I made this Pan-Roasted Red Snapper with Edamame -Chorizo Ragout the other day after I had made homemade chorizo and it was delicious. The chorizo ragout and the mild pan-roasted red snapper simply complimented each other. I’m always looking for side dishes or a great sauce to serve with fish and this turned out a winner. I’m not opposed to a little spice either as you all know that follow me, so I absolutely loved this! This recipe is easy and quick. You literally cook the red snapper for about 6 minutes.
I really love almost all seafood and I try to eat it often for the health benefits and you know, it’s less in calories and sometimes I really need to cut the calories. I like this link that gives you some ideas to get your weekly requirement of seafood in your diet. https://thehealthyfish.com/.
I do not diet, or I should say I don’t go on a “fad diet” I just eat more sensible, I eat smarter, watch the portions when i want to lose a few pounds. Cutting back for Allen and I is not hard because we only eat food made from scratch, no processed foods, very seldom do we eat processed meats other than the occasional quality summer sausage or smoked sausage. We don’t eat fast food and about the only time we eat out is for Mexican food. I mean, we live in Texas, isn’t eating TexMex mandatory? LOL! It is in our household.
Awesome Pan-Roasted Red Snapper with Edamame-Chorizo Ragout
I used Mexican Chorizo because it is one of my favorites. I make my own Mexican Chorizo because I don’t like the ingredients on most of the packages in the store. You, know another example that you can eat great food but you can make it at home and not eat the processed versions. Here’s the link for my homemade chorizo: https://the2spoons.com/homemade-chorizo-with-eggs-hashbrowns/
Other than Edamame, you could use Fava Beans, but they are hard for me to find. I think the green lima beans that you get frozen or in a can would work too. I keep Edamame because I think it makes a great snack. I always buy a big bag from Sam’s Club that has individually wrapped portions that you can throw in the microwave for a great snack. Here’s the link for the bags I buy: https://www.samsclub.com/p/organic-edamame-8-8oz-bags/prod20995425?xid=plp_product_1_1.
Anyway, try this recipe! It’s really good! And if you are like me, want to get that weekly fish requirement in, according to the food pyramid, this is a great recipe to try! It’s a really beautiful recipe too! This is a great weeknight recipe for your family or it would make the perfect guest main course.
Pan-Roasted Red Snapper with Edamame Chorizo Ragout
Ingredients
- 2 cups shelled edamame
- 4 tbsp extra virgin olive oil
- 1 Lb fresh chorizo, crumbled
- 1 cup onion, diced
- 1 cup chicken stock
- 1 tsp salt
- 1/4 cup heavy cream
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh oregano, chopped
- 1 tsp cayenne pepper (optional)
- 4 res snapper filets, skin on
Instructions
- Cook the edamame according to package instructions. Shell and set aside.
Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat. When it is hot, and onions. Cook until the onions begin to soften about 4 minutes. Add the chorizo and cook until it starts to slightly brown breaking up with the back of a spoon.
Add the edamame and the stock, and bring to a boil. Then reduce the heat, cover the pan, and simmer for 6 to 8 minutes until tender. Season with ½ teaspoon of the salt. Add the heavy cream and continue to cook, uncovered, until the sauce has thickened slightly, about 3 minutes. Stir in the thyme, parsley, and oregano, remove from the heat, and keep warm.
Season the Red snapper on both sides with the remaining 1 teaspoon salt and the cayenne pepper.
Place a large sauté pan over medium-high heat, and when it is hot, add the remaining 2 tablespoons olive oil. Place the fillets, skin side down, in the pan, and cook for 4 minutes. If the fillets begin to curl, press them down gently with a spatula. Turn the fillets over and cook for another 2 minutes.
Divide the edamame bean–chorizo ragout among four plates, and top each one with a fish fillet. Serve immediately.
