Tag Archives: lemons

Pan Roasted Red Snapper with Chile Citrus Vinaigrette

Aside from tuna, I know very little about fish. I know that I will order it if it’s served over mashed potatoes or comes covered in butter. Other than that, I am completely unprepared to make any educated decisions.

For example, I thought I knew what red snapper was, and I was pretty sure I liked it. I realized, however, that I was very confused when The Chef brought it out and it wasn’t red. The scales are, of course, but the actual meat is white.

(For those of you who knew that, enjoy a good laugh at my expense. I watch 5 hours of the Food Network a day and am still apparently Simple Jack when it comes to seafood.)

Anyway, I like most varieties of firm, white fish, and this is my new favorite. And not just because I braved the cold, rainy morning to get it from Paradise Seafood at the Memphis Farmers Market (I had to walk all the way across the street, y’all). Pan searing is super easy, and this vinaigrette is so fresh and tangy it will make you want to eat it straight out of the bowl.

Furthermore, the dude who own Paradise is crazy nice (I’ve since learned his name is Don), and he’ll let you pick our your own fillet for a very reasonable price. Plus he named his business after Jimmy Buffett’s “Cheeseburger in Paradise,” and that just spells good people.

Picture borrowed from Richard Swiecki Food Photography because my camera has the flu.

Fish:
2-3 red snapper fillets
flour
splash of white wine
salt and pepper to taste

Vinaigrette:
juice of 1 lime
juice of 1 lemon
juice of 1 orange
1 tsp of sugar
salt to taste
1/2 cup of olive oil
3 garlic cloves, minced
1 jalapeno, minced

  1. Preheat oven to 400 degrees.
  2. To make the vinaigrette:
    1. Combine all ingredients except oil.
    2. Whisk in oil slowly until emulsified.
  3. To make the fish:
    1. Heat oil in saute pan on medium high heat. Salt and pepper fish and dredge in flour (flesh side up, only dredging one side).
    2. Place fish flesh side down in pan and saute until golden brown.
    3. Turn fish and add wine. Then place in oven for 3-4 minutes.
    4. Remove and top with Chili Citrus Vinaigrette. Lots of it. Trust me, you’ll want it.

Sidenote: We also had some head-on shrimp from Paradise that were so good they tasted like little lobsters. Recipe coming soon.

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Filed under Fish, Fruit, Main Course, Marinades, Salad dressings, Sauces, Toppings

Italian Lemonade

We made this drink months ago with Meatball Feast 2K11, and it was perhaps so good and strong that it made me too stupid to even remember to post the recipe. How’s that for a selling point?

This cocktail uses Campari, an apertif that has a slightly licorice taste. Now don’t run off just yet; I beyond-hate licorice, which means I have deep-seated fennel and Twizzler issues, but in this drink, the flavor really works. Plus it’s pink and you get to drink it out of those martini glasses you got for your birthday 6 years ago and have never used. Go get it, girl.

1.5 oz citrus vodka
3/4 oz Campari
1 oz fresh lemon juice
1 oz simple syrup
7-up
lemon slices

  1. Fill a shaker with ice. Add vodka, Campari, lemon juice and simple syrup. Shake until well blended.
  2. Put some ice in your fanciest cocktail glass and place lemon slices inside the bottom. Strain drink into glass while adding 7-up.
  3. Call a cab.

Recipe taken from Cocktail Times.

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Filed under Alcohol, Fruit

Peg’s Destin Scrimps

Nothing’s sexier than a little butter dripping off the chin.
————————————-
3 lbs shrimp
1 lb butter
1 large bottle Italian dressing
coarse black pepper
lemon pepper
6 lemons
1/2 cup Worcestershire sauce
French bread for dipping
————————————-
  1. Combine all ingredients in a large pot.
  2. Boil shrimp and ingredients for 5 minutes, stirring occasionally. Serves 4.

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Filed under Main Course, Seafood