![]() Garnish the fish with cilantro and serve with the reduced pan sauce and lime wedges.ĭelicious recipe. Continue simmering until slightly reduced, then pour through a fine-mesh strainer. Add the remaining 1/4 cup white wine and 1/4 cup water, and bring to a simmer. Scrape the onion and juices from the roasting pan into a medium saucepan. Drizzle the remaining lime juice over the fish and cover loosely with foil to keep warm. Remove any onion from the top of the fish then carefully transfer the fish to a large serving platter (do not discard the onion or juices remaining in the pan). Remove the foil and continue roasting until the fish is cooked through, 20 to 25 minutes longer. Wrap the pan snugly with foil and roast for 25 minutes. Spoon the remaining onion mixture over the fish then pour half the lime juice on and around the fish and add 2 cups of water to the pan. Stuff the cavity of each fish with about 1/4 cup of the onion mixture, along with the whole garlic, tomato slices, and celery. Step 3Īrrange the snappers, side by side, in a 12- by 18-inch or larger roasting pan. Whisk in the butter then remove the pan from the heat and whisk in the lemon juice. Continue simmering until the onions are tender and the wine is slightly reduced, about 3 minutes. Add 3/4 cup wine and the bay leaves and bring to a simmer. ![]() Add the chopped garlic and sauté, stirring occasionally, for 1 minute. Add the onions and sauté, stirring occasionally, until softened, about 5 minutes. All in all, I felt I had wasted my money.I usually find the comments by others pretty much on the mark but I sure didn't this time.In a large sauté pan over moderate heat, warm the oil. I have cooked and eaten snapper that I liked much better than this one. It was overcooked, mushy with an almost "wet" feeling on the tongue. Followed the recipe exactly with a 2# snapper. I was very disappointed in this recipe though I will say it had good flavor. My rule is always to use recipes exactly without tweaking the first time and this was no exception. I live in Florida and my husband and I have caught and cooked many red snapper. I would recommend makind slits in the fish and stuffing it with the flavorings, that might help add a bit more flavor My boyfriend didn't really like, said the texture wasn't good. It was pretty wet, like the last reviwer said, but i thought it wasn't so bad. I only wish I had kept more than two snappers whole after my last fishing trip. Was not wet as others have mentioned, the kids liked it very much (ages 2,7,11) which is a feat in and of itself. One thing I did do differently was that I forgot to put the lemon juice in before cooking, so I squeezed on fresh lemon juice after it was done cooking. I made this dish with 2 smaller snappers since I couldn't get a bigger snapper at the fish market, and it was one of the best fish dishes I've had in a while. Instead of 1 tbs lemon juice, I used 1 tsp. I used tilapia fillets instead of snapper and my whole family loved it. Wonderful! I used limes instead of lemons rosemary instead of thyme margarine instead of butter and monkfish instead of snapper. 45min was needed.įlavor was just ok too.the bottom part that ended up being submerged in juice and fish liquid didn't have a great texture :-P I even checked at 25, 30, 40 min intervals. Half the snapper was a bit overcooked by the time the other half is done. There is a little bit of liquid build up but you just pour it out prior to serving on a large plate. Turned out absolutely perfect, had none of the other issues mentioned. Just have a little faith and follow it to the letter. Served it with brown rice, yellow squash and a small salad. Followed the instructions to the letter and the fish was cooked beautifully. Very easy to make - not too many ingredients and delicious when done. I bought a whole red snapper and thought this recipe sounded good. Why are people reviewing a recipe for WHOLE Snapper when they use fillets? It paired perfectly with the mashed yucca with garlic. I think the next time we'll put it on the rack on the roasting pan and poke some holes in the bottom of the foil. We let it dry out in the fridge for about an hour before cooking but still very moist. The flavor is exceptional but it could be a bit less moist. I didn't have any moisture issues like the other reviews. I put slits, and placed margarine (not butter) and creole seasoning along with the other herbs and it came out perfect. I am a fan of Juicy fish that melts in the mouth.Ībsolutely wonderful. I caught a 2.5lb Red Snapper this morning and googled this recipe, and thoroughly recommend.
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