Sunday, August 14, 2011
Gary and I have been visiting our library once a week. To broaden my horizons I've been perusing the new arrivals and books donated sections of the library to find something different to read than I might normally pick or discover. This past week I read Follow Me by Joanna Scott. Click the link for the NY Times review. If you're designing a dust jacket you might want to put author's name under the title on the front rather than the bottom so part of author's name isn't obsecured by the library tag, just a thought.
Most gourmet food comes from our own kitchens, BBQ grills, and imaginations. So what do you do if you don't want to turn on your oven to cook in this heat? You poach your fish on the BBQ of course. Take one whole cleaned fish and lay it on a generous piece of heavy duty tin foil. In this case the fish is red snapper. Put a couple of pats of butter, liberally shake some spices of your choice, sprinkle a little vinegar or some tangy hot sauce.
OK now wrap up the fish with the opening facing up and place the tin foiled fish on the preheated grill and wait about 10 minutes (depending upon diameter and size of fish) and take it off the grill. Yes, it's quick and easy poached snapper cooked to perfection in that short amount of time. Don't have a grill, you can do the same in the oven, just put it in a preheated oven.
You can't go wrong, just don't leave the fish on the grill longer than 10 or 15 minutes, otherwise you'll overcook the fish and it will be mushy. It was so delicious looking I forgot to take a photo after it came off the grill, sorry you'll just have to trust me. Thanks for reading and for all our comments.