Wednesday, February 12, 2014

Red Snapper

After a few days away the schedule is starting to get lighter again. It wasn't snowing today and the roads were clear so I spent the day walking through markets. The main result is pictured above, a very fresh red snapper.

I peeled and sliced about an inch of ginger, smashed about four inches of lemon grass into a pulp and stuffed the cavity with that mixture and some lemon slices.  The fish got a little salt and white pepper and then spent twenty minutes in a 450 degree oven.  With a small salad, there was a feast.   It's good to be back home.

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