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Friday, February 18, 2022

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!

Food Lust People Love: 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. 

Red Snapper from H-E-B, wild caught in the Gulf of Mexico


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. 

Making the marinade

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

Marinating the fish, skin side up

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. 

Turning the fish over, 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. 

Resting the cooked fish

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. 

Food Lust People Love: 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!

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.

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.

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Food Lust People Love: 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!

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