We love making fish recipes & it seems like we do a lot of shrimp. Luckily for us, (and for those of you who are getting bored of reading our shrimp posts) snapper was on sale at HT. We decided to try an Asian based recipe we found on foodandwine.com, but modified it to make it healthier (i.e. using skim rather than whole milk). The snapper fillets we got were nice, thick & delicious. The carrot sauce isn’t too ‘carroty’ but also isn’t very thick (possibly due to the skim milk). If you like heat, add some hot chili sauce! To make it even healthier, you could use brown rice. Jasmine is just so tasty! The recipe below will serve 4-6.
- 1 cup jasmine rice
- 4 large carrots, cut into 1/4-inch pieces
- 1 clove garlic, smashed
- 2 1/2 cups canned low-sodium chicken broth
- 1 1/4 cups skim milk
- 1 1/2 tablespoons Asian fish sauce
- 1 1/2 teaspoons red Thai curry paste
- 1 3/4 teaspoons brown sugar
- 3/4 teaspoon salt
- 1 tablespoon olive oil
- 2 pounds red snapper fillets
- 1/3 cup cilantro
- Lime wedges, for garnish
- Cook rice according to directions on box.
- Meanwhile, in a medium saucepan, bring the carrots, garlic, and broth to a boil. Cook, covered, over medium-low heat until the carrots are tender, about 15 minutes.
- Puree the carrots, garlic, and broth in a blender and pour back into the pan. Add the milk, fish sauce, curry paste, brown sugar, and 1/2 teaspoon of the salt and bring to a simmer, stirring occasionally.
- In a large nonstick frying pan, heat the oil over medium-high heat. Season the fish with the remaining 1/4 teaspoon salt. Cook the fish, skin-side down, until golden, about 4 minutes. Turn, reduce the heat to moderate, and continue cooking until just done, about 4 minutes longer for 1-inch-thick fillets.
- Place rice on plates and top with the fish and the sauce. Sprinkle with the cilantro and serve with the lime wedges.