Red Snapper and Dumplings
Red Snapper and Dumplings might be just the main course you are searching for. This recipe makes 4 servings with 551 calories, 25g of protein, and 48g of fat each. For $2.51 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is brought to you by Betty Crocker. A couple people made this recipe, and 14 would say it hit the spot. Head to the store and pick up red snapper, dried bay leaves, curry powder, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. It is a good option if you're following a gluten free and pescatarian diet. Overall, this recipe earns a solid spoonacular score of 57%. Similar recipes include Grilled Red Snapper with Roasted Red Pepper Sauce, Egyptian Red Snapper in Red Pepper Mint Sauce, and Red Snapper With Red Curry Carrot Sauce for Two.
Servings: 4
Preparation duration: 60 minutes
Cooking duration: 40 minutes
Ingredients:
1 medium bell pepper, chopped (1 cup)
2 tablespoons butter or margarine
1 1/2 teaspoons curry powder
4 dried bay leaves
2 cloves garlic, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 medium onion, chopped (1/2 cup)
1/2 teaspoon pepper
1 whole red snapper (1 to 1 1/2 pounds)
2 teaspoons salt
2 teaspoons seasoned salt
1 large tomato, chopped (1 cup)
3/4 cup vegetable oil
2 cups water
5 whole allspice
2 3/4 cups Original Bisquick® mix
Equipment:
bowl
pot
slotted spoon
plastic wrap
paper towels
frying pan
Cooking instruction summary:
1 In large bowl, stir all Dumpling ingredients except for 1/2 teaspoon of the salt and the oil until dough forms. Place dough on surface sprinkled with Bisquick mix. Knead 10 times. Roll dough about 1/8 inch thick; cut into 1x3/4-inch rectangles. 2 Fill 5-quart or larger pot two-thirds full of water. Heat to boiling; stir in 1 tablespoon of the oil and remaining 1/2 teaspoon salt. Place half of the rectangles in boiling water, adding 1 or 2 at a time and stirring gently to keep separated; gently boil uncovered 20 minutes. Remove with slotted spoon; gently toss with half of the remaining 1 tablespoon oil. Repeat with remaining half of rectangles. Cover dumplings loosely with plastic wrap; set aside. 3 Wash fish; pat dry with paper towel. Stir together seasoned salt and garlic powder; rub mixture on outside and inside of fish. In 12- to 14-inch heavy skillet, heat oil over medium-high heat. Cook fish in oil 8 minutes, turning once, until fish flakes easily with fork and is medium dark brown on both sides. Remove fish; drain oil from skillet. 4 Heat same skillet over high heat; place fish in skillet. When fish begins to sizzle, add all remaining ingredients. Heat to boiling, stirring occasionally. Spoon mixture in skillet over fish; reduce heat to low. Cover and simmer 35 minutes, occasionally spooning sauce over fish. Spoon cooked dumplings into sauce in skillet. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes. Remove bay leaves.
Step by step:
1. In large bowl, stir all Dumpling ingredients except for 1/2 teaspoon of the salt and the oil until dough forms.
2. Place dough on surface sprinkled with Bisquick mix. Knead 10 times.
3. Roll dough about 1/8 inch thick; cut into 1x3/4-inch rectangles.
4. Fill 5-quart or larger pot two-thirds full of water.
5. Heat to boiling; stir in 1 tablespoon of the oil and remaining 1/2 teaspoon salt.
6. Place half of the rectangles in boiling water, adding 1 or 2 at a time and stirring gently to keep separated; gently boil uncovered 20 minutes.
7. Remove with slotted spoon; gently toss with half of the remaining 1 tablespoon oil. Repeat with remaining half of rectangles. Cover dumplings loosely with plastic wrap; set aside.
8. Wash fish; pat dry with paper towel. Stir together seasoned salt and garlic powder; rub mixture on outside and inside of fish. In 12- to 14-inch heavy skillet, heat oil over medium-high heat. Cook fish in oil 8 minutes, turning once, until fish flakes easily with fork and is medium dark brown on both sides.
9. Remove fish; drain oil from skillet.
10. Heat same skillet over high heat; place fish in skillet. When fish begins to sizzle, add all remaining ingredients.
11. Heat to boiling, stirring occasionally. Spoon mixture in skillet over fish; reduce heat to low. Cover and simmer 35 minutes, occasionally spooning sauce over fish. Spoon cooked dumplings into sauce in skillet.
12. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes.
13. Remove bay leaves.
Nutrition Information:
covered percent of daily need
