Red Snapper and Dumplings

Red Snapper and 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
  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.

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