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Red Snapper and Dumplings

Try an updated version of Caribbean and West African flavor-packed one-pot dishes.

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Prep Time 60 min
Total Time 1 hr 40 min
Servings 4

Ingredients

Dumplings

2 3/4: cups Original Bisquick® mix

1/2: cup water

1 1/2: teaspoons curry powder

1/2: teaspoon garlic powder

1/2: teaspoon pepper

1: teaspoon salt

2: tablespoons vegetable oil

Red Snapper

1: whole red snapper (1 to 1 1/2 pounds)

2: teaspoons seasoned salt

1/2: teaspoon garlic powder

3/4: cup vegetable oil

2: cups water

1: large tomato, chopped (1 cup)

1: medium bell pepper, chopped (1 cup)

1: medium onion, chopped (1/2 cup)

2: tablespoons butter or margarine

2: teaspoons salt

1 1/2: teaspoons curry powder

1/2: teaspoon ground coriander

1/2: teaspoon pepper

1/4: teaspoon ground cumin

2: cloves garlic, finely chopped

5: whole allspice

4: dried bay leaves

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Directions

1 In large bowl, stir all Dumpling ingredients except for 1/2 teaspoon of the salt and the oil until dough forms. Place dough on surface sprinkled with Bisquick mix. Knead 10 times. Roll dough about 1/8 inch thick; cut into 1x3/4-inch rectangles.
2 Fill 5-quart or larger pot two-thirds full of water. Heat to boiling; stir in 1 tablespoon of the oil and remaining 1/2 teaspoon salt. Place half of the rectangles in boiling water, adding 1 or 2 at a time and stirring gently to keep separated; gently boil uncovered 20 minutes. Remove with slotted spoon; gently toss with half of the remaining 1 tablespoon oil. Repeat with remaining half of rectangles. Cover dumplings loosely with plastic wrap; set aside.
3 Wash fish; pat dry with paper towel. Stir together seasoned salt and garlic powder; rub mixture on outside and inside of fish. In 12- to 14-inch heavy skillet, heat oil over medium-high heat. Cook fish in oil 8 minutes, turning once, until fish flakes easily with fork and is medium dark brown on both sides. Remove fish; drain oil from skillet.
4 Heat same skillet over high heat; place fish in skillet. When fish begins to sizzle, add all remaining ingredients. Heat to boiling, stirring occasionally. Spoon mixture in skillet over fish; reduce heat to low. Cover and simmer 35 minutes, occasionally spooning sauce over fish. Spoon cooked dumplings into sauce in skillet. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes. Remove bay leaves.

EXPERT TIPS

Expert Tips

Use halibut or cod for the red snapper.

This fish and dumpling medley is reminiscent of one-pot dishes typically cooked in iron pots in West Africa and the Caribbean. Though the vessel has changed, today's cooks still simmer delectable concoctions, if a little more quickly.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 705
Calories from Fat: 360),

% Daily Value

Total Fat: 40g; 40%
(Saturated Fat 10g, 10% ),
Cholesterol: 75mg; 75%;
Sodium: 3760mg; 3760%;
Total Carbohydrate: 58g; 58%
(Dietary Fiber 3g 3% ),
Protein: 28g; 28%

% Daily Value*:

Vitamin A: 14%;
Vitamin C: 30%;
Calcium: 18%;
Iron: 22%;

Exchanges:

3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;