed nuts, roasted and crushed ( I used almonds, pistachios, cashews and walnuts)
  • 100 ml Oil
  • 100 ml lemon juice
  • Salt and pepper to taste

For the potato chips

  • 1 or 2 medium sized sweet potatoes, parboiled
  • 2 tablespoons oil for frying
  • 1 teaspoon, mixed herbs (I used thyme, oregano, rosemary and chilli flakes)
  • Salt and pepper to taste

For the strawberry, ginger and raisin chutney,

  • 2-3 Fresh Strawberrys
  • 1/2 inch piece of ginger
  • 1 birds eye chilli
  • 8-10 raisins

For the salad

  • 1 large onion, roughly sliced
  • 1 large tomato, roughly sliced
  • 1 medium cucumber, sliced
  • few lettuce leaves
  • For the dressing Juice of 1/2 a lime, 2 teaspoons of olive oil, half teaspoon of honey, half teaspoon of mustard powder salt an pepper to taste.

To Assemble:

  • Its a good thing to make the chutney first, so in a blender add the strawberrys, ginger the chilli and give it a blitz. The texture of the chutney shouldn’t be entirely fine, but slightly chunky. Remove from the blender and keep aside.
  • For the potatoes: Once the potatoes are parboiled, cut into even sized roundels. Heat oil in a pan and gently fry on each side till a nice char appears. As the potatoes are frying, mix together the salt and the herbs. Once the potatoes are done, remove from flame and sprinkle with the salt and herb mixture. Once done arrange the potatoes as you like on the plate which you will use to serve.
  • Chop the ingredients for the salad and keep aside. DO NOT dress the salad now else will become soggy.
  • For the fish: Take two shallow plates. In one out the powdered nuts and in the other mix the oil, lime juice,salt and pepper. Parallely, heat some oil in a pan. Gently take a fillet of the snapper dip this into the oil emulsion and then on to the nuts mixture and coat it well. Place it on the pan and fry on medium heat till both sides are reddish brown. This should take approximately 5-7 minutes on each side. Once done, transfer to the serving plate; either over the potatoes or besides them.
  • For the salad dressing, mix other all the ingredients and give it a good whisk. Drizzle this over the salad and serve one portion of the salad on the plate.
  • Finally, serve a large helping of the chutney beside the fish.
  • Serve with love. 🙂

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