![]() Heat oil in skillet cook fish until brown on both sides (3 minutes per side). My favorite doneness level is somewhere in between. directions Roll the fish lightly in flour mixed with salt and pepper. Some people prefer it slightly crisp, some - well cooked through. Red snapper has been overfished and is on a list for endangered species. I bless you with joy, peace, love and abundance in you life & your Y.T. I guess just watch it or watch another video. Cover snugly with the lid, and cook on medium, shaking occasionally, until Bok Choi is wilted and cooked to your favorite doneness level. He didnt say how long it should be in a 350°-400° oven. Sprinkle some salt and pepper and toss a few times to evenly distribute the seasoning and sauce. Mince the garlic into the melted butter and saute for a minute until garlic is very fragrant. One of the best ways to prepare red snapper is to rub it with a seasoning mixture and roast it over lemon slices or in lemon juice. The lower your oven temperature is, the longer it will take to cook. Food safety recommendations are that you get the snapper to at least 145 degrees. If you go on the high end, at 450, a 1 pound snapper should be done in about 15 -20 minutes. Now this is a pretty wide range in temperature. Melt butter in a wok or a large deep skillet over medium heat. You can bake the snapper at 400 450 degrees Fahrenheit.While the fish is cooking, prepare the Bok Choi.Leave wrapped in foil until ready to serve. Grill (or bake) at 400☏ for about 40 minutes, or until potatoes are done. Put another sheet of foil over the fish.Sprinkle some salt and pepper over the potatoes. Drizzle the remaining olive oil around the fish and arrange potato quarters over it.Put the sauce into the slits on both sides of the fish first, then spread the remaining sauce evenly all over the fish Place fish on a sheet of aluminum foil if using the grill. With a sharp knife, cut the slits in the fish all the way to the bone, about 2-1/2? apart.Prepare the sauce by combining onions (scallions), garlic, ginger, cilantro, tomato, lemon juice, pepper flakes, salt and pepper and 1 tbsp olive oil in a processor and pulsing a few times to create salsa-like consistency - fine chunk.Sprinkle some salt and pepper all over and set aside. Clean the fish thoroughly, rinse well, and dry with paper towels. ![]()
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