Chris Worfolk's Blog


Fish

Last weekend, I had the parents over for dinner, which seemed a good excuse to do something other than meat and wedges, thrown in the oven for 20 minutes and then consumed. So we headed down to the market to pick up some fresh fish.

Langoustines, which are used in scampi, were dead easy to prepare. All I did was drop them in a pan of boiling water and leave them for four or five minutes until the flesh turned from a translucent colour to an opaque white.

We got a whole red snapper, that we had cleaned when we bought it (which means removing all the guts) and then rinsed it when we got home. I then stuffed it full of ginger cut up into small cubes, several slices of lime, dill and a block of butter.

We also got a whole trevally jack, which was probably the nicest one of the two, again had it cleaned, and then stuff it with lemon slices, parsley and another slab of butter. I then cut a few slits in the sides, rubbed a little salt in the wounds and wrapped them both in tin foil and stuck them in the oven for about thirty minutes. Seemed to work quite well.

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This entry was posted on Wednesday, February 6th, 2013 at 11:53 am and is filed under Distractions, Tips & Advice. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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