Poached Gulf Red Snapper Recipe

Directions

1. 1

   Prepare the Ingredients

   Gather all ingredients and prepare them as follows: julienne the carrot, zucchini, and bell pepper; mince the garlic; grate the ginger; and slice the lemon.

2. 2

   Soak the Seaweed

   If using dried seaweed, soak it in warm water for about 10 minutes until it is rehydrated, then drain and set aside.

3. 3

   Make the Poaching Liquid

   In a large pot, combine 4 cups of water, soy sauce, sesame oil, minced garlic, grated ginger, and a few slices of lemon. Bring to a boil over medium-high heat.

4. 4

   Poach the Snapper

   Once the poaching liquid is boiling, reduce the heat to a simmer. Add the Gulf red snapper fillets to the pot, making sure they are submerged. Cover and poach for 6-8 minutes, or until the fish is cooked through and flakes easily with a fork.

5. 5

   Sauté the Vegetables

   While the fish is poaching, heat a small pan over medium heat. Add a splash of sesame oil and sauté the julienned carrot, zucchini, and bell pepper for about 5-7 minutes until tender but still crisp. Season with salt and black pepper to taste.

6. 6

   Combine and Serve

   To serve, place a portion of the sautéed vegetables on a plate, top with a piece of poached Gulf red snapper, and garnish with rehydrated seaweed and additional lemon slices if desired.