Tuesday, July 28, 2009

Grilled Snapper

Richard and I decided to try grilling red snapper and found a nice recipe in Mark Bittman's How to Cook Everything cookbook.
Mix together and marinate fish for about 30 minutes in a bowl with the following: juice of a lemon, 1/4 cup white wine, 2 tablespoons olive oil, salt & fresh ground pepper.


Fire should be medium-hot. Brush on additional marinade and sprinkle rosemary on fish as it cooks. Grill roughly 5 minutes per side. Check for doneness by peering along the central bone with a thin bladed knife. Fish should be white and flaky.


I served it with roasted potato wedges and freshly steamed peas and beans from the garden.

4 comments:

goldenbird said...

Hi Ronna! Thanks for visiting my blog. I've had fun this morning looking at your's. Love the kittens, the brightly colored baskets and the red-tail hawk. Your ATC zine looks really good-- I will come back and look at it some more (I'm at work now and have to actually do some stuff :-) I love ATCs, just started making and trading them with new friends I met through blogging. Great to meet you!

Addison Dewitt said...

I think I'll have the meatloaf...

Jack D'Mestiere said...

You forgot to take the head and tail off...

Newsman said...

Did you eat the eyeballs, too?

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