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Gallery Pickled Red Snapper with Eggplant and Melon Recipe Summary Servings: 8

Ingredients Ingredient Checklist 1 fresh lemongrass stalk, bottom 6 inches only, thinly sliced (about 1/4 cup) 1 fresh Thai chile, halved lengthwise and seeded 1 bay leaf 1/2 teaspoon teaspoon coriander seeds, crushed 1/2 teaspoon yellow mustard seeds 1/2 cup sugar Coarse salt 1 cup white-wine vinegar 1 cup water 1 pound small Italian eggplant, stemmed and cut crosswise into 1/4-inch-thick slices Canola oil, for brushing 1 1/2 pounds red snapper fillets, skinned 1/2 honeydew melon (about 2 pounds) seeded, rind removed, and cut into 1/4-inch-thick slices

Gallery Pickled Red Snapper with Eggplant and Melon

Recipe Summary Servings: 8

Pickled Red Snapper with Eggplant and Melon

Pickled Red Snapper with Eggplant and Melon

Pickled Red Snapper with Eggplant and Melon

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 1 fresh lemongrass stalk, bottom 6 inches only, thinly sliced (about 1/4 cup) 1 fresh Thai chile, halved lengthwise and seeded 1 bay leaf 1/2 teaspoon teaspoon coriander seeds, crushed 1/2 teaspoon yellow mustard seeds 1/2 cup sugar Coarse salt 1 cup white-wine vinegar 1 cup water 1 pound small Italian eggplant, stemmed and cut crosswise into 1/4-inch-thick slices Canola oil, for brushing 1 1/2 pounds red snapper fillets, skinned 1/2 honeydew melon (about 2 pounds) seeded, rind removed, and cut into 1/4-inch-thick slices

Directions

Combine lemongrass, chile, bay leaf, coriander seeds, mustard seeds, sugar, 1/4 cup salt, vinegar, and water in a saucepan. Bring to a boil, stirring once. Reduce heat, and simmer for 10 minutes. Transfer to a measuring cup; let cool.

Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Brush eggplant slices with oil, and grill, flipping once, until cooked through and blackened in places, about 2 minutes per side. Let cool slightly.

Place snapper into a skillet, and cover with water by 1 inch. Sprinkle with 2 tablespoons salt. Bring to a boil. Remove from heat, and cover with a round of parchment or a lid; let stand until snapper is opaque and cooked through, about 10 minutes. Using a slotted spatula, carefully transfer snapper to a plate. Cover with parchment to keep it from becoming dry. Discard poaching liquid. When snapper is cool enough to handle, gently flake into 1-inch pieces.

Arrange grilled eggplant, poached snapper, and melon slices on a large platter. Drizzle with 1 cup lemongrass sauce. Cover platter with plastic wrap, and refrigerate, along with remaining lemongrass sauce, for at least 2 hours (or up to 4 hours). Serve cold with extra sauce on the side.

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All Reviews for Pickled Red Snapper with Eggplant and Melon

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pickled Red Snapper with Eggplant and Melon

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest