2 teaspoons vegetable oil
2 tablespoons finely chopped fresh ginger
4 cups packed thinly sliced red cabbage
1/2 teaspoon salt, divided
1 tablespoon cider vinegar
1 teaspoon sugar
1 Granny Smith apple, cored and sliced
4 red snapper fillets (6-ounces each)
1 cup milk
1 cup finely ground fresh bread crumbs
1 tablespoon finely chopped fresh parsley
1 tablespoon butter


1. In large, non-stick skillet, heat oil over medium heat. Add ginger and saute 2 minutes. Add cabbage and 1/4 teaspoon salt; reduce heat to low, cover and cook, stirring occasionally for 20 minutes. Stir in vinegar and sugar; transfer to bowl to cool. In microwave-safe dish, cover apple sliced with waxed paper and microwave on high (100 percent) 1 minute or until softened. Set aside.
2. Cut each fillet crosswise diagonally into three strips; soak fish strips in milk. In shallow bowl, combine bread crumbs, parsley and remaining 1/4 teaspoon salt. Heat butter over medium-low heat in skillet. Dip fish strips in bread crumb mixture to coat; add to skillet and saute 6 to 8 minutes, turning to brown evenly and cook through.
3. To serve, toss apple slices with cabbage; mound mixture in center of each serving plate. Arrange fish strips around each mound of apple mixture.

The zesty flavor of a spiced and pickled cabbage-apple mixture makes an ideal accompaniment to tender herbed snapper.

Red Snapper with Gingered Apple and Cabbage
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