Jason's Roasted Snapper: Difference between revisions
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[[Image:Jason_fish_dinner.png|right|thumb|300px|]] | [[Image:Jason_fish_dinner.png|right|thumb|300px|Prepare a dinner fit for a prince!]] | ||
* '''Appeared In:''' [[1.16 - Down and Out in Academy Hills]] | * '''Appeared In:''' [[1.16 - Down and Out in Academy Hills]] | ||
On their fishing trip at the beginning of this episode, [[Jason]] catches what appears to be a beautiful red snapper. | |||
== Recipe == | == Recipe == | ||
* This recipe was found by Ty. The fact that it contains a parsley vinaigrette makes it perfect for the Crown Prince, who was very particular about the parsley garnish in [[1.07 - Inn Trouble]]. | |||
* ''Yield:'' 4 servings. | |||
== Ingredients == | == Ingredients == | ||
* 1 3 1/2-pound whole red snapper, cleaned and scaled | |||
* 8 tablespoons olive oil | |||
* 2 cloves garlic, minced | |||
* 1 teaspoon salt | |||
* 1 tablespoon plus 2 teaspoons lemon juice | |||
* 2 large sprigs rosemary (optional) | |||
* 2 tablespoons wine vinegar | |||
* 1/2 teaspoon Dijon mustard | |||
* 1/4 teaspoon fresh-ground black pepper | |||
* 1/3 cup chopped flat-leaf parsley | |||
== Preparation == | == Preparation == | ||
* Heat the oven to 450°. | |||
* Rinse the fish and dry the surface and the cavity thoroughly with paper towels. Put the fish on a baking sheet and cut shallow incisions about 1 inch apart in each side. | |||
* Rub the fish all over with 1 tablespoon of the oil. Sprinkle both sides with the garlic, 1/2 teaspoon of the salt, and the 2 teaspoons lemon juice. | |||
* Put the rosemary, if using, in the fish cavity. Roast the fish until just done, about 25 minutes. | |||
* Meanwhile, in a small glass or stainless-steel bowl, whisk together the 1 tablespoon lemon juice, the wine vinegar, the mustard, the remaining 1/2 teaspoon salt, and the pepper. | |||
* Add the remaining 7 tablespoons oil slowly, whisking. Whisk in the parsley. | |||
* Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet with the skin attached. Turn the fish over and repeat. Pass the parsley vinaigrette. | |||
== Pictures == | == Pictures == | ||
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==Links== | ==Links== | ||
[http://www.foodandwine.com/recipes/whole-roasted-snapper-with-parsley-vinaigrette Whole Roasted Snapper with Parsley Vinaigrette] | |||
[[Category:Canon]][[Category:Items]][[Category:Food]][[Category:Fish]][[Category:Items In 1.16 - Down and Out in Academy Hills]] | [[Category:Canon]][[Category:Items]][[Category:Food]][[Category:Fish]][[Category:Items In 1.16 - Down and Out in Academy Hills]] | ||
Latest revision as of 01:15, 26 August 2013
- Appeared In: 1.16 - Down and Out in Academy Hills
On their fishing trip at the beginning of this episode, Jason catches what appears to be a beautiful red snapper.
Recipe
- This recipe was found by Ty. The fact that it contains a parsley vinaigrette makes it perfect for the Crown Prince, who was very particular about the parsley garnish in 1.07 - Inn Trouble.
- Yield: 4 servings.
Ingredients
- 1 3 1/2-pound whole red snapper, cleaned and scaled
- 8 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 tablespoon plus 2 teaspoons lemon juice
- 2 large sprigs rosemary (optional)
- 2 tablespoons wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon fresh-ground black pepper
- 1/3 cup chopped flat-leaf parsley
Preparation
- Heat the oven to 450°.
- Rinse the fish and dry the surface and the cavity thoroughly with paper towels. Put the fish on a baking sheet and cut shallow incisions about 1 inch apart in each side.
- Rub the fish all over with 1 tablespoon of the oil. Sprinkle both sides with the garlic, 1/2 teaspoon of the salt, and the 2 teaspoons lemon juice.
- Put the rosemary, if using, in the fish cavity. Roast the fish until just done, about 25 minutes.
- Meanwhile, in a small glass or stainless-steel bowl, whisk together the 1 tablespoon lemon juice, the wine vinegar, the mustard, the remaining 1/2 teaspoon salt, and the pepper.
- Add the remaining 7 tablespoons oil slowly, whisking. Whisk in the parsley.
- Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet with the skin attached. Turn the fish over and repeat. Pass the parsley vinaigrette.
Pictures
None yet!
