Crisp Red Snapper and Sweet Winter Stir-Fry Vegetables

Name: Crisp Red Snapper and Sweet Winter Stir-Fry Vegetables
Yield: 4 servings
Ingredients: 3 beets, medium to large, yellow, orange, or red; Salt; 4 red snapper fillets, 6 to 8 ounces each, patted dry; Black pepper; 2 teaspoons ground coriander; 1/2 cup cornstarch, for dusting (eyeball the amount on a plate); Vegetable oil, for shallow frying, plus 2 tablespoons, twice around the pan; 2 medium zucchini, cut into sticks about 3 inches long and 1/2 inch wide; 6 scallions, cut into 3-inch pieces, then thinly sliced lengthwise; 2-inch piece fresh ginger, peeled and grated or minced; 4 garlic cloves, chopped; 2 pinches red pepper flakes; 1 cup duck sauce, from the Asian foods aisle; 2 limes, one juiced, one cut into wedges

December 9, 2011

I often throw holiday parties with a casual theme. This dish was the centerpiece of a holiday-style Make Your Own Take-out gathering. You will never find anything like this delivered to your door in a brown paper sack, but if you do a little bit of chopping you’ll be famous for many holidays to come. P.S. Don’t wait for a holiday to make it.

Recipe information

Yield
4 servings

Ingredients

3 beets, medium to large, yellow, orange, or red

Salt

4 red snapper fillets, 6 to 8 ounces each, patted dry

Black pepper

2 teaspoons ground coriander

1/2 cup cornstarch, for dusting (eyeball the amount on a plate)

Vegetable oil, for shallow frying, plus 2 tablespoons, twice around the pan

2 medium zucchini, cut into sticks about 3 inches long and 1/2 inch wide

6 scallions, cut into 3-inch pieces, then thinly sliced lengthwise

2-inch piece fresh ginger, peeled and grated or minced

4 garlic cloves, chopped

2 pinches red pepper flakes

1 cup duck sauce, from the Asian foods aisle

2 limes, one juiced, one cut into wedges

Preparation

Step 1
Cut off the ends of the beets and stand them upright on a cutting board. Peel each beet in strips, cutting it from top to bottom and turning the beet as you trim. Then slice the beets 1/2 inch thick and place the slices in a pot. Cover them with water, bring the water to a boil, and add salt. Cook the beets for 5 minutes, drain them, run them under cold water and pat them dry. Slice them into 1/2-inch-thick sticks.
Step 2
While the beets cook, score the skin of the fish fillets by making a few shallow parallel cuts. The skin will get crispy and delicious, and scoring it will keep it from curling. Season the snapper by sprinkling some salt and pepper and the coriander evenly over the flesh side of the fillets. Pour out the cornstarch in a shallow dish. Dust the fish on both sides with cornstarch. Discard the excess.
Step 3
Cover the bottom of one large nonstick skillet with a 1/8-inch layer of oil. Turn the heat on high. Add 2 tablespoons of oil to a second skillet and heat it to high as well.
Step 4
When the oil ripples in the first skillet, add the fish fillets and cook them for 3 to 4 minutes on each side, until they are crisp and firm.
Step 5
To the second hot skillet, while the snapper cooks, add the zucchini and stir-fry for 3 to 4 minutes, then add the beets, scallions, ginger, garlic, and red pepper flakes and cook them for a minute or two more. Add the duck sauce to the pan and heat through, glazing the veggies. Add the lime juice to the skillet and remove the skillet from the heat. Serve the fish over the veggies and pass the lime wedges at the table.

Rachael Ray Express Lane Meals

TagsBeet Root Vegetable Vegetable Snapper Fish Seafood Zucchini Squash Scallion Onion Lime Citrus Fruit Main Dinner Keto Gluten Free Dairy Free Nut Free 30 Minutes or Less Saute Winter Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes