Crispy Snapper with Spicy Basil Sauce

There is no such thing of a couple that does not fight. Even the best, most stable relationships, go through tough times and rough conversations. Pride can get in the way of our relationships thriving. We don't want to back down, until the other person knows we mean business. But is it worth the relationship? Take time to think about that the next time you are so mad steam is coming out your ears. If it is worth ending the relationship over, then by all means, hold our ground. But if it is the regular run of the mill fight. How about swallowing your pride, asking for forgiveness, and then move on to a wonderful evening together. 

Romantic Tip: Be the first to say "I'm sorry" and kiss and make up.

Now on to today's food...I have been cooking a lot o f Red Snapper lately. I love wild caught snapper, and my local organic market has been keeping me very happy with their stock of this gem. I love it because it adapts to any flavors.  

Because my husband absolutely loves all things spice, this dish was perfect. If you are not a big spice fan, you can always use just bell peppers instead of thai chile peppers. We thought it was perfect with the thai chile peppers. Enjoy!

Crispy Snapper with Spicy Basil Sauce

adapted from sel et sucre

2 Snapper fillets  (approx. 8 ounces each)

1/3 cup flour 

3/4 cup panko bread crumbs 

1 Tbsp + 3 Tbsp canola

6 shallots, minced 

4 cloves garlic, minced 

6 thai chile peppers, diced 

1 bell pepper, chopped 

1/4 cup chicken stock 

1/4 cup fish sauce 

2 Tbsp soy sauce

2 Tbsp agave nectar

juice of 1/2 lime 

1 cup Thai basil leaves 

1 egg, beaten with 1 Tbsp water

Pat dry snapper fillets with a paper towel. 

Set up a plate with  flour, a bowl with 1 egg, beaten with 1 Tbsp water, and a plate with 3/4 cup panko breadcrumbs. Dredge each fillet in the flour, followed by the egg wash, followed by the panko breadcrumbs, and set aside. 

In a sautee pan or medium pot, heat 1 Tbsp canola oil over medium-high heat, then sautee  shallots, minced, cloves garlic, minced, chile peppers, sliced, and 1 bell pepper, chopped until the shallots start to darken and the bell pepper is softened, about 5 minutes. 

Add 1/4 cup stock, 1/4 cup fish sauce, 2 Tbsp soy sauce, 2 Tbsp agave nectar, and juice of 1/2 lime, and stir together thoroughly. Bring to a boil, and let simmer until slightly reduced, about 3 – 5 minutes. 

Stir in 1 tsp cornstarch, mixed with 1 tsp cold water, if using, and let simmer until thickened, about 1 – 2 minutes. 

Stir in 1 cup Thai basil leaves, and cook until fragrant, about 1 – 2 minutes, then lower heat to lowest setting to keep warm until ready to serve. 

In a large sautee pan, heat 3 Tbsp canola oil over high heat, then add the coated fish fillets, being careful not to crowd the pan (you will probably need to do a couple of batches). 

Cook the fish until the bottom is crispy and browned, about 3 – 5 minutes. 

Flip the fish, and continue cooking until the other side is crispy and browned, and the fish can be easily flaked with a fork, another 3 – 5 minutes. Remove to a plate lined with paper towels. 

Serve the crispy fish fillets topped with the Thai basil sauce.