Grilled Red Snapper

 Yesterday as I was traveling from Pawleys Island on my way home I stopped at my favorite place to buy seafood.   I immediately noticed the pink fish on display  in the case and knew I was in for a treat!  There was a young man in front of me making his seafood purchases also.   He was filled with a  culinary quest and immediately seized the opportunity to increase in his endeavor to learn something new.   Needless to say,  he hit the JACKPOT!  He inquired about the preparation in cooking the pretty "pink" fish.  I gave him a quick lesson but I felt the need to ensure he would not forget how to prepare this fish.  After all,  I am the "Queen of Cuisine", especially Seafood.   So, I gave him my card and screenshot my Blog Page for him.  I also told him I would feature the grilled preparation and recipe for this fish.  I know both he and his wife will enjoy this scrumptious meal.  So with all that being said, here goes LadyMarisha's Recipe for...

                                         GRILLED SNAPPER

CLEAN, SCALE AND  REMOVE GUTS .  RINSE WELL.

ALUMINUM FOIL.    THICK/STURDY ONLY

INGREDIENTS 

2 tsp SALT (SMOKED IF AVAILABLE)

1 tsp WHITE PEPPER IF POSSIBLE.  IF NOT BLACK PEPPER WILL WORK

2 tsp THYME

1 tsp DILL

LEMON

1/2 stick BUTTER

1/2 tsp GARLIC 

1 tsp HUNGARIAN PAPRIKA. ( SMOKED ONE IF AVAILABLE)

1-2 tsp EVOO...( EXTRA VIRGIN OLIVE OIL)

Charcoal,  fluid and Grill

STEP ONE...Light  the grill.  Build a pyramid of the brickets and apply lighter fluid.  Light the brackets.  Let them burn for about 7-10 minutes.   Then flatten them out with enough brickets for the length for the size of the fish.

STEP TWO...Tear off MORE than enough aluminum foil to wrap the fish .   Apply small amount of  EVOO on the foil to prevent fish from sticking.

STEP THREE...BUTTERFLY THE FISH.   This simply means to finish the cut where the fish was gutted.  From Belly to the Tail and up to the head.  Use a very thin knife for this because you are going to cut almost like you are fileting it but you will stop at top of the fish.  Stop where the Top Fin is present.   You should be able to open the fish up like a BUTTERFLY!  VOILA'!!!

STEP FOUR... Mix Salt, Pepper, Garlic, Dill, Thyme and Paprika together in a small bowl.

STEP FIVE...Cut Lemon in half.  Squeeze 1/2 over both insides of fish.  Cut the other half into wedges and save for later.

STEP SIX...APPLY/SHAKE  the above mixture on the inside of the fish.   Save some for the outer skin sides.

STEP SEVEN...Cut BUTTER  not margarine into six 1 inch pats (squares).  Place them on the open side of the fish closest to you.

STEP EIGHT...CLOSE THE FISH AND WRAP IT IN THE ALUMINUM FOIL.    WHEN WRAPPING IN FOIL ALWAYS USE A FOLDING METHOD.   THAT IS FOLD THE LENGTH AND THEN THE TWO SIDES.  FOLDS SHOULD BE ON THE TOP.  THIS PREVENTS SCRUMPTIOUS JUICES FROM COMING OUT.

STEP NINE...COOK ON EACH SIDE FOR 8 MINUTES ONLY!!  THIS IS A TOTAL OF 16 MINUTES.  REMOVE FROM THE GRILL AND LET IT SIT WRAPPED  FOR 3 MINUTE'S. 

STEP TEN...OPEN FOIL, SMELL THE WONDERFUL MEAL YOU HAVE CREATED, SERVE AND ENJOY!

BON APPÉTIT!!!

If you prepared this  Recipe don't forget to leave a comment.   I appreciate your comments. 

Let's Gather Around The Table for Eggplant Parmigiano

 I have taken time off to collect, gather and put into form many new ideas and recipes.

I have joined others who have been  gardening, canning, cooking and creating things for years.  It has been a very enlightening experience and I am  now ready to share some of what I have learned.  I  hope you are ready because this is going to be a culinary experience  indeed!  

I will  start with a very simple recipe that I  promised one of my garden seed exchange friends two days ago.  She posted pictures of her recent garden haul that included Eggplant and was desiring a recipe.  I asked if she had any of the following plants in her garden:  Onions, Orange or Yellow Bell Peppers, Parsley, Garlic,  Tomatoes, Thyme, Basil .   These plants are all ingredients for Eggplant  Parmigiano.  The addition not grown in the garden is Cheese, Panko, Eggs, Salt, Pepper, milk and EVOO (Extra Virginia Olive Oil).   Now I prefer to use Mozzarella, Parmesan Reggiano andHu some Pecorino Romano for my cheese combo.  Never use pre-grated cheese also opt for the ones you must grate and/or slice.  The flavor is sooo much better.  Please read instructions first.   Having said all of this let's get to the cooking.

****RECIPE****

Wash all vegetables and set aside

***CREATE MARINARA SAUCE***

2 Cans or 56 ounces of CRUSHED Tomatoes

2 cans or 12 ounces of Tomato Paste

2 tablespoons of chopped Basil

2 tablespoons of chopped Parsley

3 minced Garlic Cloves

1/2 cup Pecorino  Romano  Cheese (Grated)

1 tablespoon EVOO ( Extra Virginia Olive Oil)

3 1/2 cups of water

In a medium saucepan on low heat add the EVOO, Garlic, Basil and Parsley. 

 When the garlic turns golden brown.  DO NOT BURN THE GARLIC, please. Add other

 ingredients except Pecorino cheese.

 Stir often Cook on low.

Add Pecorino  Romano Cheese AFTER 30 MINUTES.  Continue stirring. Cook for another

 30 minutes.  Turn stove off.

***Now for the Eggplant!***

Assemble 3 bowls***1 for Flour---------1 for Eggs *WHISKED*--------1 for Panko***

3 Cups All Purpose  Flour

6 Eggs

2 Cups Panko

2 Cups Italian Bread Crumbs

BAKING DISH WITH MARINARA SAUCE

6 Eggplants 

If Eggplant is fresh picked and young do not peel.  If store bought and large, peel it!

Slice in equal sizes of 1/4 inch rounds

Soak in 1/2 cup of milk

Heat 2 Cups of Canola Oil in a non-stick frying pan 

***QUICKLY***

Dip 1 Eggplant round at a time into FLOUR--EGGS--PANKO/BREAD CRUMB 

 and Hot oiled Frying Pan until lightly browned.

Quick.  Quick.  Quick

Then place them on a paper towel to drain grease off.

Make sure all pieces of Eggplant are fried brown on both sides. 

Heat oven at 350 degrees

***NOW COMES THE LAYERING***

***Use only about 4-5 cups of Marinara Sauce*** 

Place Eggplant into the Baking dish with the Marinara Sauce about 1-2 inches.

Shred or slice Mozzarella Cheese over them.

Grate Parmesan Reggiano over the Eggplant.  Cover with Marinara Sauce.

Repeat until all Eggplant is used.

Make sure you end this with Marinara Sauce  and shredded sliced Mozarella. 

Bake uncovered at 350 degrees until cheese is melted, bubbling and lightly browned.

Add some Basil leaves on top of bubbling cheese.

Voile' 

Let cool slightly.  Now slice and eat!

Bon Appétit!