My husband is a Wild Seaman!
Well, he fishes real well! - I wonder if that's a word - fishes...I mean we dont pluralize the noun so why should we pluralize the verb? Smt...
So anyway - He went fishing and bought back a really huuge Gray tailed Snapper and a pair of delicious looking yellow tailed snappers that were just right size for plating and making a great meal.
What kind of 'oman would I be if I didnt serve them up with the utmost taste and in diligence and due course? (lmao)
I made the larrrrrrrge grey snapper into a stuffed baked dish with red potatoes and a salad..only to discover there was no salad dressing that old dumb refridgerator....so what did I do? MAKE MY OWN ..! Yaaay.
Here's my end result. Hope you try the recipe s yourself and enjoy. Siskel and Ebert (Husband) enjoyed it.
Baked Snapper, herbed red potatoes, Red and green romaice and tomato tossed salad and steamed buttered edamame soy beans ( fav!)
Baked Stuffed Snapper
( Shut the front door snapper!) :-)
Ingredients: ( Get yer tings tagedda)
Da fish - throughly cleaned and scaled.
Couple slices of bread ( I used whole wheat - the ends and regular pieces grated to about 2-2.5 cups)
1 cup pf Kerigold butter ( softened)
1/2 cup onion ( chopped really fine)
1 clove of garlic mashed and chopped
1/2 cup of lemon juice ( freshly squeezed from a lemon of course - hate that bottled junk)
2 tbls minced parsley
2 tbls minced thyme
Any other herbs of your choice that you think would be delightful
1/2 tsp salt
1/2 teaspoon crushed pepper ( or more if you like it extra hot)
1/2 cup of hot water
Preheat oven to 350 degrees.
PRE- PREP - - Using a very sharp knife, score the fish with two diagonal slices on each of its sides. Mix together some salt and red or crushed pepper with lime or lemon ( not specific measurements for this - you have to kinda mix it together with your own discretion) and SPARINGLY rub the seasoning into the scores. You DONT want to season it alot like this because the stuffing seasoning will go a looooooong way. Too much pre prep seasoning will make it salty and spoil it all.
Grate the bread with the fine settings on the grater. Measure them into a bowl. Then prepare and set out all of your ingredients.
Heat butter in large non stick frying pan and add onion cooking slowly until onion is soft. Then add garlic and simmer for a minute or two, stirring occasionally.
Add to crumbs with a mixture of lemon juice, parsley, salt, pepper ( herbs), then slowly add in your hot water to the consistency you want the stuffing to be. ( Too much at once may make it soggy)
Pile stuffing into the inside cavity of the poor fish, and then use toothpicks to close it all up. ( Before licking the yummy stuffing off your fingers please remember this is raw fish).
Line a 13 by 9 inch pan with foil and then place the fish in there.
Brush the fish with some E.V.O - extra virgin olive oil - keep it healthy.
Bake at 350 degrees for 35- 60 minutes depending on the size of fish.
I did about 40 minutes.
|There was so much stuffing some leaked out - which is what you see around the fish.|
Soooo juicy and delish!
Sorry no fancy smanshy plating.
The lemony goodness and the potency of the herbs were DIVINE!
This gets a thumbs up from me.
For the salad dressing I just got about 2 cloves of garlic - chopped them and then mashed them with spoon with a tiny bit of salt and pepper, and then added some olive oil and splashes of lemon juice straight from a lemon.
Shake vigourously to blend and then pour over salad. DIVINE!
Here's a recipe if you want to try it yourself. You will not want bottled dressing anymore! And soo healthy.
So...maybe you can ask you significant other to take you fishing so that you guys can catch a fresh fish together and try the recipe together as well. :-)
See ya next time - try it and let me know how it turns out guys.