Red Snapper With Shrimp
List of Ingredients
Scotch bonnet adds a touch of Caribbean heat to the broth used to poach the fish. This
easy-to-prepare fish gathers flavors from the broth as it cooks. The accompanying vegetables
are simply blanched.
Serves 2
1 whole red snapper (approx. 1-1/2 to 2 pounds), filleted
Juice of 1 lime
2 cups fish, chicken, or vegetable stock
1 sprig fresh thyme
1 scotch bonnet pepper
2 scallions
1 small tomato
Salt and freshly ground black pepper to taste
6 to 8 large shrimp
Vegetables
1 carrot, cut in julienne
1 head of broccoli, stem removed, divided into pieces
1 chayote, cut in julienne Recipe
Wash the snapper with the lime juice. Cut the fish into large serving pieces. Place a skillet
or pan large enough to hold the fish in a single layer over medium heat and bring the stock,
thyme, pepper, scallions and tomato to a simmer. Reduce the heat to medium-low until the liquid
is barely simmering, and gently place the fish, skin-side up, in the liquid. Poach until cooked
through and tender; about 15 minutes (time varies with the thickness of the fish). Ladle the
hot liquid over the fish as it cooks. Test for doneness by pushing a toothpick into the
thickest part of the fish; it should encounter a little resistance in the center.
Very gently remove the fish with a slotted spatula and place it on a warmed serving platter;
cover with foil. Increase the heat under the liquid to medium-high and boil until the volume
is reduced by half. Remove the Scotch bonnet pepper. Season to taste. Remove the heads, legs,
and shells from the shrimp, leaving the meat attached at the tail. Remove the back strip. Put
the shrimp in the stock and cook until just pink and firm, about 1 minute. Remove the thyme and
scotch bonnet.
To prepare the vegetables: Place the carrots and broccoli in boiling water and cook for
1 minute, stirring once. Add the chayote and cook one more minute. Remove from heat, drain
and plunge into cold water.
To serve: Place the fish on serving plates and pour some of the reduced stock and shrimp over it.
Place a strip of scallion over the fish. Serve with the blanched vegetables.
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