It was a lovely meeting. Brady and the red snapper.
We watched the fish monger remove the guts and gills, wash him up, and then toss him overboard...over counter, really.
This was a little bit of a spontaneous effort. But given it was the first Friday of Lent I figured I'd get off to a good "no meat on Friday" start. The guy at the fish market gave me an easy receipe, which is what I needed. Truthfully it isn't the cooking of the fish that has me a little unnerved, it is the serving of it. Getting it from fish to plate without bones and in reasonably sized pieces.
I salted it head to tail and threw it in the oven. It cooked for 25 minutes (could have been a little bit less), but mostly it was perfect. The fish was tender, moist, mild, and delicious. The process of "fish to table" needs work. And seriously, I am not serving a salt crusted red snapper -- tasty but BORING.
Looks like my family will have to suffer through a few more fish eyeballs so that I can practice my serving...and find a recipe worth serving to my judges.
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