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How To make Paella Stuffed Snapper
Fish * Lime Juice 1/4 c Margarine Or Butter; Melted
2 tb Lime Juice
Lime Wedges
PAELLA STUFFING:
1/2 lb Chorizo SausageLinks;Chopped
1 c Onion; Chopped, 1 Large
2 Cloves Garlic;Finely Chopped
2 Serrano Chiles; **
2 tb Margarine Or Butter
2 c Rice; Cooked
1/2 c Almonds; Slivered, Toasted
1/4 c Fresh Cilantro; Snipped
1/4 c Tomato Sauce
1/4 ts Saffron; Ground
6 oz Frozen Medium Shrimp; Cooke
* Use a 6 to 8 pound Red Snapper, Cod or Lake Trout. Clean and dress the fish. ** The Serrano Chiles should be seeded and chopped. Prepare the Paella Stuffing and set aside. Heat the oven to 350 degrees F. Rub the cavity of the fish with lime juice and fill with the Paella Stuffing. Close opening with skewers and lace with string. Place in a large broiler pan (without the rack) or in a shallow roasting pan. Mix margarine and 2 Tbls Of lime juice. Bake the fish, uncovered, brushing with the margarine mixture occasionally, until fish flakes easily with a fork, about 1 1/2 hours. Serve with Lime Wedges. PAELLA STUFFING: Cook sausage, onion, garlic and chiles in the margarine in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes then drain mixture. Stir in the remaining ingredients and set aside to use in the fish.
How To make Paella Stuffed Snapper's Videos
EASIEST BAKED WHOLE FISH RECIPE EVER! EUROPEAN SEA BASS — BRANZINO
European Sea Bass also known as “Branzino” is by far my favourite fish to bake or grill in the summer. It is so incredibly easy and you never have to be intimidated ever again with this easy method. You can absolutely do this with any whole fish you love. Please ask your grocery store or fish monger for European Sea Bass and they will direct you. Truth is, just like any cut of meat all the flavour is ALWAYS in the bones. When you cook a whole fish you have so much more flavour and it’s so incredibly easy to make too. This type of fish reminds me of growing up on the Black Sea and the Mediterranean too. My dad and I would order a grilled fish which they just caught fresh in the sea and nothing felt more nostalgic than this. Picking out the bones was my favourite part because it made you work for your delicious meal and made it that much more worth it. You will need:
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1 whole Branzino also known as European Sea Bass — mine was 0.406kg for reference
salt and pepper to taste
drizzle of olive oil
3 thinly sliced lemon slices
fresh lemon thyme or parsley
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Please note : Please be careful when eating this fish as it does have some bones. It will not taste fishy at all and you can add any herb in the crevice that you wish. You can use any white fish you like for this recipe. Make sure the eyes are clear and the fish is fresh — if it’s fresh it won’t have a strong smell.
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Pre-heat oven to 400F or you can make it on the BBQ as well. Season with salt, pepper and olive oil on each side of the fish and add a sprinkle of salt and pepper in the crevice as well. I added lemon thyme from the garden and lemons to the crevice ( parsley works too ). Bake on a baking sheet lined with parchment paper for 25-30 minutes. Mine took 30 min and I let it rest for 5. Remove the lemons and herbs from the crevice and gently open up your fish. Discard the fish bone and any additional bones. Garnish with parsley, lemons, and drizzle of olive oil. Enjoy and follow for more.
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Steamed Red Snapper Fish Dinner Breakfast Jamaican Cooking Recipes
Steamed Red Snapper Fish Dinner Breakfast Jamaican Cooking Recipes
Some good types of fish to steam are threadfin (Ikan kurau in Malay), codfish, white pomfret, grouper, snapper, sea bass, tilapia, halibut, or even salmon
When fish reaches the proper cooking temperature, it becomes opaque and flakes. Here's how to tell if fish is done: poke the tines of a fork into the thickest portion of the fish at a 45-degree angle. Then gently twist the fork and pull up some of the fish. Undercooked fish resists flaking and is translucent.
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The Perfect Rice Recipe (Spanish Paella)
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Festival 101: Jonathan Waxman's Stuffed Red Snapper
Jonathan Waxman's cooking demo from the 2012 Austin FOOD & WINE Festival.
Watch Jonathan Waxman walk you through his simple and savory Stuffed Snapper recipe.
Check out the full recipe:
Easy Fish Stock
How to make homemade fish stock
WRITTEN RECIPE:
INGREDIENTS:
2 tablespoons olive oil
10 black peppercorns
2 garlic cloves (whole)
3 bay leaves
4 spring onions
2 leeks
1 large carrot (roughly chopped)
1 pound (500 grams) fish head
4-5 prawn heads
A bunch of fresh parsley
1/4 teaspoon salt
8 cups (2 liters) water
The GREATEST Fish Recipe from Spain | Bacalao a la Vizcaina
EPISODE 730 - How to Make The GREATEST Fish Recipe from Spain | Bacalao a la Vizcaina
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