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Soy-glazed Red Snapper with Spring Vegetables and Roasted Potatoes

May 2, 2009

Soy-glazed Red Snapper

It’s finally spring in New England, though we are still about a month away from farmer’s market produce. I’m only four days away from finishing grad school, and miraculously, am actually finished with all my finals—I had to finish early because we had a trip to take: I’m in Los Angeles for my good friend Kim’s wedding! It’s already been a great party, and the wedding itself is this evening, at a ranch in Malibu.

I kind of forgot that eating in Southern California tends to take place in chain restaurants more often than not. We went to the San Fernando Valley’s “restaurant row” last night, which consisted of The Cheesecake Factory, El Torito, Fuddrucker’s, Quizno’s, and P.F. Chang’s. That’s about all there is in walking distance of our hotel. We did get room service for breakfast this morning, which is certainly never the best food, but I love having someone bring a tray of covered plates to my room and being able to eat breakfast on a fluffy, white King-sized bed.

Before we flew out, I found myself with some free time for cooking, which hasn’t happened in awhile. As we’re still a bit far from farmer’s market season, I made this tasty red snapper with frozen vegetables and the last of my winter stash of Yukon Gold potatoes. It’s a great bridge-to-spring kind of dinner, and man, did it pique my desire for spring produce! In fact, it piqued my vegetable lust so much I finally gave in and bought some asparagus from Mexico. My will-power isn’t strong enough for New England’s growing season.

Whether you have fresh or frozen vegetables, you might want to think about using some of them to make this. It’s light, full of flavor, and quick. It’s also very easy to multiply the recipe for the number of people you’re serving: I made this dinner for one, but there is easily enough glaze for four times as much food.

Soy-glazed Red Snapper

Soy-glazed Red Snapper with Spring Vegetables and Roasted Potatoes
(adapted from Gourmet)

  • 1 Yukon Gold potato per person being served
  • 2 T. olive oil
  • 1 tsp. garlic powder
  • 1 red snapper fillet per person being served
  • 1/2 c. soy sauce
  • 1/2 c. water
  • 2 cloves of garlic, minced
  • about 1 tsp. fresh ginger, minced
  • 1 T. sugar
  • 1 T. plum jam
  • 1 tsp. of red pepper flakes
  • 1 T. lime juice and a bit of the zest
  • about 3/4 c. frozen vegetables per person being served (I used a Trader Joe’s blend of corn, peas, carrots, and green beans)

Preheat the oven to 375F. Cut the potatoes into 1-inch pieces and steam them for about 7 to 10 minutes, or until a fork can pierce the potatoes with a bit of resistance remaining. Drain them and let them dry off a bit, then mix them with 1 tablespoon of olive oil, garlic powder, and a bit of salt. Spread them on a baking sheet and roast them for about 15 to 20 minutes, or until they are browned and crispy on the outside.

Once you’ve put the potatoes in the oven, mix together the soy sauce, water, sugar, plum jam, garlic, ginger, red pepper flakes, lime juice and zest. Bring the mixture to a boil in a small saucepan over medium heat, and simmer until it thickens a bit. Heat the remaining tablespoon of olive oil in a small skillet over medium heat. Sprinkle the fish with salt and pepper, and sear it. Cook the fish for about two minutes on each side. Then brush a bit of the glaze over the fish and put the skillet in the oven to finish cooking the fish (I like my fish cooked very well; if you’re not as picky, you might not need to do this step).

About two or three minutes before the potatoes and fish are done, add the frozen vegetables to the skillet with the fish, and continue to cook until they are cooked through. Brush a bit more of the glaze over the fish once everything is plated.

I’m looking forward to a lot more cooking in the months ahead. I have two months left in Boston, and I plan to spend a good chunk of that time grilling, cooking, writing, and sharing it all here. I’m still working out some of the changes I’m planning to make around here, as well—it seems about time for blog spring cleaning and a bit of a refresher. Once grad school is over, I’ll have my life back again! I can’t wait.

2 Comments leave one →
  1. May 3, 2009 10:32 am

    A “bridge to spring” is exactly what the “rain doctor” ordered. Pennsylvania hasn’t woken up to the idea of spring yet either. This is a wonderful meal to spring ahead with until then…I look forward to you “getting your life back” as I just adore your writing and posts:)

    Have FUN at the wedding!!!!

    P.S. Laura, if you have access, try to visit my blog tomorrow (4th) I’m having a free cookbook give-away. It’s a GREAT cookbook peppered with history!!!

  2. May 5, 2009 4:49 pm

    Welcome back, Laura

    I’m heading to PA tomorrow, I’ll be checking for your next creation on Thursday:)

    P.S. Don’t forget to enter the free cookbook give-away @ my place, if you haven’t already:)

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