Hey guys, want an easy-to-make recipe sure to impress your favorite
gal? And gals, how about making something you would only expect to find in a
fancy restaurant, that will make your man think you spent all day preparing his
dinner? Well, here's an easy recipe
that will impress all of your guests!
The ingredients are fresh and readily available at any market.
It's quick and easy to make. On a scale
of 1 to 5 (1 being easiest - 5 being most difficult), I give it a 2. This is one
of those recipes everyone should make at least once. It really is "off the hook!"
Prepare Fruit Salsa first:
Dice the mango, kiwi, sweet pepper, onion, cilantro and jalapeño
pepper, and mix together in a medium stainless or glass bowl. Add the salt, pepper,
sugar and juice from one lemon and stir. Cover and put in fridge for about one hour.
Heat the olive oil in a pan on medium heat.
Coat the snapper fillets completely with Captain Rapps' Everglades
City All Y'all Seasoning. Cook fillets in olive oil, on medium heat, for about 4
or 5 minutes per side, or just until they begin to flake with a fork.
Serve the hot snapper
on plates and serve the cold fruit salsa in separate bowls. Put the amount of fruit
salsa you desire on your snapper... and eat it up!
This recipe makes a sweet and fresh Thai/American dish that is
sure to impress! This version is not authentic Thai because I use simple ingredients
that can be purchased at just about any major grocery store. A true Thai recipe
would require you to shop at an Asian market. You can substitute the mangrove snapper
with any fish or shellfish of your preference. I love to make it with shrimp, too!
- 1 lb of snapper fillets
- One each: green, red, and yellow peppers
- 1 large sweet onion
- 1 cup sugar snap peas
- 1/2 cup chopped scallions
- 2 Tbs olive oil
- 2 cups panko bread crumbs
- 1 Tbs Captain Rapps Estero Ginga Ninja Seasoning
- 2 eggs
- 2 13oz cans coconut milk
- 2 Tbs fish sauce
- 1/2 cup brown sugar
- 1 to 4 tsp green curry (depending on what heat level you desire)
- 2 Tbs corn starch mixed into 1/2 cup cold water
- 1 Tbs peanut butter
- Sushi rice
Cook the peppers, onion, sugar snap peas, and scallions with
2 Tbs of olive oil in a large pot for 5 to 10 minutes on medium-high, or just until
the veggies begin to soften a little. Now add the coconut milk, fish sauce, brown
sugar, curry paste (to desired heat level), corn starch/water mix, and peanut butter.
Cook on medium heat for about 10 more minutes.
In a small bowl, combine panko bread crumbs with 1 Tbs Captain
Rapps Estero Ginga Ninja Seasoning. In another small bowl, scramble 2 eggs. Dip the fillets in the eggs, then coat with
the bread crumb mix. Transfer the fillets to your oiled grill and cook on medium
heat for about 10 minutes per side, or just until the fish flakes.
Serve in soup bowls over sushi rice. Garnish with fresh avocado
slices for an extra perk! This dish is OFF THE HOOK!