Quick recipe for Lemon-Chile Red Snapper
Two notes on this one:
2- My dad came back from the store with a “red snapper-like” fish that he couldn’t remember the name of. So, um…let’s just say this recipe is for red snapper.
3- G’damn my entire house smells like fish – how do you get rid of that?
Recipe a the j.
Lightly grease a large baking dish with olive oil and place your fillets on them – I used four medium sized pieces, but the recipe is pretty basic so you should be able to work it out with whatever ya got.
Mix together: Four tablespoons of EVOO, two cloves crushed garlic, a tablespoon of white wine and the zest of one meyer lemon. I’m totally kidding, use a regular lemon. But seriously, why are those things so trendy? I’m def behind the ball on this one, but I am seeing them in every other recipe I read lately. What’s so special about them? Anyone?
But I digress. Add in a few dashes of crushed red pepper, and some salt and pepper. With a pastry brush, spread this concoction over your fillets.
Cut one green chile pepper into rings, removing most of the seeds, and place them over the fish, a few rings per piece.
Slice up what’s left of your already-zested lemon and place the slices over the fish.
Cover the fish completely with one bunch of parsley, the whole sprigs – no need to chop.
Pop it in the oven, cover with foil, and bake for 25 minutes.
Now, the parsley is actually there for taste, not garnish (this is the Alton Brown part) and it looks pretty wilted and nasty by now so get rid of it. Same deal with the lemons, although they look fine, so keep ’em for garnish if you’re into that.
That’s about it folks. Nice, easy meal for a fish with a little kick to it.
I served this with mashed potatoes (not pictured) and smothered yellow squash – a discovery that is way more intriguing than it sounds, and which I will detail later in the week. I know it will be difficult, but try to control your anticipation.