“I Marvel How The Fishes Live In The Sea. Why As Men Do A- Land; The Great Ones Eat Up The Little Ones.” – William Shakespeare
Let’s Blog Over Snapper…
Happy Tuesday! Hope you all had a fabulous, restful weekend. Although mine was quite busy, I did, and it was very much-needed! This weekend we celebrated the birthday’s of my mom and my teedy (that means aunt for you non New Orleans folk). That was only after I met with Trashon and Kelly. We’ve been friends for 20 years!!! We used to catch up at least once a week if not way more, but now that we all live on separate sides of Houston it’s been kind of hard to catch up as much as we used to. So, when we can we take advantage fo the opportunity. Sunday we had dinner with friends at this restaurant. As much as you all know I do reviews for you, I’ve been going back and forth about sharing this particular dining experience only because it was such a disappointment… to be decided.
Moving on… So as I’ve been brainstorming about this cookbook over the past few months – and especially now that I’m in the thick of it – four words keep popping up when I think about the “theme” of the book. The first, most obvious words are dinner party. My heart is to build community around the table. To give people a reason to connect, over a simple meal, with their families or friends after a long day at work. But the other two words that keep resurfacing are ones I saw on a card this summer: “everyday abundance.” When it comes to this book, I want to celebrate eating well – and living well – every day.
I was talking to Ralph about this concept the other night, and I told him that I had originally toyed around with either a healthy eating or dinner party theme. Through our conversation, it dawned on me that both of these concepts, in their extreme forms, can become really negative. Health books can veer in the direction of legalism and deprivation, while entertaining books can easily veer towards perfectionism and decadence. Our culture, it seems, gravitates towards extremes, but the goal of my book is actually to find a middle ground. At least sort of… basically I’m sticking with Dinner Parties. As much as I’d strive for the perfect dinner party on any day, it won’t be, and I don’t want it to be. I want everyone there, laughing, talking, and enjoying themselves regardless of the wine spilling, the food splattering, or whatever may happen.
To me, healthy eating and living doesn’t require adhering to a rigid code of do’s and don’ts. Ralph has been training really hard so our diet has been somewhat limited. I have been asked to cook meals that are not only high in protein, but are very healthy and filling. Whatever that means… in my head seafood gumbo is healthy! Inserts 100 eye rolling emojis…
In this book you’ll find some salads with all sorts of yummy vegetables like spinach, arugula, avocado, butternut squash, etc.), vegetable sides, and super-simple fish (like the snapper below), and meat dishes. But you’ll also find comfort foods, like roasted tomato basil soup and ooey-gooey grilled cheese sandwiches, that put a big smile on your face. I think all of these things can be part of a healthy lifestyle: it’s a matter of balance. Grilled cheese is always a good idea with your family and friends too, so why not?
With all of that said, I hope you enjoy the red snapper. It’s one of my favorite foods, and it’s popular with kids of all ages (including adult ones!). Be careful, though, if you’re using a grill. You want to use a fish basket to grill so it doesn’t stick. I learned the hard way when I was testing this recipe: It broke apart. All photos were taken with either my Nikon DSLR, or Iphone X. More on that later…
- 1 Red Snapper at 1 to 1 1/2 lbs scaled and gutted*
- 2 Lemons
- 1 tsp of Ground White Pepper
- 1 tsp All Spice
- 1 tbsp Minced Garlic
- 1 tsp Minced ginger
- 2 tsp Paprika
- 2 tsp Thyme
- 1/2 Cup parsley
- White wine
- Red pepper flakes
- Juice of one lime
- Plantains & veggies
- Cooking oil
Make a couple of diagonal cuts on each side of the snapper through the bone. Season with salt, lemon, and pepper and set aside.
In a bowl mix pepper, allspice, garlic, ginger, thyme, basil, parsley, and bouillon and oil. Pour over snapper. Be sure to coat inside and outside and marinate for 24 hours.
Preheat a grill. Grill snapper for 2 minutes on each side on high. Reduce the grill’s heat to medium high heat. Baste with marinade as it is cooking. Let it continue to cook 5 minutes each side or until the fish is white and the juices run clear.
Serve with my dipping sauce (to come later), plantains and veggies of your choosing. If you’d like to make these plantains, cut them in half and season with salt and spice mix. Grill 2 to 3 minutes on each side. Serve with Rombauer Chardonnay. It is hands down one of my favorite wines, and one of the best. It pairs perfectly with this.
Remember this recipe isn’t the final recipe, but the beginning of an amazing one. Please try out and leave your comments below on what you’d like or change.