Broiled Asian-inspired Red Snapper Fillets

The marinade for these broiled Asian-inspired Red Snapper Fillets includes soy sauce, Shaoxing, mirin, miso paste and sesame oil. It elevates any plain fish to fabulous!

A few years ago, we were in California to pick up a vintage MG-D Tourer that had been restored for us by dedicated group of specialists. I had found it online quite by accident while searching for information about my husband’s grandparents. Turns out they were the owners listed on the original bill of sale back in 1932! Of course, we had to buy it. 

The gentleman who was selling it agreed to supervise its restoration in his workshop in Monterey, which is attached to a beautiful home he runs as a bed and breakfast. His only requirement was that we had to come to Monterey when the car was ready so he could teach us how to drive and care for it since there are a few tricks to keeping it running right and changing gears.

While we were there, we spent a few hours at the wonderful Monterey Aquarium, admiring the beautiful sea creatures and learning more about sustainability. I took that opportunity to download their Seafood Watch app which helped shoppers make better decisions about which seafood to buy. It was a great resource! Now you can use their website https://www.seafoodwatch.org to the same effect.

When our host for today’s Fish Friday Foodies chose the theme of sustainable seafood, I knew what I wanted to make. Red snapper has been on a no-no list for a while, but thanks to a new program in the Gulf of Mexico, their numbers are rising and Red Snapper, at least those wild-caught in the Gulf, is now a good alternative to more overfished species. 

Ingredients to serve 4

2 tablespoons low sodium soy sauce

2 tablespoons Shaoxing

2 tablespoons mirin

1 tablespoon white miso paste

1 tablespoon toasted sesame oil

1/4 teaspoon white pepper

2 red snapper fillets, scaled, approx. weight 1.6 lbs or 726g  

To garnish:

chopped cilantro

chopped red chili pepper (I use the larger ones that aren’t too hot.)

black sesame seeds

Method

Mix all of the ingredients up to the fish in a casserole dish large enough for the fillets to fit side by side. I used a little whisk. 

Put the fillets skin side up in the marinade. Cover and refrigerate for at least 30 minutes but up to a three hours.

About half and hour before you want to cook your fish, remove it from the refrigerator and turn the fish over in the marinade, skin side down. 

Broil on high for about 9-11 minutes, depending on the thickness of your fish, basting the fish about halfway through with the marinade.

Remove from the oven and leave to rest for 5 minutes. 

I like to serve this with coconut rice to which I’ve added some thawed spinach. 

Garnish the red snapper with chopped cilantro, chopped red chili peppers and a sprinkle of black sesame seeds. 

Enjoy! 

It’s time for my fellow Fish Friday Foodies to share their sustainable seafood recipes! Many thanks to our host, Camilla of Culinary Adventures with Camilla.

• Braised Cod with Potatoes and Onions by Karen’s Kitchen Stories
• Broiled Asian-inspired Red Snapper Fillets by Food Lust People Love
• Khuboni/Khube Curry - East Indian by Sneha’s Recipe
• L'Uovo di Seppia by Culinary Adventures with Camilla
• Pasta with Spiced Vegetables and Anchovies by A Day in the Life on the Farm

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Pin these Broiled Asian-inspired Red Snapper Fillets!

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Parma-wrapped Fish with Mediterranean Sauce #FishFridayFoodies

Add extra flavor to your fish by pan-frying it wrapped in Parma ham, then sit it on a succulent bed of spicy tomatoes and olives, perhaps with pasta underneath, for a beautiful and satisfying meal.

I’m not sure if the two things go hand in hand for everyone, but we are beach people and we love seafood. There's nothing we enjoy more than traveling somewhere where the catch is fresh and putting it straight on the grill or into a pan! In fact, our favorite fish dish, ceviche, doesn’t even require heat!

So when my friend, Wendy from A Day in the Life on the Farm, asked me if I’d like to join a group she was forming, with the aim of putting more seafood on our tables in the name of health, I thought, sure, and yes, please! We do already eat quite a lot of seafood here - easily once or twice a week – so I’m looking forward to seeing all the great recipes my fellow bloggers will share for Fish Friday Foodies.

The Parma-wrapped fish in this particular recipe is so good that we had it twice in one week! Once one its own, and then with this chunky sauce.

Ingredients to serve two
For the fish:
Sea salt
Black pepper
2 thick sustainable white fish fillets, skinless, 7 oz or 200g each
4 slices Parma ham
Olive oil

For the sauce:
1 small red chili pepper
1/2 large purple onion
1 large clove garlic
2 large tomatoes
Olive oil
Sea salt
Black pepper
1/2 cup, sliced, or 65g black olives
Good handful fresh basil leaves – keep aside the tiniest ones for garnish

To serve:
About 4 oz or 113g dry pasta of your choice, cooked as instructed on package.

Method
Mince your garlic and chili pepper and chop your onions and tomatoes.

In a large non-stick saucepan, sauté the garlic, pepper and onion in a good glug of olive oil, over a low flame, until soft.

Add in the chopped tomatoes and give them a good sprinkle of salt and freshly ground black pepper.

Cook for about 15-20 minutes or until the tomatoes are soft just starting to break down.

While the tomatoes cook, season your fish fillets with salt and freshly ground black pepper, then wrap them in the Parma ham.

Add the olives to the saucepan and cook for another 5 or 10 minutes.

Pile the chunky sauce into a bowl and set aside.

This is also a good time to boil and drain your pasta, according to package instructions!

Drizzle some more olive oil into the saucepan and turn the heat up. Cook the wrapped fish for about 5 minutes on each side or until cooked through on the inside and crispy on the outside.

Actual times will vary depending on the thickness of your fillets.

While the fish is cooking, stack your basil leaves one on top of the other and roll them tightly, then slice them finely. This is what the fancy chefs call chiffonade.

When the fish is done, remove it to a warm place and return the sauce to the saucepan and reheat it till bubbling. Remove from the heat and stir through the basil.

Divide the pasta between two shallow bowls, spoon on some sauce, then perch the fish on top. Drizzle with a little good quality olive oil. Add a bit of the sauce and tiny basil leaves for garnish, if you have some.

Enjoy!

An InLinkz Link-up

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of every month. To join our group please email Wendy at wendyklik1517@gmail.com.

Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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