![]() We always have thyme growing in the garden, white wine (it is a necessity), olive oil, salt and pepper, so all I needed was mushrooms. ![]() We hadn’t done that in a while and the last fish recipe on the blog was this Easiest Baked Salmon with Fresh Herbs recipe that I posted in March, so I thought it was a win win!! I found this recipe from Group Recipes and thought I could make something like that work. I found some red snapper filets in the very back of the freezer…not sure how long they had been there…guess they were okay because we all ate them and everyone is fine…LOL □ (Did I really just admit that? Don’t judge me PLEASE!! I don’t need that stress too!! LOL □ This recipe was born out of shear desperation to get dinner on the table! I know that might sound a bit exagerated, but we had not been to the store in like 3 weeks and there was literally no proteins left in the freezer! My family cannot have a meal without protein (I can) and I was digging through the freezer trying to come up with something!! Ok, thank you for letting me get that off my chest (like you had a choice but hopefully you are still reading) □ Oh, and before I forget, I want to apologize for not sharing as regularly…it seems the blog took a back burner to all things wedding…Now, let’s starting talking about the recipe that I am going to share with you today, Baked Red Snapper with Mushroom Thyme Sauce. ![]() Y’all…I am not even gonna lie…this bride stress is kicking my butt!! I have tried to be calm and not let my inner worrywart get the best of me, but I am failing miserably □ I am to the point now (23 days and counting) that I just want it to happen!! I don’t like to be the one to make decisions (and I have made way to many with this wedding planning thing) and don’t like to be the center of attention (hello…I’m the bride), so I have been a mess!! I am not sure if it is showing on the outside, but I am sure feeling it on the inside □ Then enjoy a meal together that you can feel good about serving and they can feel good about eating! Let the oven do the work and just relax and enjoy your guests or family. Youll be making this a lot often, I can almost guarantee that. (Do not let boil.) Immediately pour sauce through a fine sieve into a bowl, then serve over fish.Baked Red Snapper with Mushroom Thyme Sauce sounds like a fancy dinner recipe but it is really a quick, easy and healthy meal. This recipe gives you one of the most flavorful grilled red snapper you will ever have. Cook sauce over moderately low heat, stirring constantly with a wooden spoon (it will be foamy), until it is thick enough to coat back of spoon and registers 170 to 175☏ on an instant-read thermometer, 2 to 3 minutes. Pour egg mixture into a 2-quart heavy saucepan, then whisk in reserved cooking liquid. Beat egg white with a clean whisk in a medium bowl until it just holds stiff peaks, then whisk in yolk mixture. Zest the lemon and sprinkle this over the fish. Chop the parsley and divide it between the fillets. Place a snapper fillet in the middle of each piece of tin foil. Cut 4 pieces of tin foil big enough to hold a fillet and lightly brush them with lemon oil (or olive oil). Whisk together egg yolk and lemon juice in a small bowl. Red Snapper with Chunky Tomato-Watermelon Salsa. Pre-heat the oven to 170☌/340F/Gas Mark 5. Discard solids and reserve 2/3 cup cooking liquid. Pour cooking liquid through a sieve into a bowl, pressing hard on solids. Transfer fish, skin sides up, to a platter and keep warm, loosely covered with foil. Bake, uncovered, in middle of oven until fish is just cooked through, 10 to 20 minutes, depending on thickness of fillets. Step 3Īrrange fish, skin sides up, in 1 layer on dill in pan and season with salt and pepper. Take a large piece of foil (large enough to fully wrap the fish like a present) and put it on. Simmer water, clam juice, onion, salt, peppercorns, and bay leaf in a 2- to 3-quart saucepan, uncovered, 10 minutes, then pour hot mixture over dill in pan. Line an oven tray (cookie sheet) with parchment paper. Spread 1 1/2 bunches of dill evenly in baking pan, reserving remainder for garnish.
0 Comments
Leave a Reply. |