Saturday, November 17, 2007

Baked Red Snapper


Rio de Janeiro is just loaded with the freshest seafood. One of my favorites has to be red fish or red snapper, firm, meaty, flavorful and baked, well it doesn't get any more healthy than that.
This recipe is for two medium to large red fish fillets, but it would work well for most any fish fillet.


Baked Red Snapper

1 tsp coarse salt
2 cloves garlic
1 T lemon zest
1 T
minced parsley
1 T minced green on
10 capers
1/4 tsp dry mustard
1-1 1/2 T olive oil
a couple dashes old bay seasoning*
ground pepper to taste

On a cutting board, mash the salt and garlic into a paste
using the back of a large knife.
Put the zest, parsley, onions and capers on top and mince everything together.
Scrape the mixture up and put it in a small bowl and add the rest of the ingredients and mix well.
Place the fillets in a lightly oiled baking pan and spread the mixture over the fish.
bake for 10 minutes at 190 degrees C/ 350 degrees F and then place under the broiler for a few minutes.
Cooking time will vary on the size of your fillets.

* old bay seasoning is difficult to find outside if the USA and even there it is most popular in the mid-Atlantic region. For this recipe the old bay seasoning is optional, but if you do make it be sure to try it on steamed shrimp. sprinkle the shrimp liberally (put on a lot!) with the seasoning, then steam.

old bay seasoning

Ingredients
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon ground celery seed
1 teaspoon sweet Hungarian paprika
1 teaspoon dry mustard
1 teaspoon ground black pepper
1 teaspoon ground bay leaf
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon

Instructions
In a small mixing bowl, stir together salt, cayenne, celery seed, paprika, mustard, black pepper, bay leaf, allspice, ginger, nutmeg, cardamom and cinnamon until well-combined. Seasoning mix will keep indefinitely in a tightly covered container, stored at cool room temperature in a dark place.
Yield: about 3 tablespoons

Well, once again i seem to be starved. Writing about food just plain makes me hungry.
See you in the kitchen.
D






5 comments:

Patricia Scarpin said...

I'm a huge fan of fish and would be smiling from ear to ear if I had this for dinner, Don!

caboodle said...

Nice quick recpie that looks like it's bursting with flavor. I'm going to try it - thank you!

Anonymous said...

Looked great so I gave it a shot.

The seasoning mix gave it a real nice perk! I think I used a little too much old bay (used the spoon side to pour instead of the shaker side). Capers were great... garlic... onions...

Just not too great for kissing and making love afterwards.

On to the chocolate... ;)

Don Hekkala said...

yes friend, the old bay must be treated with the greatest respect or it will take over the whole dish.
NO more than a pinch, pinch and a half maybe.
thanks for your comments,all.
ps, if your lover eats the same dish...all is equal!

Jennifer said...

It is hard to convince my family to eat fish...but this recipe (and picture) makes it a whole lot easier!
-Jen