i went to the paterson farmer's market, and loaded up on veggies and picked up a coupla 1+ pound whole red snappers.
it's funny, as i walked thru the market, so many of you, or at least the thoughts thereof, were with me. i had so many questions that i knew someone in my thoughts could answer. lots of south american spices, dried peppers, strange arabic and asian foods; i wish you all were with me.
next time i'm bringing a notepad.
anyway, i made marinated veggie stuffed baked red snappers tonight, and dw made mashed spuds and cheesey broccoli for the sides.
early in the day, i halved then thin sliced a large sweet onion, a bulb of fennel, and a very large shallot. the slices were tossed in evoo and balsamic vinegar, sea salt, fresh cracked black pepper, and a tbsp each of fresh parsley and thyme from the garden. the mix was covered and refrigerated for about 6 hours, then it was overstuffed and tied into the cleaned body cavities of the red snappers (heads, tails, fins, and scales removed so as not to freak out the wife).
a little more s&p and evoo over top of the fishes in a glass baking dish, and they went into a 425 degree oven for 25 minutes.
i've made this dish many times with trout, in fact that's one of the recipes that i'd included when i sent the apron on to pdswife. i'll post a proper recipe when i can.
i must admit that i now prefer using red snapper for this. even though the pin bones were a p.i.t.a., the flesh was so much sweeter and matched the delicate sweetness of the veggies.
i think next time i'll try this with large red snapper filets (skin on), and make a kind of baked snapper roll-ups.
The way that you wander is the way that you choose. The day that you tarry is the day that you lose.
Sunshine or thunder, a man will always wonder where the fair wind blows.