Snapper with Tomato Salsa and Basmati Rice
first came into existence back in May 2000. Seems a long
time ago now!
snapshot of the Hub-UK
menu in December 2000
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
recipe is by Sam Gugino
to Beat the Clock.You
can subscribe to Sam's free food and wine newsletter
by sending an email to subscribe@SamCooks.com
fillets for pan frying offer many more variations than
meat or poultry. Almost any reasonably firm white-fleshed
fish such as pollack, scrod, or sea bass can be substituted
for the snapper in this dish. The amount of salsa is
a little more than you may need, but it’s a nice treat
with tomorrow’s tortilla chips.
cup basmati rice
1 teaspoon plus salt to taste
1 1/2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
Four 6-ounce red snapper fillets, pin bones removed
Freshly ground black pepper
1/3 cup all-purpose flour
1 tablespoon sliced pickled jalapeno peppers or 1
fresh jalapeno pepper
1 small sweet onion such as Vidalia or mild red onion,
about 4 ounces
1 pound tomatoes
10 sprigs cilantro
the hot-water tap runs, put the rice in a 2-quart
saucepan. Add 2 cups hot water and 1 teaspoon salt.
Bring to a boil over high heat, then reduce the heat
to low, cover and cook for 10 minutes. Turn the heat
off and keep covered until ready to serve. (Or put
the rice, 2 cups of the hot tap water, and 1 teaspoon
salt in a 2-quart microwave-safe container. Cover
and cook in a microwave oven on high power for 10
minutes. Keep covered until ready to serve.)
Meanwhile, put the oil and butter in a large heavy
skillet over medium-high heat while you season the
fish with salt and pepper. Put the flour on a pie
plate or wax paper. Dredge the fish in the flour,
shaking off any excess. Add the fish to the skillet,
skin side down, and cook for 4 minutes. Reduce heat
to medium and cook for 4 minutes on the other side
or until the fish feels springy to the touch.
While the fish and rice cook, drop the pickled jalapeno
down the chute of a food processor with the motor
of running. (If using a fresh jalapeno, stem and seed
it first). Stop the motor and scrape down the sides
of the bowl with a rubber spatula. Peel and quarter
the onion. Add to the processor and pulse a few times
to chop very coarsely. Core and quarter the tomatoes.
Remove the leaves from 6 of the cilantro sprigs. Add
the tomato, cilantro, and salt and black pepper to
taste to the processor. Pulse until the salsa is fully
combined but still somewhat chunky.
the fish and rice among four plates and garnish with
the remaining cilantro sprigs. Spoon some of the salsa
over the fish. Put the remaining salsa in a small
bowl for the table.
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