We had some flank steak in the freezer that we grilled and sliced up for tacos. It wasn't anything out of this world but it filled my belly. Dessert was choc ice cream with strawberries and oreos crumbs.
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.
By the way, you know what I'm still doing for you, right?:angel:
|All times are GMT -5. The time now is 04:14 AM.|
Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.