Red Snapper With Thai Red Pepper Sauce

2 weeks ago 8

Democracy Dies successful Darkness

When the look calls for 2 good-size portions, arsenic this 1 does, it's champion to bargain a ample portion of food and chopped your ain nice-looking servings. Freeze the scraps for aboriginal pastas oregon soups.

Thai food condiment and curry pastes (red, green, yellow) are useful pantry staples, arsenic they tin beryllium utilized to bump up the spirit of sauces, stir-fries, soups and more. You'll find a wider assortment of them successful Asian markets, but astatine slightest immoderate brands of each are disposable successful larger market stores.

The condiment tin beryllium made a time successful advance, covered and refrigerated.

From columnist David Hagedorn, utilizing a sear-and-oven-finish method from cook Michel Richard.

Ingredients

For the sauce

4 ounces mean shell-on shrimp (defrosted, if utilizing frozen)
1 tablespoonful canola oil
2 teaspoons Thai reddish curry paste
1 mean clove garlic, crushed
1/2 cupful store-bought roasted reddish peppers, chopped into bladed slices
1 tablespoonful Thai food sauce
1 cupful V8 100% Vegetable Juice
1 tablespoonful herb paste

For the food and zucchini

2 tiny (8 ounces total) zucchini
2 5-ounce portions reddish snapper fillet, tegument and bones removed (see headnote)
Coarse oregon kosher salt
Cracked pinkish peppercorns (may substitute cracked achromatic pepper)
1/4 spoon sugar
1 tablespoonful canola oil
Paprika, for garnish

Nutritional Facts

Per serving

Calories
244
Fat
10 g
Saturated Fat
1 g
Carbohydrates
5 g
Sodium
408 mg
Cholesterol
62 mg
Protein
32 g
Fiber
1 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From columnist David Hagedorn, utilizing a sear-and-oven-finish method from cook Michel Richard.

Tested by David Hagedorn.

Published March 12, 2026