Our Daily Dinner

Our Daily Dinner

January 14, 2011

Ode to Red Snapper

Red snapper would win first prize by looks alone. Slightly curved, with a flattened belly and pointed nose, the fish looks elegant. The scales run from silver pink to deep rose red. But, it is red snapper’s slightly sweet and delicate taste that has me fall in love with this fish. The less done to it, the better. A whole snapper weighs from 2 to 3 pounds. Luckily, most fishmongers sell fillets. To cook these well—and this applies to all fish—depends more on look and touch than on timing, depending on the texture and thickness of the fish.


Baked Red Snapper with Fried Parsley
Mashed Potatoes
Wine: Willm Pinot Gris 2008
Dessert: Lemon Bread Pudding

Recipe Red Snapper

¾ pound red snapper fillet, cut into two portions
1 tablespoon olive oil
1 clove garlic, sliced thin
Several hot red pepper flakes
About 1 teaspoon sherry vinegar
Opt. Fried Parsley

Preheat oven to 450 degrees

Lay the filet, skin-side down, on an oiled baking pan. Sprinkle with salt and bake for 8-10 minutes, or until the fish is opaque throughout.
In a small sauté pan, heat the oil over medium heat. Add the garlic and cook until it is wilted. Add the pepper flakes and vinegar. Cook,
stirring, until the sauce is blended.
Spoon sauce over and the fillets and garnish with the fried parsley.

Recipe Fried Parsley

1 bunch curly parsley, washed and dried, coarse stems removed
Vegetable oil for frying

Heat the oil in a deep fryer or wok over medium-high heat. Add the parsley and hold it in the oil till crisp. Remove with a skimmer and drain on paper towers. Sprinkle with a bit of salt.

1 comment:

Robert said...

Hi Helen,
Just cooked this wonderful way to prepare red snapper. So quick and the sauce enhanced its wonderful flavor. I had never heard of fried parsley, but my mother had a vivid memory of first being served it by a Belgium woman who excused herself during cocktail hour to make it - which was unusual in itself. This was at least half a decade ago in a very far away place. Her memory is that the parsley was deep-fried and brown. I am wondering if there is a Belgium connection here. As for the wilted parsley we prepared, I'm going to use it now for many things. Thanks.