Fried whole Red Snapper
I’ve been experimenting with ingredients and recently thought, whole fish? Why not. It was on sale and decided I wanted to try it. Plus, it’s always good to travel outside your culinary comfort zone. If you’re used to making mac and cheese out of a box, try homemade next time. That’s the only way to learn!
Looking at red snapper reminds me of one of my favorite dishes from Puerto Rico. There was this incredible restaurant called Pasion por el Fogon in Fajardo, Puerto Rico near the rainforest. I asked where the locals go to eat and we ended up ordering the same thing two nights in a row. It looks like this: (thanks Tripadvisor)! Top 3 best dishes I’ve ever eaten in. my. life.
We had it served with shrimp in a scampi sauce and it was delicious!
If you want to try something different, why not try this.
Shrimp Scampi Sauce:
– 3/4lb of 16-20 Shrimp, unpeeled
– 1/2 stick unsalted butter
– 1 shallot, finely chopped
– 1 lemon
– 3 cloves of garlic, finely chopped
– Pinch of Salt, Pepper
– few splashes of white wine
– 1 bunch of parsley, finely chopped
– 1/4 cup milk or half and half cream
– 1 teaspoon of mascarpone cheese plus pecorino romano
1.) On medium heat, melt butter and add shallot, garlic, salt, pepper. Sautee until shallot is translucent and garlic fragrant.
2.) Stir in 3-4 splashes of dry white wine and 1/2 freshly squeezed lemon juice
3.) Peel and devein shrimp, add to pot
4.) Cook until shrimp are pink
5.) Add cream, mascarpone cheese bring to brief low boil and then reduce until sauce is thickened. Finish with parsley and shredded pecorino romano.
Now the fish.
Hello, gorgeous fish!
2.) Cut or score your fish on either side by slicing each side with your knife. This will allow the seasonings to penetrate.
3.) Next, sprinkle fish with salt, pepper, garlic powder, oregano, chili powder, dried dill on both sides. This includes the inside of the fish!
4.) Coat your fish lightly with flour. I use gluten free flour. This will provide a crunchy texture to the skin.
5.) Fill a shallow pan with olive oil. Heat the oil on high until it reaches between 356 and 375 degrees.
6.) Place fish gently into the oil and fry 5-6 minutes on each side or until fish is browned.
7.) Serve with shrimp. It is delicious, flakey and juicy. I’m totally hooked. Pair with some jasmine rice, plantains, or wild rice and yum!