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Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes. |
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I like your recipes A1 and congragulations , you give these people something
to live for, everytime you post, makes everybody awake;-) haha jl "A1 WBarfieldsr" > schreef in bericht .. . > > Baked Red Snapper with Garlic > > 1 (2-3 lb.) whole red snapper, cleaned > 1 shallot, minced > salt and pepper to taste > 4 Tbls. fresh lemon juice > 2 tsp. lemon pulp, finely chopped > 1 tsp. lemon zest, freshly grated > 1 Tbls. bottled capers, drained and minced > 2 Tbls. fresh parsley leaves, minced > 1 Tbls. garlic, minced > 3/4 tsp. seafood seasoning > 4 Tbls. chilled unsalted butter, cut into pieces > 6 fresh thyme sprigs > 6 thin lemon slices > Enough butter to coat inside the foil. > > In a small skillet heat 2 Tbls. butter over moderate heat until it begins > to brown and stir in shallot. > Cook shallot until softened but not browned, about 2 minutes. > Remove skillet from heat and stir in 2 Tbls. lemon juice. > In a small bowl stir together parsley, capers, lemon pulp, and zest. > Brush fish with butter mixture and sprinkle with salt, pepper, and parsley > mixture. > Place 24x18-inch piece of foil on heavy large baking sheet. > Butter foil and place the fish in the center. > Season cavity of fish with garlic, 2 Tbls. lemon juice and seafood > seasoning. > Dot cavity with butter. > Arrange thyme sprigs inside cavity. > Top with lemon slices. > Fold edges of foil over fish; seal. > Preheat oven to 350°F. > Bake fish until cooked through, about 45 minutes. > Transfer fish to platter. > Open foil. > Servings: 4 > > > -- > William Barfieldsr > |
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