Thursday, September 23, 2010 out of the water kitchen! kitchen!

Red snapper... out of the water and into our table.....with zucchini cakes and chives.. the sauce tastes "nutty" with a hint of sweetness from the onions and tomatoes .... yummmm.  My son wasted no time in finishing it off!

2 pcs. of red snapper fillet about 6 oz. each
2 tablespoons of canola oil
1 tablespoon of flour for dredging the fillet
Kosher salt
A squirt of tomato paste
1 plum tomato chopped
1 small onion sliced
2 cloves garlic sliced
Bunch of chives
1/4 cup broth or water
and .....the AROMATICS (you should have all of these by now....)
1/4 teaspoon of cumin powder
1/4 teaspoon of coriander powder
1/2 teaspoon of garam masala
1/2 teaspoon paprika
A pinch of crushed red pepper for that little "kick" (for a "big kick" add more)
Combine all of the Aromatics in a small dish and set aside.
Season the fish with salt and dredge each one in the flour and shake off the excess.  Heat canola oil in a medium pan and brown the fillet for 2-3 minutes on each side until cooked.  Set aside in a serving platter. for the SAUCE...
In the same pan, remove some of the oil and stir in the aromatics until it stops sizzling about 2 seconds.  Add the onion, garlic and chopped tomato and squirt in the tomato paste.  Stir and correct seasoning with salt.  Add some broth or water a little at a time and simmer for about 5-8 minutes until the onions have softened and a little caramelization is happening.  Keep adding some liquid to keep it from drying.  Pour the sauce over the snapper and garnish with strings of chives.

And let's not forget the ZUCCHINI CAKES...
1 medium size zucchini shredded
1 tablespoon flour
Canola oil for frying... start heating the oil in the pan before doing the next step of getting a....
A clean kitchen towel (or 3 layers of bounty towel is good)
Gather the shredded zucchini in the middle of the kitchen towel or "bounty" and wrap like a package and squeeze the water out... until it screams dry.  Transfer to a bowl, add the flour and some salt and toss until completely coated with flour. Form into small rounds and fry in the hot oil. Allow the zucchini cakes to brown on each side and transfer to a dish with paper towel to absorb the oil.  Add to the fillet platter or serve separately.

*This recipe is for a one person meal - make the adjustment if it is for 2 or more*

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