Snapper and Spiced Crab with Lime-Coriander Broth Recipe

Snapper and Spiced Crab with Lime-Coriander Broth Recipe

  • Lime-Coriander Broth
  • 1 tablespoon unsalted butter
  • 1 onion, thinly sliced
  • 1 small celery rib, thinly sliced
  • 2 garlic cloves, smashed
  • 1 (1 inch) piece fresh ginger, smashed
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon crushed red pepper
  • 6 cardamom pods, crushed
  • 1/2 star anise pod
  • 1/4 teaspoon black peppercorns
  • 10 cilantro sprigs
  • 2 basil sprigs
  • 2 kaffir lime leaves (see Note)
  • 1/2 cup dry white wine
  • 1/4 cup Asian fish sauce
  • 1/4 cup fresh lime juice
  • 2 cups water
  • Kosher salt
  • Snapper and Spiced Crab
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon cardamom seeds
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon fennel seeds
  • 1 star anise pod, broken
  • 5 tablespoons vegetable oil
  • 1 small red onion, finely chopped
  • 1/2 pound lump crabmeat, picked over
  • 2 tablespoons chopped cilantro
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons fresh lime juice
  • Salt and freshly ground pepper
  • 6 (5 ounce) fillets red snapper
  1. MAKE THE LIME-CORIANDER BROTH: Melt the butter in a large saucepan. Add the onion, celery, garlic and ginger and cook over moderate heat until softened, about 5 minutes. Add the coriander seeds, crushed red pepper, cardamom, star anise, peppercorns, cilantro and basil sprigs and lime leaves and cook for 1 minute. Add the wine and cook over moderate heat until reduced by half, about 5 minutes. Add the fish sauce, lime juice and water and bring to a boil. Simmer over moderately low heat for 15 minutes. Strain the broth into a small saucepan, season with salt; keep warm.
  2. PREPARE THE SNAPPER AND SPICED CRAB: In a small skillet, combine the cumin, cardamom, coriander, fennel and star anise and toast over moderately high heat until fragrant, about 1 minute. Transfer to a spice grinder and let cool, then grind to a fine powder.
  3. In a medium skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 5 minutes. Add the ground spices and cook over low heat for 1 minute. Fold in the crabmeat, cilantro and lemon and lime juices and remove from the heat. Season with salt and pepper.
  4. In each of 2 large nonstick skillets, heat 1 1/2 tablespoons of the remaining oil until shimmering. Season the snapper with salt and pepper; add to the skillets, skin side down. Cook over high heat, gently shaking the skillet, until the skin is golden brown and crisp, 5 minutes. Flip the fillets and cook for 2 minutes longer.
  5. Mound the spiced crab mixture in warmed shallow bowls and top with the snapper fillets, skin side up. Spoon the broth all around and serve right away.
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