Let’s cook!

Grilled Whole Red Snapper with Olive Relish

1 whole red snapper – scaled

1 lemon

handful of fresh oregano plus a 2 tablespoon of leaves for relish

olive oil

sea salt with chili peppers

1 can black olives – pitted

1/2 cup feta cheese crumbles

1/2 lemon juiced

Preheat your grill on high.

In a small bowl combine chopped oregano, salt and pepper.

Using a sharp knife, cut slits on each side of the fish. Rub the fish lightly with olive oil and coat with the mixture from the bowl. Place two lemon slices and a few springs of oregano in the cavity of the fish.

Place the fish either in a fish basket for the grill, or you could elect to place the fish directly on the grill as well.

Place the fish on the grill and cook for 8 minutes.

Turn over and cook for another 8 minutes. Remove the fish from the grill and let rest while you make the olive relish.

In a small bowl combine olives, oregano, feta, lemon juice, olive oil, salt and pepper.

Mix well and time to plate.

Here is a close-up:

Happy Cooking!

Let’s cook!

Red Snapper in Coconut Broth

Broth

3 tablespoons peanut oil

1 cup diced carrots

2 shallots, chopped

1 teaspoon freshly grated ginger

1 teaspoon lime zest

1 can (13 1/2 oz) unsweetened coconut milk

1/2 cup water

3 tablespoons fresh lime juice

1 tablespoon sugar

2 Thai chile peppers, sliced

1 teaspoon fish sauce

Fish

1 8-9 oz filet of red snapper (remove the skin)

peanut oil

salt and pepper

In a small sauce pan over medium heat, warm the oil. Add the carrot, shallot, ginger and lime zest.

Cook for 4-5 minutes, stirring often. Add the remaining broth ingredients, mix well, and let simmer for 5 minutes.

Pre-heat the grill to high. Lightly coat both sides of the fish with oil. Season with salt and pepper.

I use a fish basket for ease of use but you can also place the fish directly on the grill as well. Cook 4 minute per side.

Remove the fish from the grill and let rest for 2 minutes.

Time to plate. Pour the broth in a bowl and lay a fillet on top.

Here is a close-up:

Happy Cooking!

Let’s cook!

Potato and Cheese Crusted Red Snapper

2 red snapper fillets

1 Idaho potato, peeled and grated

3/4 cup melted butter

3/4 cup Romano/Parmesan cheese

1 teaspoon lemon zest

salt and pepper to taste

Preheat oven to 425.

Bring a pot of water to a boil. While the water is heating up to a boil, peel your potato.

Now grate the potato.

Once the water is boiling, add the grated potato and let boil for 30 seconds.

Drain the grated potato and put into an ice bath right away.

Using a paper towel drain the potatoes by pressing the water out.

Spread the potatoes on a plate and add melted butter.

Now the cheese.

And finally the lemon zest.

Mix well. Lightly oil a baking sheet and place the fillets. Coat each filet with potato, lightly pressing with your fingertips.

Bake in the oven for 20 minutes (you can use this time to finish or start your sides).

Here is the complete date night dinner for us:

Here is the close-up:

So there you have it, a new way to bake red snapper.

Tomorrow we are having some friends over and guys you will want to check back to see how I am going to make a worry free, but yet one of the biggest, ribeyes you have seen!

Happy Cooking!

One of my favorite things to do is cook for a group of friends but this is by far the biggest dinner I have made. Now for this post I will just post picture of this event and will post this recipe later in July for a smaller group.  The meal consisted of Spicy Shrimp with Creamy Polenta (a variation of the classic Shrimp and Grits) and Blackened Red Snapper Courtbouillon topped with Creole Sauce.

Enjoy!

Here I am setting up my cooking area.

Starting to prep.

Terri and I busy cutting.

Cooking has started for me.

The guys making sure I am doing everything just right.

The girls doing what they do best, looking pretty!

Shrimp in the cast iron pan cooking.

Cooking the red snapper.

Fish cooking.

Final plating:

The close-up of the meal:

I had a great time as always and will post this dinner soon but on a smaller level.

Tonight Jen is cooking for me which she will do the post as well. She informed me today while I worked in the yard in the Georgia heat of 100+ that she wanted to cook me dinner. Got to love that!

Happy Cooking!

Blackened Red Snapper with Polenta

 
4 red snapper fillets

1/4 cup olive oil

3 tablespoons Paul Prudhomme’s Blackened Redfish Magic

1 cup polenta

1 cup of heavy cream

3 slices prosciutto

1 slice of bacon (Jen doesn’t like bacon so I added this when she wasn’t looking, and of course told her after the fact)

1/4 cup of mild cheddar cheese

tablespoon of butter

salt and pepper to taste

Put the red snapper into a freezer bag and add blackened magic.

Seal the bag and shake so that the fish is coated. This is a good time to turn on the grill on high heat, and add your cast iron pan.

Time to start the polenta, cube the slices of prociutto (and bacon).

Add to large pot over high heat.

Once the bacon and prosciutto have cooked, add butter, 2 cups of water, 1 cup of heavy cream, and 1 cup of polenta.

Reduce the heat and stir occasionally for 5 minutes. Remove from heat, cover and let stand while you cook the fish.

Add olive oil to your hot iron pan on the grill.

Add the fish, skin side up.

Cook the fish for 2 minutes on each side or until fish flakes with a fork. Remove from the grill.

Remove the lid from the polenta and turn on heat to high. Add cheese and stir well.

Turn off the heat once the cheese has melted and time to plate.

We also had a small salad as our veggies as well. I hope you try this out and even though I didn’t use much butter, this still has great flavor.

Happy Cooking!