Grilled Red Snapper with Rougail SauceTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 5 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:48.6 kcal
Proteins:1.4 g
Fats:0.2 g
Carbohydrate:11 g
Fibers:1.7 g
Sugar:4 g
Cholesterol:0 mg
Sodium:4.9 mg
Calcium:34.2 mg
SIMILAR RECIPES
Red Snapper, Veracruz Style
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*For each serving
1
nice portion of fresh fish
sunflower oil
salt, pepper, fresh grated ginger
**Rougail sauce
200
ml
white wine (or half water, half wine)
fresh tomatoes, puréed
1
large onion, finely chopped
3
cloves of garlic
finely grated fresh ginger
fresh herbs: chopped cilantro and parsley
salt, pepper, chili pepper
sunflower oil
METHOD
Sauce
- Sweat the onions in a little oil. Add the crushed garlic, grated ginger, a little parsley and cilantro.
- Pour the fresh tomato purée over the spice mixture.
- Add a glass of wine (or mixture of water and wine). The sauce should be thick enough to coat the fish. Simmer the sauce over low heat. Season with salt, pepper and chili.
- Finish the sauce by adding a mixture of freshly chopped herbs before serving.
Finishing
- Season the snapper fillet with salt, pepper and grated ginger.
- Heat the oil in a skillet. Cook the fish, allowing 3 minutes per side. Check for doneness with the tip of a knife.
- Finish the sauce by adding the fresh herbs just before serving.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
Grilled red snapper is one of the glories of the Seychelles. You can sample it at the Café des Iles in Paris.
The recipe below can also be prepared with any white-fleshed fish that is easily available to you.
Serve the grilled fish with the rougail sauce, Creole rice, vegetable pickles (achards) and chutney.
