Seafood

Baked Red Snapper – Savory and Light!

Ingredients:

  • 4 red snapper fillets
  • 2 tablespoons olive oi
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 lemon, sliced
  • Fresh herbs (such as parsley or thyme) for garnish

Instructions:

  1. Preheat your oven to 375°F for a conventional oven or 350°F for a convection oven.
  2. Rinse the red snapper fillets under cold water and pat them dry with paper towels.
  3. Brush the fillets with olive oil and season them evenly with salt, black pepper, paprika, garlic powder, and onion powder on both sides.
  4. Place the fillets on a baking sheet lined with parchment paper or a greased baking dish.
  5. Arrange the lemon slices on top of the fillets.
  6. Bake the red snapper in the oven for 15-20 minutes, or until the flesh is opaque and flakes easily with a fork.
  7. If using a convection oven, reduce the temperature to 325°F and bake for 12-15 minutes.
  8. Once done, remove the baking sheet from the oven and let the fillets rest for 2-3 minutes before serving.
  9. Garnish the baked red snapper with fresh herbs and additional lemon wedges, if desired.

My thoughts on red snapper

I love this recipe for oven baked red snapper because it’s so easy to make yet tastes incredibly delicious. The combination of herbs and lemon juice really brings out the natural flavors of the fish.

When preparing the dish, I go and buy unfrozen red snapper fillets from the local grocery store. The fish is then seasoned with salt, black pepper, garlic powder, and paprika, giving it a nice kick of flavor. If you want to be extra snazzy about it, I also like to use rosemary (a regular favorite of mine) and will let it marinade in the refrigerator for about 30 minutes. This is strictly optional, however.

For cooking, I recommend preheating the oven to 375°F for a conventional oven or 350°F for a convection oven. The fish should be baked for about 20-25 minutes or until the internal temperature reaches 145°F. This ensures that the fish is cooked through but still moist and tender.

Overall, this dish is a great option for a quick and healthy dinner. The red snapper provides a good source of protein and omega-3 fatty acids, while the herbs and lemon add plenty of flavor without adding extra calories.

~Denny

What other people say about red snapper

  1. “Red Snapper: An Overview of the Fish, Its Habitat, and Culinary Uses” by The Spruce Eats – https://www.thespruceeats.com/red-snapper-an-overview-1300703
  2. “What Wine Goes With Red Snapper?” by VinePair – https://vinepair.com/articles/what-wine-goes-with-red-snapper/
  3. “Grilled Red Snapper Recipe” by Bon Appétit – https://www.bonappetit.com/recipe/grilled-red-snapper
  4. “Red Snapper Ceviche” by Food & Wine – https://www.foodandwine.com/recipes/red-snapper-ceviche

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17 April 2023 by Recipes 0

Pan Seared Scallops: simply succulent

Ingredients:

  • 1 lb sea scallops, side muscle removed
  • 2 cloves garlic, minced
  • 3 tbsp olive oil
  • 2 sprigs fresh rosemary, finely chopped
  • 2 tbsp unsalted butter
  • Salt and black pepper, to taste

Instructions:

  1. Pat the scallops dry with paper towels and season them with salt and black pepper on both sides.
  2. In a large skillet over medium-high heat, heat the olive oil until hot.
  3. Add the scallops to the skillet and sear them for 2-3 minutes on each side, until golden brown and cooked through. Remove the scallops from the skillet and set them aside on a plate.
  4. In the same skillet, add the minced garlic and chopped rosemary. Sauté for 1-2 minutes, until fragrant.
  5. Add the butter to the skillet and let it melt. Stir to combine with the garlic and rosemary.
  6. Return the scallops to the skillet and toss them in the garlic-rosemary butter to coat. Cook for an additional minute or two, until the scallops are heated through.
  7. Serve the scallops hot, garnished with additional chopped rosemary, if desired.

About this recipe

As a seafood lover, I love scallops. While I don’t eat them often, I have found that this method, using garlic and rosemary is my absolute favorite. It’s one of those meals that always seems to make an appearance at special occasions or a romantic dinner. And with a little bit of practice, anyone can make this dish.

When it comes to cooking scallops, the most challenging part is getting the searing right. You want that beautiful golden crust, but you don’t want to overcook the delicate meat. That’s why it’s important to get your pan nice and hot before adding the scallops. You’ll also want to make sure they’re patted dry with a paper towel so that any excess moisture doesn’t interfere with the searing process.

The key to cooking perfect scallops is to keep an eye on them as they cook. They should be cooked for about 2-3 minutes per side until they have a golden brown crust on the outside. You’ll also want to look for the meat to turn opaque white on the inside. Any longer than that, and they’ll become rubbery and tough. Once you have the timing down, you’ll be able to cook up a perfect batch every time. And with the added garlic and rosemary flavors, this dish is sure to be a crowd-pleaser.

~Denny

If you want more on scallops

  1. “Scallops: From Bay to Table” by Seafood Watch – This article discusses where scallops come from, how they are farmed, and how to make sustainable seafood choices: https://www.seafoodwatch.org/ocean-to-table/seafood-basics/scallops
  2. “10 Foods to Pair with Scallops” by Food & Wine – This article provides some ideas for dishes that complement the delicate flavor of scallops, including citrus, bacon, and mushrooms: https://www.foodandwine.com/seafood/shellfish/scallops/scallop-recipes-pairings
  3. “The Best Wines to Pair with Scallops” by Wine Folly – This article offers some suggestions for wine pairings with scallops, such as unoaked Chardonnay or Pinot Gris: https://winefolly.com/tips/scallops-and-wine-pairing/

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16 April 2023 by Recipes 0

Maple Glazed Salmon: Light and easy!

Ingredients:

  • 4 salmon fillets (skin-on or skinless, about 6 ounces each)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh rosemary
  • 2 garlic cloves, minced
  • Lemon wedges, for serving

Instructions:

  1. Preheat the oven to 400°F (200°C) for a conventional oven, or 375°F (190°C) for a convection oven. Line a baking sheet with parchment paper or lightly grease it with cooking spray.
  2. Season the salmon fillets with salt and black pepper on both sides.
  3. In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, chopped rosemary, and minced garlic until well combined.
  4. Brush the maple glaze generously over the salmon fillets, making sure to coat them evenly.
  5. Place the salmon fillets on the prepared baking sheet, skin-side down if using skin-on fillets.
  6. Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. If you prefer your salmon medium-rare, you can reduce the cooking time by a few minutes.
  7. Remove the salmon from the oven and let it rest for a few minutes before serving.
  8. Serve the maple glazed salmon with lemon wedges on the side for squeezing over the fish.

My thoughts on this recipe:

My goal with this Maple Glazed Salmon recipe is to create a dish that is both light and flavorful, without overcooking the salmon. Many restaurants tend to overcook their salmon, resulting in a tasteless and dry dish. That’s why I’m careful when cooking mine and take a lot of care to find just the right cooking time.

Salmon is a delicate fish that requires a gentle touch when cooking. Overcooking it can turn it into a dry and rubbery mess, so it’s important to keep a close eye on the cooking process. This recipe aims to keep things moist and tender, while bringing out its natural flavor.

To achieve this, I set the oven at 400°F (200°C) and bake for 12-15 minutes (adjust for convection oven), depending on how well done you like your salmon. This method allows for gentle and even heat distribution, which helps ensure the salmon cooks nicely and doesn’t dry out.

I flavor the salmon with a simple yet delicious glaze, made with pure maple syrup, dijon mustard, chopped fresh rosemary, and minced garlic. This glaze adds a sweet and savory flavor to the salmon without overpowering its natural taste. The rosemary and garlic brings in an herbaceous flavor, which complements the sweetness of the maple syrup.

In the end, this recipe is all about balance. By being careful with the cooking time and choosing the right flavors, I believe you can create a dish that is both light and flavorful, bringing out the best in this delicious fish. Give it a try and discover just how easy and delicious it can be to cook salmon at home!

-Denny

Further resources about Salmon (the fish) as well as some cool resources on cooking:

  1. “The Plight of Wild Salmon” – National Geographic – https://www.nationalgeographic.com/animals/2019/07/wild-salmon-conservation/
  2. “The Secret Life of Salmon” – Smithsonian Magazine – https://www.smithsonianmag.com/science-nature/secret-life-of-salmon-16206763/
  3. “Salmon and the Circle of Life” – Alaska Department of Fish and Game – https://www.adfg.alaska.gov/index.cfm?adfg=salmon.main
  4. “How to Cook Salmon: Everything You Need to Know” – Bon Appétit – https://www.bonappetit.com/story/how-to-cook-salmon-every-which-way

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5 April 2023 by Recipes 0