Okay okay, I know this is a sad photo to have up on my blog but A. my camera is still in the shop and B. I didn't think of using my phone camera till after. This was hands down the best snapper i ever made. When I was at the fish market with my dad I asked them to clean the fish but leave the head on- when we got home in a low pan I made a "basket" with aluminum foil, laid the fish inside, I filled the cavity with sliced fennel, red onion, lemon slices and sprig of rosemary. I scored the upper side of the fish with a knife the cracked sea salt and made another layer of lemon slices then poured about 1/2 a cup of anisette in the bottom of the basket. I then lifted the sides of aluminum foil and wrapped the fish closed (make sense?) 25-30 minutes in the oven at 275-300 degrees and out comes the most aromatic, fresh tasting steamed fish you can ever imagine. The anisette lifts the fennel to another level and adds such an intense aroma without overpowering the fish. The red onions add a touch of sweet and the lemon gives such a fresh after taste. Definately worth a try and I'll post a better photo next time!italian boy
Tuesday, November 3, 2009
anisette steamed snapper
Okay okay, I know this is a sad photo to have up on my blog but A. my camera is still in the shop and B. I didn't think of using my phone camera till after. This was hands down the best snapper i ever made. When I was at the fish market with my dad I asked them to clean the fish but leave the head on- when we got home in a low pan I made a "basket" with aluminum foil, laid the fish inside, I filled the cavity with sliced fennel, red onion, lemon slices and sprig of rosemary. I scored the upper side of the fish with a knife the cracked sea salt and made another layer of lemon slices then poured about 1/2 a cup of anisette in the bottom of the basket. I then lifted the sides of aluminum foil and wrapped the fish closed (make sense?) 25-30 minutes in the oven at 275-300 degrees and out comes the most aromatic, fresh tasting steamed fish you can ever imagine. The anisette lifts the fennel to another level and adds such an intense aroma without overpowering the fish. The red onions add a touch of sweet and the lemon gives such a fresh after taste. Definately worth a try and I'll post a better photo next time!
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About Me
- anonymous
- Hi there, my name is Giacomo and I enjoy things delicious. Long story short, my parents moved from Italy to NJ where I grew up (and loved it) but found myself in Washington, DC fourteen years ago and haven’t yet found an excuse to leave. Food has always been a huge part of my day and life… from happy times, sad times, holidays, drunken escapades and all the rest in between, I’ve usually spent a good portion of that time putting something in my mouth. I guess I started this blog a little while ago to keep track of what I was cooking and places I’d eat-- simply because my friends were always asking “how do you make this” or “where do you get that” but surprisingly over time I guess real people started reading too. SO, take a look around and let me know what you think. You’ll see that the backbone of lots of my food is Italian but I manage to cover most bases. Thanks for stopping by. BUON APPETITO!
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