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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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![]() 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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