I still cant believe I got H to eat a whole fish. Not only that, but it was so tasty that we were picking it apart with our fingers by the end! Broiling a whole fish and eating it family-style is a truly comforting experience, and I encourage anyone who likes fish to give it a shot. This is a very easy, satisfying meal that is pretty darned healthy to boot.I went to Costco to get some more salmon to cure, but they were all out. Instead, I found a whole Red Snapper.Why not? We got it home and I started thinking of what to do with it. Steaming seemed too slimy for H at this point so I went with dry heat, blasted under the broiler. I fashioned a basil vinaigrette and marinated the fish for about an hour before flaming.
I made some lime rice go go along side the fish that was very simple but perfectly appropriate. I also made some chili-lemon butter to go with it but to be honest, we didn’t even need it or use it. I finished the fish with some lemon slices and smoked chardonnay salt that was delightful.
One note – if possible, get your fish scaled before you take it home. Or, do what I did, and use a butter knife and find scales all over the kitchen for the next few weeks. Cheers.
Marinating in the gorgeous basil vinaigrette
Rice, lime, salt, pink peppercorn. Easy!
I was extremely excited at this point, ripped off the tail, and ate it's meat on the spot.
And that, as they say, was that.
Ingredients:
For the rice:
- 1c white rice, rinsed well
- 1.5c water
- a few pink peppercorns
- a few slices of lime
- a good pinch salt
For the vinaigrette:
- 1c olive oil
- 3 cloves garlic
- 1/4c lemon juice
- a large handful fresh basil
For the fish:
- 1 2lb red snapper, cleaned, scaled
- smoked salt
- sliced lemon
How:
- Combine all the ingredients for the vinaigrette in the blender and blend until smooth.
- Place the fish in a wide dish and pour the vinaigrette all over, rubbing well inside the cavity. Leave for about an hour in the fridge.
- Prepare the rice. Bring all ingredients to a simmer, cover, and cook for 15 minutes. Cut heat and leave cover on to steam for 10 more. No peeking!
- Preheat the broiler. Transfer fish to a baking sheet covered in aluminum foil. For extra crispy skin, dry off the skin, and apply a fresh light coat of olive oil. Otherwise do nothing – it is still fabulous.
- Dust generously with smoked salt inside and out, then place 4″ under the broiler for about 7 minutes per side.
- Serve alongside rice with some fresh lemon and smoked salt to taste. After you eat one side, you can remove the backbone and finish the rest, probably with your hands.
looks like a beast