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.
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!
ReplyDeleteI think I'll have the meatloaf...
ReplyDeleteYou forgot to take the head and tail off...
ReplyDeleteDid you eat the eyeballs, too?
ReplyDelete