207 snap pea recipes

Hongshao wanyu: crispy whole fish (or cod fillet) pan-fried then braised in a fragrant sauce of dried tangerine peel, black bean, ginger, garlic, and dark soy. Classic Chinese technique.

Broiled snapper fillets and caramelized bananas topped with fresh orange juice, zesty chili peppers, and red onion. A tropical, low-fat dinner that's on the table in 20 minutes flat. Squeeze lime over everything.

Paella with shellfish and served with lemon aspen fruits

Very good for celebrating New Year, with the whole families, very ho, if you do like spicy, can add hot chili oil as needed!

Pan-fried fish fillets finished with a quick boiling sherry vinegar and extra-virgin olive oil sauce, punched up with fresh parsley, chives, and chervil. A French bistro classic that cooks in under 10 minutes.

Fish fillets with tomatoes, capers, and olives is the Veracruz-style Mexican classic: lime-marinated red snapper or halibut simmered in tomato-olive-caper sauce spiked with pickled jalapeños and warm spices.

Baked fish fillets topped with a cilantro, lime, jalapeno, and toasted almond sauce. A light Mexican-style seafood dish with bright, fresh flavor.

If you love seafood, this recipe will for sure deliver the delicious sea flavor to you.

A succulent seafood stew, best serve it hot with some good crusty bread.

Pan-fried fish fillets with brown butter and lemon sauce. Works with red snapper, grouper, or chicken breast. A classic French meuniere-style technique.

Mixed seafood poached in court bouillon, then folded into a silky nutmeg cream sauce with mushrooms and green onions. A classic French-inspired dinner for four in 35 minutes.

Red snapper Veracruz-style, baked whole in a chunky tomato sauce with green olives, capers, jalapenos, and lime. A classic coastal Mexican fish dish from Veracruz.

Chilled Molokai sweet potato soup with fish: a silky Hawaiian chilled soup of purple Molokai sweet potato, leeks, and limu seaweed, topped with chilled poached snapper. An island-inspired starter.

Cumi-Cumi Isi is Indonesian stuffed squid filled with seasoned red snapper and simmered in a fragrant coconut milk sauce with lemongrass, chili, and candlenuts. Rich, tender, and deeply aromatic.

Tropical ceviche with red snapper and shrimp marinated in lime, orange juice, and passion fruit puree with jalapeno and cilantro. A Latin American showpiece appetizer.

Old-school cold redfish mold with boiled red snapper, bell pepper, celery, and a mustard-lemon kick, set in its own fish stock. A Gulf Coast classic served chilled with mayo and crackers.