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1993-01-04
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Newsgroups: rec.food.recipes
Distribution: world
From: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Date: Thu, 27 Feb 1992 00:03:09 GMT
Subject: FISH: Oven-roasted Snapper with Vegetables
Reply-To: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Summary: orig. subject: OVEN-ROASTED RED SNAPPER
Archive-Name: recipes/fish/snapper+vegetables
Keywords: recipe fish snapper vegetables
Followup-To: rec.food.cooking
Organization: Columbia University
Approved: aem@mthvax.cs.miami.edu
The following appears on the cover of this month's Food & Wine issue
on Spanish cooking (2/92), and is attributed to the grandmother of a
Santiago housewife, Maria del Cannen Perez.
The original was made with sea bream, or Besugo, which is
"the choice fish of Galicia." This is a classic Galician dish.
OVEN-ROASTED SNAPPER WITH VEGETABLES
==================================== 6 servings
Note: I used a 2-lb. snapper, without changing the rest of the
ingredients, and this sufficed to feed two greedy adult fish-lovers.
One 4-lb. red snapper (cleaned and scaled)
Sea salt or kosher salt
1 lemon, sliced crosswise in 1/4 inch slices
1/2 cup plus 2 Tbsps olive oil
2 medium onions, coarsely chopped
2 lbs. small new potatoes, peeled and
sliced 1/4 inch thick
1 large red bell pepper, sliced in
1/4-inch strips
1 large green pepper, sliced in 1/4-inch
strips
1 medium tomato, sliced crosswise
1/2-inch thick
1 teaspoon saffron threads, crumbled
and dissolved in:
3/4 cup dry white wine
2 Tbsps dry bread crumbs
*********
1. Rinse the fish inside and out and pat dry with paper towels. With a sharp
knife, make 3 deep vertical slashes, almost to the bone, on both sides of the
fish. Sprinkle a little salt over each lemon slice and press a slice into
each of the slashes. Tuck the remaining lemon slices into the belly cavity.
2. in a large skillet, heat 2 Tbsps. of the olive oil over moderately
low heat. Add the onions and cook, stirring occasionally, until
softened, about 12 minutes. Using a slotted spoon, remove the onions
from the oil and spread them on a roasting pan large enough to hold the
fish (I used a standard elongated stainless steel fish poacher, which
was ideal because it has one of those racks with handles for removing
the fish whole from the pan without damage.)
3. Preheat the oven to 400 degrees. Add 1/4 cup of the remaining oil to
the skillet and heat over moderately high heat. Add the potatoes and fry,
turning once or twice, until golden brown, about 15 minutes. Drain the
potatoes on paper towels, then scatter them in the baking dish. Add the
red and green pepper strips to the skillet and cook, stirring occasionally,
until softened, about 5 minutes. Set the fish on top of the potatoes and
distribute the softened pepper strips and tomato slices around it.
4. In a small bowl, whisk the remaining 1/4 cup of oil with the
saffron and white wine until blended. Pour over the fish and
vegetables and sprinkle the bread crumbs and 1 tsp salt on top.
5. Bake for 35 to 40 minutes, until the fish is firm and cooked through.
Remove from the oven, cover, and set aside for 5 to 10 minutes before serving.
Nadine