![]() TIP: To see if a whole fish is "done", check the neck: the flesh should come away easily from the bones. Allow to rest for 5 minutes before serving. The potatoes should be crispy-brown and cooked through. ![]() ROAST FISH until the skin is crisp and the flesh is just cooked through, about 20 minutes. Place fish on grill and cook, turning once, until the. Drizzle with oil and season to taste with salt and pepper. Brush fish with olive oil mixture and season with salt and pepper. It looks nice if you reassemble the fillets in their original positions, though you don't have to. Next, take the meatier half of the top fillet, and transfer it to the clean plate, followed by the belly half. 2 whole red snapper, scaled and cleaned (approximately 1 lb. Scatter bay leaves and the remaining lemon slices, garlic, rosemary, thyme, and sage over the fish and potatoes. This healthy grilled red snapper recipe is very basic: all you need is a great piece of fish and a few spices. Now carefully lift the bottom fillet, and transfer it, in one piece, to a clean plate. Gently turn fish over using two spatulas and cook. Season fish cavities with salt and pepper to taste, then fill with the tomatoes, half the lemon slices, and a little each of the garlic, rosemary, thyme and sage leaves. Grill, covered, until side of fish facing charcoal is browned and crisp, 6 to 7 minutes. LIGHTLY SCORE the skin of the fish don't cut too deep into the flesh.ĪRRANGE FISH and potatoes over two large baking trays. ingredients 3 garlic, minced 2 tablespoons choped fresh rosemary or 1 1/2 dried rosemary 2 cup fresh basil leaf, chopped 2 tablespoons olive oil 1. 3 medium tomatoes, cored and sliced into rounds ![]()
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