This red snapper filet dish wasn’t only pleasing to the eye but delicious. I rounded up the menu with some tomato on vines and added some microgreens for garnish. I also had lobster and wanted to add some to the dish. I had picked up a lovely pumpkin at the market that I was dying to use. The menu included pumpkin rice, which I’ve not had in a while. I could have gone to my regular fish market ($6.99 per pound of the whole snapper), but they were out of the large red snappers, and I needed a nice large piece to make this special dish. I stepped into my local Whole Foods and gasped at the sticker tags of $24.99 for a pound. So over the weekend, I decided that I’m going to try to prepare red snapper fillet. I hope they never need to use the emergency piece of starch, but they’ll know exactly what to do if they are met with this unfortunate circumstance. I’ve already passed on that valuable lesson to my whole fish-eating children. I’d encountered a few bones in my lifetime, but nothing that a good piece of starch couldn’t handle. I remembered my mom would tell us if we encountered a bone in the throat, chase it away with a generous piece of provision, like dasheen, plantain, or better yet, dumplings. Our parents were brave back then, allowing us to fight our own battles of the bones. My husband certainly prefers filleted fish since he thinks that the bones are way too dangerous and time-consuming, especially for kids. He mulls over our eight-year old’s plate, ensuring that no bones escape his sight. Since then, I’ve prepared most of my fish filleted and deboned, except for medium to small “Caribbean fish” My goal is to create a more authentic Caribbean experience.Īlthough my husband has joined me on the whole snapper-whole fish bandwagon, he’s often very cautious whenever I prepare cooliw or snapper. I was introduced to filleted fish when I moved to Canada. And yes, the head was the most coveted part. Folks would buy the entire fish and maximize every bit of it. Growing up, when the fishermen in my village would bring in the day’s catch, no one in the group promoted a fillet version of snapper. As a typical Dominican, I like to cook the whole snapper, including the tail and head-where all the yummy stuff lives. I’ve often enjoyed it at restaurants or events however, I haven’t made it myself. True confession: I love snapper, but I’ve never prepared snapper fillet. “Reprinted from Bobby Flay’s Bar Americain Cookbook by Bobby Flay, with Stephanie Banyas and Sally Jackson Copyright © 2011.Delicious red snapper fillet recipe Jump to Recipe Place the tortillas on a flat surface, fill the center of each with some of the fish, slaw, salsa, and cilantro leaves. Grill the tortillas for about 5 seconds per side, until slightly charred. Let cool slightly and then flake into large pieces using a fork.Ĥ. Transfer to a plate and immediately drizzle with the 1⁄4 cup reserved citrus vinaigrette. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Brush both sides of the fish with oil and season with salt and pepper. To cook the fish, preheat the grill to high or heat a grill pan over high heat. The slaw can be made 1 hour in advance and stored covered in the refrigerator.ģ. Season the red snapper place the snapper filets in a baking dish or on a rimmed baking sheet, and rub on both sides with the olive oil, lemon juice, garlic, salt, and pepper. Combine the napa and red cabbages and carrot in a large bowl, add the remaining vinaigrette, and toss to coat. Reserve 1⁄4 cup of the citrus vinaigrette for the fish.Ģ. With the motor running, add the oil and blend until emulsified. To make the cabbage slaw, put the lemon juice, orange juice, mustard, honey, and basil in a blender and blend until smooth.
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