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Sesame Crusted Red Snapper with Ginger Dressed Snappy Veggies and Curry Couscous with Almonds Recipe

Looking for an easy Sesame Crusted Red Snapper with Ginger Dressed Snappy Veggies and Curry Couscous with Almonds recipe? Learn how to make Sesame Crusted Red Snapper with Ginger Dressed Snappy Veggies and Curry Couscous with Almonds using healthy ingredients.


Submitted by josephino

Makes 4 servings



Recipe courtesy Rachael Ray Difficulty: Easy Prep Time: 12 minutes Cook Time: 8 minutes Yield: 4 servings This was easy and fun to put together. I love that I could use any kind of fish for this recipe.

Recipe Ingredients for Sesame Crusted Red Snapper with Ginger Dressed Snappy Veggies and Curry Couscous with Almonds

2 tbsp. (1-2-inch piece) fresh ginger, peeled and grated or minced
1 jalapeno pepper, (small) seeded and finely chopped
3 tablespoons rice wine vinegar or white wine vinegar, eyeball it
1 Salt
1 freshly ground black pepper
6 tablespoons vegetable oil, divided, eyeball it
10 radishes, thinly sliced
1 English cucumber, thinly sliced
1 yellow pepper, seeded, quartered and cut into thin strips
2 ounce sliced almonds, (1/4 cup, available on baking aisle)
1 cup chicken broth
1 tablespoon curry powder
2 pinches ground cinnamon
1 cup couscous
32 ounces (4-8-ounce portions) red snapper fillet, skin on
1/2 cup sesame seeds, un-toasted, available on spice aisle
2 cups (1 bunch) watercress, trimmed of thick stems
1 cup fresh basil, roughly chopped about 20 leaves
2 scallions, chopped

Recipe Directions for Sesame Crusted Red Snapper with Ginger Dressed Snappy Veggies and Curry Couscous with Almonds

  1. In a salad bowl, combine the ginger, jalapeno, vinegar, salt and pepper. In a slow steady steam, whisk in 3 tablespoons of vegetable oil. Add the radish, cucumber, yellow pepper and toss to coat. Let the veggies sit and marinate at room temperature while you prepare the sesame crusted snapper.

  2. Place a medium saucepan on the stove. Add the sliced almonds and toast over moderate heat then remove from pan and reserve. Return pan to stove top and add 2 cups chicken broth, a tablespoon of vegetable oil -- just eyeball it, curry powder and cinnamon. Raise heat and bring broth up to a boil. When it boils, add couscous to the pot and stir to combine. Cover the pot and turn off the heat and let the couscous stand until ready to serve.

  3. With a sharp paring knife, score the skin side of the snapper fillets by slashing 3, 1/8- inch thick cuts across the width of the fish. Season both sides of the fish with salt and pepper. Sprinkle and then gently press the sesame seeds onto both sides of the fish. Heat a nonstick large skillet over medium-high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Once the pan is hot, add the seasoned fish to the skillet skin side down. Saute the snapper for 4 minutes and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula. Flip the fillets and continue to cook on the second side for 3 minutes or until the fish is cooked through and opaque. While the fish is cooking on the second side, finish off the ginger dressed snappy veggies and prepare the couscous.

  4. To the marinating vegetables, add the watercress and basil. Toss to combine.

  5. Remove the lid on the couscous. Add scallions and toasted almonds and fluff couscous with a fork.

  6. To serve, distribute the snappy veggies between 4 plates and top with the sesame crusted snapper; serve the couscous alongside.

Categories

Seafood, Main Dish, Salads, Side Dish, American, Advance, Saute

Nutrition Facts
Serving Size 570.3g
Amount Per Serving
Calories
873
Calories from Fat
373
% Daily Value*
Total Fat
41.5g
64%
Saturated Fat
6.8g
34%
Trans Fat
0.0g
Cholesterol
106mg
35%
Sodium
427mg
18%
Potassium
1901mg
54%
Total Carbohydrates
50.5g
17%
Dietary Fiber
8.3g
33%
Sugars
3.4g
Protein
74.7g
Vitamin A 38% Vitamin C 175%
Calcium 39% Iron 32%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in sodium
  • Low in sugar
  • Very high in selenium
  • High in vitamin B12
  • High in vitamin C
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