Last year, I was invited to participate in the Taste of Georgetown’s Iron Chef Competition with Yelp. I was paired up with a local chef to create a meal using our secret ingredient, red snapper. While we did not win, I was proud of myself for creating a delicious entree and was excited about the possibility of using red snapper in my recipes down the road.
Fast forward a year later. It was a long summer afternoon and for the first time ever, Rob and I had not committed ourselves to anything. It was time to resurrect my red snapper dreams…and this time I was not going to get some high falootin’ filet at Whole Foods, I was going to do a whole fish bake, Laura Ingalls Wilder style.
I headed out to Grand Mart, a local Asian grocery paradise and found exactly what I was looking for…and for a steal I might add! The eyes were not exactly the clearest, but it was about 9:00 pm (I get most of my weird ideas in the night time) and I didn’t really have any other options. Plus it was already gutted so that was already a plus. I put it in a plastic bag and off we went!
The recipe was amazingly simple: I stuffed the insides with fresh rosemary and lemons and seasoned the outside with a variety of spices, slammed it in an oven and fifteen minutes later I was rewarded with white flaky, buttery fish perfection.
Doesn’t this look so freaking rustic? I mean, not to toot my own horn or anything but it is totally Kinfolk worthy. That being said, I neglected one big step in preparing fish. Apparently… you have to scale it first.
As a child, I prided myself in being able to gut and scale a whole fish in less than 15 minutes (I was definitely a card carrying member of Club Swanson) but as an adult I have gotten used to the conveniences of frozen, skinless, and deboned fish from Giant. It was a sad day indeed.
The fish was still pretty awesome (scales aside) and the meat was moist and flaky but you bet your bottom dollar that I will be recreating this recipe soon, fish scaler in hand.