“The purpose of life is to live it, to taste experience to the utmost, to reach out eagerly and without fear for newer and richer experience.” ― Eleanor Roosevelt When Harry Fish met Sally Fish off the coast of California, they fell madly in love, swam away from home together and were caught by some local fisherman after Mom and Dad Fish forced them into coral reef corner after threatening to end their support. Their short lived love affair ended in being scaled and gutted, then shipped to Whole Foods where I bought them. And they were delicious. Now THAT is love story I really sunk my teeth into! Please keep reading - it only gets worse from here. Red Snapper - I have never tried cooking with it and decided to dive in. A lot of people are squeamish about eating from a whole fish. I personally like to name the fish that I pick up at the store and hold full, life-changing conversations with them. And I hear they make good puppets, but thats just what Ive heard. Red Snapper is super meaty and not fishy at all - a really great choice for kids! And fish is just so healthy for you. If youre in the Des Moines area, Chris at Whole Foods can order them for you. I had two 2lb fish for 5 people, although you could probably get about 6-8 portions from these guys. I tried roasting the fish and have the recipe here for you! My suggestion is to listen to Standing Where You Left Me https://youtube/watch?v=n_37li0m3-8 This is a really rich fish dish - roasted vegetables with a wine, garlic and fennel sauce. Really easy and very delicious. Trust me. What do you serve with this crazy, huge fish? My opinion, balance the healthy out with some deep fat fried Briny Oyster Hush Puppies with Pepper Mojo. The oyster pieces are very small, so if youre not a huge fan of oysters, they arent overwhelming at all. The Mojo is acidic and fresh - the smell is AH-mazing. Warning: breath mints will be needed after dinner and dessert. To make these hushpuppies, just follow the recipe below and listen to Amos Moses, because everyone needs a little Jerry Reed in their lives. https://youtube/watch?v=n7GyLr7Cz2g Now for dessert! Baked Lemon Pudding with Red Berry Coulis should do the trick for a light dessert. Im not super great with baking and desserts, but this, I could handle. If youre going to eat fish, you kind of just have to make lemon a running theme throughout the meal. The Red Berry Coulis can be made 1-2 days ahead and has multiple uses. Its a sauce that is very diverse and can be made with many other types of fruit. Ice Cream is a friend to this recipe. Check it out and maybe you would like to enjoy a song that doesnt leave you once youve heard it, but is very appropriate if youre working with lemons. La La La La Lemon by the Barenaked Ladies. https://youtube/watch?v=RhecxKX3NQ0 Whole Roasted Red Snapper - foodandwine/recipes/whole-roasted-red-snapper 2 teaspoons fennel seeds 1/2 cup plus 2 tablespoons olive oil 1 fennel bulb (3/4 pound), very thinly sliced 1 small white onion, diced (1 cup) 10 garlic cloves, smashed and peeled 2 tablespoons fresh oregano 10 basil leaves 1 cup dry white wine 1 pound tomatoes, diced Two 2-pound, head-on whole red snappers, scaled and gutted Kosher salt Freshly ground pepper 1 lemon, halved Preheat the oven to 475°. Finely grind the fennel seeds. In a large skillet, heat 1/2 cup of the olive oil. Add the ground fennel seeds, fresh fennel, onion, garlic, oregano and basil and cook until the onion is translucent, about 5 minutes. Add the wine and tomatoes and simmer until almost all of the liquid has evaporated but the mixture is still saucy, about 5 minutes. Let cool. Pat the fish dry. Make two slashes in both sides of each fish at a 45-degree angle. Rub the fish all over with the remaining 2 tablespoons of olive oil and set them on a rack set over a rimmed baking sheet. Season liberally with salt and pepper. Transfer 2 cups of the sauce to a small bowl and season with lemon juice to taste. Rub the remaining sauce into the slashes and inside the cavities of the fish. Roast the fish for 35 to 40 minutes, until the flesh is white at the bone. Season with salt and serve with the reserved sauce. Oyster Hush Puppies with Pepper Mojo foodandwine/recipes/oyster-hush-puppies-with-pepper-mojo MOJO 1/2 cup extra-virgin olive oil 1/4 cup minced red bell pepper 1/4 cup minced yellow bell pepper 1/4 cup minced shallots 3 radishes, cut into thin matchsticks (1/4 cup) 2 tablespoons fresh lime juice 2 tablespoons finely chopped cilantro 2 tablespoons finely chopped mint 1 1/2 teaspoons Asian fish sauce 1 jalapeño—stemmed, seeded and minced 1 garlic clove, minced 1 teaspoon finely grated orange zest Salt Pepper HUSH PUPPIES 2 cups fine stone-ground cornmeal 3/4 cup all-purpose flour 1 tablespoon baking powder Salt 2 large eggs 1 large egg yolk 2 cups whole milk 1/2 stick unsalted butter or 1/4 cup rendered bacon fat, melted and cooled slightly 1/4 cup minced chives 36 shucked oysters, drained and chopped Vegetable oil, for frying MAKE THE MOJO In a medium bowl, whisk all of the ingredients together and season with salt and pepper. MAKE THE HUSH PUPPIES In a large bowl, whisk the cornmeal with the flour, baking powder and a generous pinch of salt. In a medium bowl, beat the whole eggs and egg yolk with the milk, melted butter and chives. Stir the wet ingredients into the dry ingredients until smooth, then fold in the chopped oysters. Meanwhile, in a large saucepan, heat 2 inches of oil to 350°. Working in batches, drop tablespoons of the batter into the oil and fry, turning gently, until puffed and golden, about 5 minutes; do not overcrowd the saucepan. Using a slotted spoon, transfer the hush puppies to a paper towel-lined baking sheet to drain. Serve with the pepper mojo. Baked Lemon Pudding 1 tablespoon Flour 1 Cup plus 2 tablespoons sugar grated zest of 1/2 lemon 1/4 cup lemon juice 4 eggs, separated 1 cup whole milk a pinch of salt Preheat oven to 350 degrees. Sift the flour into a bowl, then add the sugar and the lemon zest and juice. In a separate bowl, beat the egg yolks and milk together. Add to the flour and sugar mixture and stir well to mix. In a clean bowl and using clean beaters, beat the egg whites with the salt until stiff, then, using a rubber spatula, carefully fold into the batter. Pour into 4 lightly greased, shallow, ovenproof dishes. Place in a baking pan and pour boiling water into the pan until it reaches halfway up the dishes to make a water bath. Bake for 45 minutes until golden, light, and fluffy. Serve with the berry coulis on the side. Red Berry Coulis 8 oz raspberries 8 oz strawberries, hulled 2 tablespoons confectioners sugar 1 tablespoon of water a few drops of lemon juice, to taste Put the fruits in a blender with the confectioners sugar and the water. Blitz for 20 seconds until smooth, then add the lemon juice. Adjust the sweetness with more sugar if necessary, then strain through a strainer and serve.
Posted on: Thu, 22 Jan 2015 04:26:59 +0000
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