Whole Roasted Red Snapper

Whole Roasted Red Snapper

1 whole red snapper, gutted and fins removed
olive oil to brush on fish
1 medium yellow onion sliced thin
1 teaspoon garlic powder
1 teaspoon ground thyme
1 teaspoon fine pink salt
1 teaspoon smoked paprika
1/2 teaspoon white pepper
2 lemons cut into slices
fresh bunch of dill
fresh bunch of mint

Wash snapper and pat dry. Brush fish with olive oil on both sides.
Cut criss cross sections into meat of fish on both sides.
Cut just down to the bone but not into the bone.

Here's an example of how I cut the fish.
My cuts are made in the direction of the tail on an angle.
When eating the fish use back of fork tines and
tease meat off the bone from sections previously cut.

Prepare a large sheet pan covering it with aluminum foil.
Preheat oven to 400 F.
Slice onion and sprinkle over the aluminum foil
covering the portion the fish will sit upon.
Sprinkle interior and both sides of fish with the
garlic powder, thyme, salt, paprika, and pepper.
Stuff interior of fish with fresh mint and dill.
Add lemon slices to fish cavity.
place any remaining lemon slices on the onions.
Place fish on bed of onions and lemons.
Bake in preheated oven for 30 minutes.
Place on serving platter and eat directly from the fish.
An experienced chef/waiter could remove the meat,
but, hey, we just eat it the easy for the two of us.
Fish cooked this way is so delicious.
Gary kept saying the fish tasted so good. A keeper,
both my husband and the fish recipe.

Fresh Corn Casserole/Pudding

Fresh Corn Casserole/Pudding

4 ears of fresh corn

1/2 cup butter, melted and cooled
2 eggs beaten slightly

1 cup sour cream
4 ounces melting cheese grated
1/2 cup yellow cornmeal
1/2 cup 1:1 gluten free flour
1 small 4 ounce can green chiles

1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 350 F. Grease a 7 x 11 inch baking dish.
Remove corn from cob and add half to butter and eggs.
Puree this mixture in a blender.
Add remaining ingredients to other half of corn.
Last stir in creamed corn mixture.

Pour into greased pan and smooth the top.
Bake for 50 to 60 minutes.
Let cool for 10 minutes then cut into squares and serve.
This turned out quite tasty, might even need some spice.

Orange Sorbet

Orange Sorbet

1 cup sugar
1/3 cup water
zest of two oranges
3 cups of orange juice
2 tablespoons orange liquor

1 teaspoon lemon juice
1 teaspoon pure vanilla extract
scant pinch of pink salt

In a non-reactive medium saucepan heat sugar and water over high heat till boiling, then boil for two minutes. Set aside. Zest two oranges and add zest to sugar water (simple syrup) while it is cooling. Stir sugar water so it doesn't stick to the sides of the pan with the zest. Juice enough oranges to make 3 cups or add bottled orange juice to make up the difference. Add juice and remaining ingredients of liquor, lemon juice, vanilla and salt to the saucepan. Stir well and freeze. Every half hour break up/stir mixture with a fork to ensure all liquid is freezing uniformly. When almost frozen pour into individual freezer proof containers or freeze in a freezer proof dish to scoop out to serve later.

So refreshiing and easy to make and not really that sweet.

I'm wondering about other sorbet flavors.
What about peach, mint, chocolate or coffee?

What would you make?

Alternatives to Sugar

Alternatives to Sugar