Sunday, April 28, 2013

Red snapper: Fresh from the Gulf

The good ol' boys from Fabian Seafood Co. in Galveston drove their big truck to town yesterday and we arrived early enough to score this 2-pound red snapper for last night's dinner. It had been gutted but not boned, so I Google'd to find out how to prep this sad little guy (I refuse to think it's a 'her') for grilling....stuffed his cavity with lemon, garlic and fresh rosemary, then made three cuts into his sides for more lemon and garlic.  I smeared him all over with oil, salt and pepper, then sent him out to the grill.
If only he didn't look so pitiful.

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