these are about the only whole fishies that have ever made their way into my house. these wooden guys grace my front porch now that i have finally taken the winter decorations to the attic. don't even say it... it's probably my fault chicago has had such a late spring. last night i took down the voo doo vintage snow skis from my mantel. sorry about that.
kurt & christina, i think you're gonna have to come over and do this with me. i'm not sure if i have the gumption yet. but you've got me thinking... i could definitely do this, sooner than later... someday...
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When you see fish fillets at the grocery store, you usually have no idea what the fish even looks like that that fillet is from, sometimes they are VERY ugly (google "monk fish", now that is a seriously ugly fish!) I urge you not the be afraid of the beautiful whole fish sitting right there in front of you! A great starting fish is the red snapper. It is mild, smallish and hard to screw up!!
When choosing a fresh fish look for the following:
1. If it is not gutted yet, please ask the fish counter guy to gut it for you, they will. Trust me, you don't want to have to do this at home!
2. Look for clear eyes, this means the fishy is fresh.
3. Ask to smell the fish, no really ASK. It should smell like the sea with a tiny fish smell.
4. If you don't know or are nervous to pick out your own, ask when it came in or for the fish monger to pick out the best one for you. Around the Mundelein area, I really prefer Sunset Foods in Libertyville. The guys that work behind the counter know their stuff, are super helpful, and their fish is the best in the area.
Ingredients:
2 medium snapper, cleaned
1 lemon, sliced into disks
1 orange, sliced into disks
few sprigs of italian parsley, thyme, and oregano
salt
pepper
Olive oil
Directions:
Lay the fish out on a cookie sheet.
With a knife, lightly score through the skin on both sides.
Coat the outer skin on both sides in olive oil, salt and pepper.
In the cavity of the fish lay out a layer of citrus and a few sprigs of each herb.
My hubby prefers to use a charcoal grill and cook indirectly but you can use your gas grill too.
Lay the fish right on the grates, cook for 4-5 minutes on the first side. during this time DO NOT TOUCH THE FISH!!!!! If you try to move the fish before the side is cooked, it will start to fall apart.
Flip over and cook another 4-5 minutes. It is done when the liquids run clear and the fish begins to flake.
Once it is on a clean plate, you can carefully peel off the skin, it should pull right off. Then run your fork or knife along the fillet and it should come off in pieces. NOTE> be careful of bones, they are very small and almost clear. I always pick through before I give to my kids!
Super yummy, healthy, and not many dirty dishes!!! We served it with grilled, whole artichokes and my raw zucchini salad - I threw that in for ya too!! Best part of this meal, everything is cooked out side! Perfect for Summer on a hot day!
Raw zucchini salad
* this is a great recipe for kids to help with!!
Ingredients:
2 zucchini
1/2 lemon, juiced
olive oil
salt pepper
maybe some red wine vinegar if you want
Directions:
With your vege peeler slice the zucchini in long ribbons, you do this by running the peeler down the length of the zucchini and add into a bowl.
Once both are peeled add the juice of 1/2 lemon, about 1/4 cup of olive oil, salt and pepper to taste. (I toss with my hands or have the kiddos help to that).
Let sit for 30 minutes, the acid in the lemon will break down the zucchini a bit and it softens.
Taste and flavor additionally to your personal taste, maybe add some vinegar if you want a little more tang. You can also sprinkle with parmesan cheese when you serve.
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thanks hot mama!! i wrote this recipe down in my little book.
i think we're having a whole fish fry on the lake soon:)
happy monday fun-day.
xoxo
