Crisptity-Crunchy-Yum on the outside.
Flaky, tender, meaty on the inside.
It is Saturday morning, and what can I say? I need my weekend time more than ever right now. Work has been picking up lately which is great, but the weekend has got to be spent away from the computer! As a result, I am going to get straight to it...
This is the kind of thing that got me into seafood in the first place. This is a great light late-summer meal that will still leave you feeling satisfied. Paired with crisp asparagus and a rich rice pilaf, this rustic-style red snapper is an easy four-star meal for a weeknight dinner. Did I say easy?
This rich rice pilaf is another dish we picked up on at the couples' cooking class Zach took me to a couple months ago. It is nice because once you set up all the ingredients, you don't have to worry about it. You just transfer the pot to the oven to finish cooking, and it turns out beautifully and flavorful.
Rustic-Style Red Snapper
(makes 4 filets)
4 red snapper filets
panko bread crumbs (about 1/2 cup)
1/8 c oil
salt and fresh ground pepper
Preheat oven to 400 degrees F
Season fish filets with salt and pepper
Whisk the egg and add a little salt and pepper
Brush the egg over the top side of each filet.
Spread out the bread crumbs in a shallow dish.
Press the side of the fish filet that has been brushed with egg into the bread crumbs.
Place a large skillet over high heat, and add oil (swirl around to coat the pan)
Once the oil is piping hot, place the fish (bred-side down) into the skillet and do not move. - Make sure each filet has its own space; do not crowd.
After about 1 minute, move the skillet into the pre-heated oven and bake for about 10 minutes (10 minutes per inch of thickness of the filets).
Serve the fish bred-side up, and garnish fish with lemon slices.
Chef Eric's Rice Pilaf
(recipe from Chef Eric's Culinary Classroom - makes 4 to 6 servings)
2 tbsp minced shallot
2 cloves minced garlic
1 tbsp butter or oil
1 C long grain white rice
1 3/4 hot stock (I used chicken stock)
1 bay leaf
1 thyme sprig
salt and pepper to taste
Preheat oven to 350 degrees F
In a heavy pot, heat butter and sweat the shallots and garlic (about 5 min on med-low heat)
Add the rice to the pot and stir until rice is coated with butter/garlic/shallot
Add the hot stock, and bring to a boil.
Cover the pot and transfer to the oven for 16-18 minutes or until rice in tender and liquid is absorbed.