He even typed it up for me and took the picture (see below) of our dinner tonight. So a special thanks to John for the recipe this week. I usually have some on hand in my fridge. I am a huge fan of fresh parsley and don’t even have dried in my kitchen. Use parsley as a garnish for nearly anything, or try adding to your fresh salads. Whenever I have a bottle of unfinished white wine, I always store it in my cupboard for cooking.Īlthough this fish recipe does not include parsley, this delicious herb is great on an assortment of baked fish. It is great with fried white fish, pilafs, sauces or anything that needs a pick me up. You can throw white wine in so many dishes to add that delicious flavour. – You can substitute the red snapper for any white fish, but we would suggest trying the snapper first! – Fry the fish on medium high, without adjusting the heat John and I had it tonight with steamed broccoli and a mushroom barley rizzotto. Try serving with a rice or barley pilaf and roasted asparagus. This simple and easy dish consists of a very lightly breaded red snapper, fried and topped with a white wine butter drizzle. The other day he came up with the most delicious way to cook red snapper,a recipe I would like to share with you today. Being the innovative chef that he is, this has pushed John to do a little experimenting as of late. Accustomed to cooking salmon, white fish is a little more unfamilliar to John and I. The majority of the fish is either ling cod or red snapper. However, this year the salmon fishing was poor and the focus became more on bottom feeders (generally white flaky fish.) In our freezer, we have a few halibut steaks, which we are saving for special occaisions. In the past, John and his dad usually manage to catch a boatload of salmon. Fresh fish every week … I am a lucky girl indeed. Sitting out there freezing and drenched for hours on end, John and his dad always manage to bring in a beutiful haul of fish, a haul which is currently occupying the vast majority of our deep freeze. One of my wonderful boyfriend’s hobbies happens to be going out into the Pacific ocean in very unfortunate conditions in which most modern men would parish. However, over time, I have grown to enjoy fish. I would usually only eat pan fried trout or pike that my dad filleted and fried fresh (because this was the best fish could be), or those terrible Captain Something fish sticks that my Nana would serve on Christmas eve as the meat alternative (because they didn’t taste like fish!) As a child I was never a big fan of fish.
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