Grilled Red Snapper Over Swiss Chard, Broccolini , Carrots, And Asparagus Medley Over Arroz Amarillo With A Red Peppper Demi Glace
From alldayfoods 12 years ago
- 40 to make
- Serves 2
You really want to play up the colors of this dish. On a superbly colored plate (I chose aquamarine), place a portion of rice, then an assortment of veggies on top. Above it all, place your rectangular red snapper fillets. Read more Sprinkle your red pepper flakes like voila! See less
Ingredients
- 4 red snapper fillets (about 2” x 4”) shopping list
- 6 swiss chard stems (leaves removed) shopping list
- 6 Broccolini florets shopping list
- 4 carrot sticks shopping list
- 4 asparagus stems shopping list
- 1 tablespoon red pepper flakes shopping list
- 1 pinch salt shopping list
- 1 pinch pepper shopping list
- Arroz Amarillo Ingredients shopping list
- 1 cup Extra long grain rice shopping list
- 2 tbsp. extra virgin olive oil shopping list
- ½ medium yellow onion, finely chopped (about ½ cup) shopping list
- ¼ green bell pepper, finely chopped (about ¼ cup) shopping list
- 1 medium tomato, finely chopped, (about ½ cup) shopping list
- 1 tbsp. Achiote Seeds (also called “Annato”) shopping list
- 1 packet Sazón with coriander and Annatto (a seasoning mix sold by GOYA) shopping list
- 2 tbsp. Sofrito ( a tomato, onion, pepper mixture often sold by GOYA) shopping list
How to make it
- VEGGIES
- Simply julienne swiss chard, carrots, asparagus, and broccolini florets. Blanche and set aside. Add salt and pepper to taste. The blanching process will maintain the vegetables’ color and crisp texture for the best look and effect.
- FISH
- Add salt and pepper to fish fillets. Cut into mini steaks then grill in pan.
- Cut fish fillets into mini rectangular shaped steaks. Add salt and pepper to both sides.
- Pan fry fish in oiled pan until it begins to flake when tested with a fork (indicating that it’s done).
- RICE
- This rice is best made in a flat, wide frying pan and spatula.
- Add achiote seeds and oil to frying pan. Heat pan and coat seeds thoroughly until the oil turns a deep, burnt red color and seeds are blackened. Reduce flame and remove seeds from oil.
- Immediately add rice to oil in pan. Coat rice thoroughly until it achieves a translucent reddish color (in about 2 mins).
- Add 1 packet of Sazon to rice and mix thoroughly again until an even deeper red-yellow-orange color is achieved.
- Immediately add sofrito, onions, tomatoes and peppers, mix thoroughly then add 2 cups of water.
- Bring rice mixture to a boil. Lower heat to medium-low and simmer, covered, until rice is tender and water is absorbed completely, about 25 minutes. Fluff rice with a fork and let it sit, covered, for 5 minutes before serving
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