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whole red snapper
The more I cook on my egg, the more I'm asked to cook...[p]Latest is a whole red snapper.[p]Anyone with experience with eggin' whole fish, let me know what you've learned.[p]thanks,[p]eddy-turn
Here's one from Max's babe that is pretty good.
Roasted Red Snapper with Rosemary
4 Tbs olive oil
1 whole (3-pound) red snapper, cleaned, scaled
Salt and freshly ground black pepper
1 lemon, halved
1/2 small onion, chopped
1/2 small fennel bulb, chopped
2 sprigs fresh rosemary
1 Tbs chopped fennel fronds
1 tsp chopped fresh rosemary leaves
1 small garlic clove, minced
1 Preheat the oven to 400 degrees F.
2 Line a heavy large baking sheet with foil.
3 Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil.
4 Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity.
Fill the cavity with the onion, fennel and rosemary sprigs.
5 Bake until the fish is just cooked through at the bone, about 40 minutes.[p]Sauce
1 Meanwhile, squeeze the remaining lemon 1/2 into a small bowl.
2 Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of
oil. Season the lemon sauce, to taste, with salt and pepper.[p]Serving
1 Using a sharp knife, separate the 2 fillets from the backbone.
2 Using a metal spatula, transfer the top fillets to a plate.
3 Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily),
and discard. Using the spatula, transfer the remaining fillets to plates.
4 Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve.[p]Servings: 4
Cooking time: 40 minutes
Author: Recipe courtesy Giada De Laurentiis
bobbyb,[p]I'd like to do it without the foil. Whatya think?[p]thanks for responding,[p]eddy-turn
If you use a clean, oiled grate, just put it directly on the grate. That's what I do with most fish. Now that I have a LR fish spatula, life is good.
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