Snapper Zapp Recipe

Parboil potatoes

Place halved potatoes in a medium pot and cover with cold salted water (about 1 tsp salt). Bring to a boil and simmer 8–10 minutes until just tender when pierced with a fork but not falling apart. Drain and set aside.

Sear onions and peppers

While potatoes parboil, heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add sliced jumbo onion and red bell pepper. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add long hot peppers whole or halved (depending on desired heat) and cook 2 more minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Transfer vegetables to a plate and keep warm.

Pan-fry potatoes

In the same pan, add remaining 1 tablespoon olive oil and the parboiled potatoes cut side down. Press gently and cook over medium-high heat 4–6 minutes until golden and crisp on the cut side. Season with remaining salt and pepper. Remove and keep with the vegetables.

Crisp the onions

Toss 1 cup thinly sliced onions with 1/4 cup flour, 1 tsp cornstarch and 1/4 tsp salt until evenly coated. Heat 1" of neutral oil in a medium skillet to 350°F (175°C) or until a pinch of flour sizzles. Fry coated onions in batches, stirring gently, about 2–3 minutes until golden brown and crisp. Use a slotted spoon to transfer to paper towels to drain. Keep warm in a low oven if desired.

Build the sauce

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add yellow curry paste and cook, stirring, for 30–45 seconds until fragrant. Add minced garlic and grated ginger; cook 30 seconds more. If using, whisk in 1/2 tsp turmeric for color. Pour in 1 cup broth, scraping up any browned bits, then add 1 cup coconut milk. Stir to combine and bring to a gentle simmer.

Finish the sauce

Stir in 1 tablespoon fish sauce, 1 tablespoon lime juice, and 1 teaspoon brown sugar. Simmer gently 5–7 minutes to meld flavors and slightly thicken. Taste and adjust seasoning with up to 1/2 tsp salt and 1/4 tsp black pepper as needed. Keep warm on very low heat while you cook the fish and assemble the dish.

Prep fillets

Pat the snapper fillets very dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp black pepper. Lightly dust both sides with 1/2 cup all-purpose flour, shaking off excess.

Pan-sear snapper

Heat a large nonstick or stainless pan over medium-high heat. Add 3 tablespoons neutral oil. When oil is shimmering and just beginning to smoke, add the fillets skin-side down (if skin is on). Press gently with a spatula for 20–30 seconds to ensure even contact. Cook 3–4 minutes without moving until the skin is crisp and golden.

Finish in butter

Flip fillets carefully and add 1 tablespoon unsalted butter to the pan. Tilt the pan and spoon melted butter over the top of the fish (basting) for 1–2 minutes until fish is opaque and flakes easily with a fork (internal temp ~135–140°F/57–60°C). Remove fillets to a warm plate and tent loosely with foil.

Combine vegetables with sauce

Gently reheat the reserved sautéed onions, red bell pepper, long hot peppers and crisped potatoes in the pan with the warm yellow curry sauce for 1–2 minutes so they are coated and heated through. Adjust seasoning if needed.

Plate

Spoon a generous pool of yellow curry and vegetables onto four warmed plates. Place a pan-seared snapper fillet on top of each bed of vegetables. Scatter fried onion crisps over the fish and vegetables. Garnish with chopped cilantro and sliced scallions. Serve with lime wedges on the side to squeeze over the fish.

Notes

If you prefer more sauce, increase broth and coconut milk by 1/2 cup each and simmer slightly longer to blend. For less heat, remove seeds from long hot peppers before cooking or substitute mild banana peppers.