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Belizean-Style
Red Snapper
I started going to Belize to fish back in the early
80's. One of my favorite
things to do there is catch
some reef snapper and do
a shore lunch. We make a
fire from coconut husks and
when the coals get right, it's
showtime! First, put a filet
on a piece of aluminum foil. On top, add slices of lime, orange, sliced sweet onion, and sliced tomatoes. Top with a
local seasonings and butter. Close the foil over the filet and
place on the coals. Twenty minutes later, you’ll be eating
like kings.
A friend gave
me a nice snap4 4-ounce snapper fillets
per filet and I de2 limes, sliced
cided to bake it,
2 navel oranges, sliced
as I'm not on a
1 Vidalia onion, sliced
beach in Belize.
2 small Creole tomatoes, sliced
It came out
4 pats of butter
great!
Sazon Tropical Seasoning or your
favorite Creole seasoning
Ingredients:
Method:
Spray a 9"x13" glass baking dish with Pam. Preheat oven to 350 degrees. Add the 4 filets, about
1/4 inch apart. Sprinkle seasoning on the filets. Top
with lime, orange, Vidalia onion, and tomato slices.
Add more seasoning and finally, a pat of butter on
top of each fillet. Bake, uncovered, in a 350 degree
oven for 30 minutes.
Bass
Florentine
Struck out this past Turkey
seasin; thank goodness we have several well-stocked ponds on our deer
lease. With deadline time coming up fast, I gave up the bird and
went fishing! A few hours
later I had dinner in the ice
chest. To me there is noth3 tablespoons olive oil
ing better than eating fish
1 medium sweet onion, medium diced
caught and then cooked
1 roasted red bell pepper, medium diced
1 roasted orange bell pepper, medium diced
within several hours. Can
½ cup white wine (drinkable quality)
you say fresh? Helpful
Ingredients:
Juice of ½ lemon
cloves garlic, minced
tablespoons capers
pound crawfish tails
Creole seasoning, to taste
6 6-ounce white fish filets
1 stick butter (1/2 cup)
3 tablespoons Blackening seasoning
Chopped basil (about ¼ cup) for garnish
2
3
1
Method:
Heat olive oil over medium
heat in a large sauté pan. Add onion
and caramelize (about 15 minutes).
Deglaze with ¼ cup of the white
wine. Add roasted bell peppers,
garlic and continue to sauté for another 15 minutes.
Next add the capers, remaining
white wine, lemon juice and crawfish
tails to this mixture. Add your Creole
seasoning (or just salt and pepper).
Lower heat, stir and cover. The
longer you cook this the tougher the
crawfish tails become. Twenty (20)
minutes over very low heat is perfect.
Melt 1 stick of butter and add 3 tablespoons of your favorite Creole or
blackening seasoning. Mix with a
whisk. Pour into a shallow bowl.
Dredge fish filets through
Hint: Many large grocery stores
have salad bars that have
roasted red bell peppers.
Also, there are several varieties
of roasted bell peppers in jars.
I find it easier to use these
when I am short of time.
the butter mixture. Place fish in a hot
cast iron skillet. Blacken for 2 minutes. Add 1 teaspoon of the butter
mixture to the top of the fish filet.
Now flip it and cook for 1 minute.
Do three (3) filets at a time and do
not crowd the skillet. Use the same
skillet for the next 3 filets. Hold
warm in a 225-degree oven or plate
right away.
To Serve:
Place 1 fish filet on a plate. Cover
with generous helping of the crawfish tail mixture and garnish with
freshly chopped basil. Add some
steamed veggies that are in season.
Serve with a nice white or rose wine.