One Fish
When I was five, I got a bone caught in my throat from eating fried flounder. What followed was two hours of me crying, wailing and flailing about like a malfunctioning wacky, waving, inflatable tube man. Spoiler alert: I lived. Ever since, I’ve enjoyed bone fish with a careful trepidation. Don’t talk to me while I’m eating. I need to be focused. I need a chill environment. My hair is usually tied up. I’m probably wearing a bib of some sort. I might even stretch or do some light calisthenics before I sit down.
Here’s your mission, should you choose to accept it. Go to the nearest wharf or fishmonger/fishwife, and locate the red snapper.
-Take a look at the eyes and confirm that they are clear.
-Check the gills, and ensure they are moist and brightly colored.
-Make sure the skin and scales are shiny-don’t buy fish with lesions or cuts.
Once you’ve chosen your dinner, have them clean and filet the fish. You can keep the bones in (if you’re feeling adventurous) or have them removed if you’re a scaredy pants baby. Once they hand you the bag with your fish, gently rub it and whisper, “You’re going to be so delicious-you don’t even know!” Try not to be too weird about it though.
Tip: lightly season the fish. Part of the fun is the salty, fresh ocean taste. The herbs and lemon should complement the fish, not overpower it.
Red Snapper with Fresh Herbs and Lemon
4 Red Snapper Fish
1 Lemon
1 Handful of fresh thyme and rosemary each
2 tablespoons of French seafood seasoning
2 tablespoons of Fisherman’s Spectacular Mix
A few clicks from the kosher salt and peppercorn grinder
EVOO
1. Place fish on non-stick baking sheet.
2. Make 5-6 horizontal slits on each fish.
3. Sprinkle seasoning on fish, and inside cavity.
4. Stuff cavity with fresh herbs and sliced lemon.
5. Lightly drizzle fish with EVOO.
6. Bake fish for 35 minutes at 375 degrees, turning baking sheet after about 20 minutes.
7. Broil fish for 1-2 minutes.
