Salt Baked Red Snapper, No, it is not salty, just delicious
If you are like me, when I think of salt baked, I think of salty food. But, with this snapper, you will only have flavor. Will Cholewinski, my dear friend, and chef/owner of Chubbfathers Restaurant in Pelham, Alabama, is here to show us how to make this delicious, fuss free, Red Snapper. Link to his restaurant below. Ingredients and instructions are listed below.
Enjoy!
Karen, Stephanie, Paul, & Will
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Ingredients:
2 - 2 1/2 lb red snapper, whole, cavity cleaned, skin and scales left on
lemon, sliced thin
red onion, sliced thin
fresh sage
fresh thyme
fresh rosemary
fresh parsley
garlic cloves
3 lbs kosher salt
1/2 cup water
3 egg whites
In a large bowl, combine salt, water, and egg whites until it is the consistency of wet sand and will hold together when making a ball.
In the cavity of the snapper, add lemon slices, red onion slices, sage, thyme, rosemary, parsley, and cloves. Amounts are to your taste.
Lay fish on baking sheet. Make an outline of sorts, remove fish, and put down a layer of salt within the outline. Return fish to salt layer. Cover the fish completely with remaining salt. If needed, make more salt to cover fish well.
Bake at 400 degrees 35-40 minutes or until internal temperature of 135 to 140 degrees.
Remove from oven and let sit for 5-7 minutes so juices in fish can distribute evenly back into fish.
Crack open the salt crust with a wooden spoon or a meat mallet. Scrape salt from fish and remove from the bones. Serve with a lemon wedge and a sprinkle of fresh parsley for garnish.
Serve with your choice of sides but I imagine a good roasted asparagus and smashed new potatoes would be delicious with this dish.
Snapper w Brown Butter. Super Quick and Easy.
Today, I am cooking a Toro Snapper in the classic French brown butter lemon sauce aka Meunière. This recipe is super quick and delicious. And with only a few ingredients, you won't make a huge mess either.
Ingredients:
1 fish filet
1/3 C of flour for dredging
2 tbsp whole butter for the sauce
1/3 of a lemon
few sprigs of Italian flat leaf parsely (chopped)
clarified butter (I used brown ghee)
1 tsp olive oil
salt
Mint & Lemon Fish - Whole fried Fish Simple healthy Cooking recipe
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Buy us a cup of coffee.
Thank you all so much for watching our recipe videos and supporting our channel.
If you would to further support and help us continue making our recipes for you, you can by buying us a coffee.
We do not endorse any products on our channel and are 100% self funded. A coffee goes a long way in helping us stay product placement free. Cappuccino, Latte, Espresso or a Flat White it is up to you. Many Many Thanks for all your ongoing support.
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This lamb dish is a mix of both Arabic and Mediterranean cuisine. Cumin and Tomatoes are widely used in both foods. Lets just call this a Eastern Mediterranean dish.
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities—many with strong regional associations.
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, and a wider use of seafoods. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe (kanafeh).
Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.; olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.
LEMON BUTTER SAUCE / TIPS TO PREVENT SPLIT / SAUCES RECIPE
Learn how to make lemon butter sauce! This lemon butter sauce is delicious served with seafood like salmon ,prawns or chicken.
FRESH SEAFOOD➡️ a perfect sauce. any fresh fish like salmon, tuna ,seabass ,swordfish ,cod.
SHELL FISH➡️ Prawns , Lobster ,shrimp, Scallops , crab.
VEGETABLE➡️ roasted or steam would be unbelievable. Brussels sprouts, broccoli, asparagus, grean beans, artichokes.
CHICKEN➡️ Simple pan seared , poached or grilled chicken breast become a lot more special wiht lemon butter sauce.add some capers it taste good.
Leaning how to make delicious sauces is a great skill to have.
Ingredients:
5 tbsp lemon juice
200g unsalted butter(place in bowl with ice)
fresh parsley or dill
salt and pepper
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Sauces recipe;
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Classic Buffalo Sauce➡️
Sweet and Spicy Mustard Sauce➡️
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Rice Pudding➡️
Thank You for watching guys.
Happy Cooking.
#lemonbuttersauce
#saucesrecipe
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Pan fried Red Snapper
INGREDIENTS
Master the Art of Beurre Blanc: Learn the Simple and Fast Technique for Perfection Every Time
Learn the easy and fast method on how to make a Beurre Blanc at home. I also explained the difference between the Beurre Blanc and Beurre Nantais.
???????? MY COOKING COURSE FOR BEGINNERS:
????FRENCH CULINARY TERM GUIDE:
????????INGREDIENTS????????
200 grams butter ( salted or unsalted)
50 ml dry white wine
25 ml white wine vinegar
30 grams shallots
50 ml cream (heavy cream)
salt and white pepper to season
a pinch of cayenne pepper (optional)
the shallot can be discarded or kept in the sauce ( it is up to you)
if you keep the shallot I would advise cooking them first in 50 ml fish fumet then start the reduction
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Quality French homeware:
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
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KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: