Really trying to change my diet this year- eat cleaner, work on portion control, go with fish or vegetarian more often…like who doesn’t say that though, right?
Anyway, we picked up some amazingly fresh red snapper at the coast on Saturday from The Garibaldi Cannery, and then some steamer clams from The Fish Peddler Restaurant in Bay City.
Here’s my recipe for the Poached Red Snapper w/ Leeks and Garlic:
1 . drizzle a generous piece of tin foil with a few teaspoons of olive oil, place fillet in the center and mold the foil around it to make a little boat. Roll up the ends so the juices and stuff don’t spill out.
2 . Drizzle a bit more olive oil on top of the fish- cover with chopped leeks and chopped or sliced garlic.
( I don’t really believe there’s such a thing as TOO MUCH of either one of those, so we went a little crazy and it turned out wonderful, not too strong at all. )
3. Then sprinkle with dried or fresh thyme and dill, squeeze of fresh lemon juice and splash of dry white wine.
4. Curl the top of the foil together, but leave an opening at the top for the fish to vent, then bake @ 350 degrees for 20 min.
5. Take fish out of the oven and then crunch up the foil to seal the opening at the top, turn oven up to 450 and cook for another 10-15 minutes.
(This last step really lets the leeks and garlic really release their flavor, and gets the fish bubbling in the wine/oil/lemon juice concoction) I think you can pretty much do this with any fish, but personally I think it’s better with the flakier types.