Friday, July 2, 2010

GRILLED RED SNAPPER

Once upon a time the poor little fellow in the picture above was happily swimming, minding his own business. He could not foretell the future. Otherwise he would have probably swam faster, or slower, or in a different place. Sorry my lad. The ignobility of life touches all of us, in various ways, sooner or later.

The red snapper came from the store cleaned and ready to cook. I rinsed it, seasoned it, placed it in aluminum foil and cooked it on the grill.
Ingredients:
1 red snapper, large enough to feed four people.
lemon slices
olive oil
lemon juice
1 large onion sliced into rings
fresh parsley
fresh thyme
fresh basil
salt and pepper
garlic powder
Directions:
How much seasoning and herbs to use? I did not really measure them - I just used what I felt was enough to flavor but not overpower the fish.
Rinse the fish inside and out and pat it dry with paper towels. Rub it with olive oil and lemon juice, season it with salt and pepper and garlic powder. Cut slits on each side of the fish and put a slice of lemon into each slit. Stuff the cavity with parsley, thyme and lemon slices. Lay the onion rings, some parsley, thyme and basil in the middle of a piece of heavy-duty aluminum foil that is large enough to enclose the fish. Place the fish on top of the herbs and seal the foil really well, crimping the edges together to form a packet. Spray the grill with cooking spray and heat it up. Place the fish on the grill and cook it with the cover closed. Cooking should take twenty minutes to half an hour. It will be ready when the meat is soft and pulls apart easily. When it has finished cooking remove it from the foil and place it on a serving platter. Discard the herbs and onion rings that the fish was cooked on. Sprinkle some olive oil, lemon juice, and basil leaves on top. Let it rest for 5 minutes and serve.

2 comments:

  1. Oh it looks beautiful and delicious. I love the use of fresh herbs. I'm still a novice at cooking fish and this looks like a recipe I will definately make :)

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