![]() ![]() Everyone ooo’s and ahh’s over it, as they take in the strong scent of fresh herbs and citrus. This fish looks so impressive when you set it down in the middle of the dining table. Thankfully you can’t see directly inside where I attempted to carefully pull out little bites in between photos… The skin still gets crispy on the outside and the flesh inside is moist and flavorful so much so that I couldn’t stop eating it right off of this platter. ![]() When you don’t have to worry about skin sticking to the pan or the flesh breaking apart when you turn it, sticking a whole fish in the oven and letting it slowly roast away will put you at ease. To make the spice mix, combine the cumin, coriander, salt, pepper and sumac in a small bowl. Fill the slits and coat the gut cavity of each fish with the minced garlic. Upon my first attempt, I quickly learned roasting a whole fish is much easier than cooking filets, so I was hooked. With a large knife, make two slits on each side of the fish. ![]() I used to be very intimidated by the idea of cooking a fish whole. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Sprinkle the fish with Parmesan cheese and drizzle with red peppers place under the. Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Doesn’t it just scream Florida to you with all those lemon and orange slices? Bake in a 350 F oven for 12 minutes, then baste fish with pan juices. Since I am missing the sunshine state rather fervently at this particular moment, I have to share this red snapper recipe with you. I’ll overwhelm you with details and photos tomorrow, but my oh my did I feel spoiled this weekend! I am missing the warm weather, sunshine (even though it only graced us for a day), and especially the magical setting. Fish head might not be so pleasing to others as it is to you after all.I just got back from Food Blog Forum in Orlando and let me tell you, arriving at 1am in 10 degree weather was a shock I was not prepared for. So stick to what you like and what whoever you are cooking for likes. I must say you do miss out on the ” Cameroonian experience”. In a large skillet, add 1 tablespoon of extra virgin olive oil and place it over medium-high heat. If you are a little uncomfortable working with whole fish you can definitely use snapper fillets. Just what I am on the lookout for this beautiful day. Look who I found at my local whole foods! Wild caught red snapper. Right next are bars serving popular Cameroonian brews to go with your meal. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity of the fish. Brush grapeseed oil all over the inside and outside of the fish, and sprinkle with Cajun seasoning on all sides. Clean red snapper inside and out under cold running water. Miondo is made from fermented yucca root. Preheat the oven to 450 degrees F (230 degrees C). Served with some roasted plantains or miondo and a fresh pepper sauce on the side. Take a look around., pick one and it will be seasoned to perfection and roasted for you. To save on time, roast your fish and veggies all on one pan in the oven for a quick and satisfying meal. If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). This grilled snapper recipe is a great healthy meal that comes together in under 30 minutes. Flip them over and do the same on the other side. Rub the side with the skin with Extra-Virgin Olive Oil (2 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste) and Fresh Parsley (1 Tbsp). Sellers purchase the fish from the tiny boats coming ashore with fresh catch of the day. Stuff and cook the snapper: Preheat the oven to 325 degrees F. Preheat the oven to 360 degrees F (180 degrees C). Rub the fish with salt, pepper and all-purpose seasoning. Oven baked whole red snapper! Poisson Braisse! You can’t visit the south west region of Cameroon without making a stop in Limbe for some roasted fish. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits.
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