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Recipe of the Week: Steamed Red Snapper, with Salsa Verde

By Staff | Apr 7, 2020

Chef Loretta Paganini

Health professionals consider steam cooking as the preferred method for cooking vegetables and fish. When food is cooked at a gentle temperature, there is very little loss of vitamins and minerals. The taste and flavor remain unchanged using this method of cooking, therefore very little additional flavoring is required. A liquid (water or stock) should never touch food; a steam basket with a fitted lid works best. Serves six. (Chef tip: Don’t add too much liquid to your steamer and that you seal your steamer tightly.)

2-16 ounce each red snapper

2 stalks of celery, chopped

1 small onion, chopped

8 black peppercorns

1 lemon juice of

1/8 teaspoon ginger, sliced

1 tablespoon fresh chives, chopped

1/4 teaspoon fresh Italian parsley leaves, chopped

2 cloves garlic, sliced

12 baby Portobello mushroom caps, julienne

3 green onions (top only), julienne

6 small red skin potatoes well-scrubbed, cut in half

1 tablespoon extra-virgin olive oil

1 tablespoon lemon juice

1 teaspoon salt

1/2 teaspoon pepper

Bring a two quarts of water or stock to a boil and add celery, onion, peppercorns, bay leaf and lemon juice. Top with a bamboo or stainless-steel steamer. Make sure you have a top that fits the bamboo or stainless-steel steamer tightly.

Wash the fish and remove the gills. Season the fish cavity with salt and pepper then add chives and parsley. Using a sharp knife, make four slits on each side of the fish, insert the garlic and ginger. Place the red snapper in a steamer top with mushrooms and green onions and a little lemon juice. Add potatoes and steam for approximately 18-20 minutes (depending on thickness of fish or until it flakes).

Place cooked fish on plate. Top with mushrooms and green onions. Drizzle with olive oil and fresh lemon juice. Serve with salsa verde and steamed potatoes.

Salsa verde:

(makes 1 cup)

2 anchovy filets, soaked in milk

1 tablespoon capers, rinsed and drained well

1 clove garlic, minced

1 cup fresh Italian parsley, minced

1/3 cup extra virgin olive oil

1/4 cup lemon juice, to taste

1 teaspoon freshly ground pepper

1/2 teaspoon salt

Combine the solid ingredients and blend them with the olive oil and lemon juice, salt and pepper to taste. The consistency of the sauce should be fairly liquid.