Wednesday, August 3, 2011

He went fishing. So it's Crispy Vermilion Snapper for dinner tonight!

This weekend my Hunny went fishing. He is an avid Fisherman, but in South Florida that usually means alot of Kingfish. Not for nothin, I'm sick of Kingfish! So this time he went looking for something new. There apparently is a moratorium on Vermilion Snapper (pink mini snapper), You can only catch and keep 2 per person. We got lucky! He caught 2 and we had 2 Snapper for dinner! Yum. When fish is caught and cooked immediately and not frozen, it is at it's best! We love a light flaky fish, with a bold flavor coating. Yum!
I made Lemon Rice and a Broccoli Slaw to go alongside..and it was a fantastic Summer dinner!

Crispy Vermilion Snapper
2 Snapper fillets
2 Lemons
2 tbsp Garlic
2 tbsp Complete seasoning
1 tsp Red Pepper Flakes
Salt and Pepper

1 cup Seasoned Bread Crumbs
1 tbsp Parsely
Salt & Pepper

Marinate fillets in juice of 2 Lemons, Garlic, Complete Seasoning and Salt & Pepper.
Marinate for min 2 hours (preferably overnite)

When ready to cook fish:

Combine Bread Crumbs, Parsley, Salt and Pepper in a Plastic Bag (zip bag)

Add fish to bag
Shake to coat.
If Baking Fish: Preheat Oven to 400°.

                        Pour 2 tbsp Vegetable oil at bottom of Baking Dish.
                        Place Fish in Pan
                        Bake fish for 15 mins, turn Bake for 15 mins longer.
                        Fish is done when it gives resistance when touched in middle.

If Frying Fish: Preheat Peanut/Vegetable Oil to 350°
                       Place coated fish into Oil and fry until Golden brown on both sides.
                       (Approx 3-4 mins on each side)
                       Drain on paper towel 30 seconds. Serve.
Lemon Rice:
Prepare Rice per Directions on Rice.
Add 2 tbsp Butter, 2 tbsp Lemon juice & 1 tsp Lemon zest
Salt & Pepper to taste.