Monday, September 1, 2008

Fresh Red Snapper

We told the kids this wasn't any good, and ate the entire thing ourselves. Luckily for them, there were smoked ribs left over from last night.

The Big Boy was in the Gulf last week, THANK YOU LORD. On business, but because he's such a salesman a lot of his work involves sports and food, and this dealer is a serious deep sea fisherman. So they got in a boat and went 50 miles out and fished all day. Came in, cleaned the fish, packed it on ice and brought it home to me the next day.

It doesn't get any better than this.

I opened the package thinking there was half a fish in there, but there was a half and three filets so the filets will show up tomorrow tonight. But tonight? Oh, y'all. We really ate it all.

Red Snapper with Salsa
1 whole red snapper filet
Cavender's All-Purpose Greek Seasoning
Smoked paprika
2-3 fresh tomatoes
1 small onion (I used a white, and it wasn't too strong)
1/2 cup green olives
1/2 cup chopped cilantro
1 avocado
1 jalapeno, seeded or not your preference
2 limes

A couple of hours before dinner, season the filet with the Cavender's and paprika, put in a ziplock bag and squeeze out the air and put it back in the refrigerator. When you're ready to cook, preheat the oven to 350 degrees. Spray a baking dish with olive oil, place the fish in the dish :) and spray with olive oil. Bake to desired degree of doneness: I set the timer for 15 minutes, did another five and then another five and it was PERFECT.

I think I've mentioned that my dad sleeps half the day and is up all night, and we get strange gifts from late night infomercials. One of my things was one of those boxes that dices things with a push and it is AWESOME. Especially for salsas. It gets a lot more use than that AbLounger.

Dice the tomatoes, the onion, the olives (I just put them on the grid and push), the avocado and the jalapeno, and combine in a bowl. Add the chopped cilantro, and the juice of one lime. Stir well and leave to get friendly. Thinking about it, I didn't add salt but it didn't need it. Which is strange.

To serve, squeeze the juice of the other lime over the fish. Plate with the salsa spooned over the fish.

It says something, not a good thing, that the Aldi store here has some of the more exotic items to be found in this neck of the woods. And one of the lovely things it carries is bags of small frozen green beans. I melted three tablespoons butter and added 1/4 cup pecan meal and one diced elephant garlic. Browned it a little. Cooked the green beans six minutes in boiling water, drained them and then tossed them in the skillet with the nuts and garlic. Sea salt and fresh ground pepper.

We ate all of them, too.

I wish I had taken a picture. The salsa was lovely.

No comments: