Steps:
- Separately cut carrots and bell pepper into thin strips and diagonally cut snow peas into 1/2-inch pieces. Chop coriander. Peel sweet potato and, if desired, with a channel knife cut 4 lengthwise grooves (one every quarter turn). Cut potato crosswise into 12 slices (about 1/4 inch thick) and in a steamer set over 1 inch boiling water steam slices, in one layer if possible, covered, until just cooked through and tender but not falling apart, about 8 minutes.
- Remove steamer from heat and season potato with salt and pepper. Keep potato warm in steamer, covered. In a small saucepan heat glaze and keep warm, covered.
- Preheat oven to 275°F.
- In a non-stick skillet heat 1/2 teaspoon oil over moderately high heat until hot but not smoking and sauté 2 fillets, skin sides down, pressing on fish with a metal spatula to help skin brown evenly, until skin is golden brown, about 1 minute. With spatula turn fillets over and sauté until golden, about 30 seconds more. Transfer fillets, skin sides up, to a non-stick baking pan and sauté remaining 2 fillets in 1/2 teaspoon oil in same manner. Bake fish in middle of oven until just cooked through, about 3 minutes.
- While fish is baking, in a large non-stick skillet heat 1/2 teaspoon remaining oil over moderately high heat until hot but not smoking and sauté carrots until barely tender, about 2 minutes. Add remaining 1/2 teaspoon oil, bell pepper, and snow peas and sauté vegetables, stirring, until just tender, about 30 seconds. Add cabbage and onion and sauté, stirring, until just tender, about 1 minute. Immediately transfer sautéed vegetables to a bowl and toss with coriander, vinegar, and salt and pepper to taste.
- Divide potato among 4 plates and top with sautéed vegetables. Put fillets, skin sides up, on vegetables and drizzle with some glaze.
- Garnish plates with lime wedges and serve remaining glaze on the side.
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LITON Das
[email protected]This was a great dish for a party. The vegetables and sweet potatoes were a nice touch, and the glaze was delicious.
Saad Jamil (Saadi king)
[email protected]I would definitely recommend this recipe to others.
imam bux
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy too.
Nabiranakagwa
[email protected]I'm not a big fan of spicy food, but I really enjoyed this dish. The glaze is not too spicy, and it's balanced out by the sweetness of the vegetables and sweet potatoes.
Tomzy John
[email protected]This dish is perfect for a special occasion.
robbiani 007
[email protected]I substituted tilapia for the red snapper and it was still delicious.
Ariyan Johan
[email protected]The recipe was easy to follow and the dish turned out great! I'll definitely be making this again.
YaMi HaBeShA
[email protected]This dish is a little time-consuming to make, but it's worth it. The flavors are incredible.
Daniel Griffith
[email protected]The glaze is amazing! I could eat it on anything.
Pauline Dee Elias Mbaya
[email protected]This is my new favorite way to cook red snapper.
Bukenya Abudlahi
[email protected]I've made this dish several times now, and it never disappoints. It's always a crowd-pleaser.
Ernest Dominic
[email protected]This recipe was a hit with my family! The snapper was flaky and flavorful, and the glaze was the perfect balance of sweet and spicy. The vegetables and sweet potatoes were also cooked perfectly.