I love eating fresh fish and try to incorporate it into my diet 2-3 times per week. I'm always looking for new ways to cook different types of fish and recently discovered that Whole Foods Market sells whole Red Snapper fish-that's right, whole with the head ON. It's not as difficult to cook as you may think but you need to exercise caution with the spine bones when eating. Buying whole fish is not only environmentally responsible, reducing waste but cooking with the bones and head intact increases the Omega-3 fats you consume. Whole fish is also in some cases significantly less expensive than fillets. What are you waiting for? Give it a try!
To prepare the fish, preheat the oven to 425°. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes with a seafood rub of your choice. Rub the fish all over with canola oil.Transfer the fish to a heavy rimmed baking sheet so it stands upright. To keep the fish stable, splay the belly flaps and set a crumpled foil ball under the tail. Roast the fish for 30 minutes, until the flesh just flakes. Transfer the fish to a platter.
Coconut Curry Sauce
1 15oz can of coconut milk
2 cups fish or chicken stock
1 tablespoon red curry paste (the kind you get a Ranch 99 that comes in a small container)
2 tablespoons fish sauce and more to taste
1 tablespoon fresh lime juice
1 lime leaf (if you have a lime tree)
I lemon grass stalk sliced in half
dash of turmeric
1 small can bamboo shoots drained
1 medium sized carrots julienned
1 large red bell pepper julienned (optional)
1/2 cup frozen green peas
1/2 cup cilantro
1.4 cup thai basil
In a medium sauce pan, add the coconut milk and bring to a light boil. Stir in the curry paste and continue stirring until well incorporated. Continue at a light boil for 5 minutes, then add the chicken stock to the mixture. Add the turmeric, fish sauce, lime juice, lemon grass, lime leaf and reduce heat and cover for 10 minutes. Add the bamboo shoots, carrots and bell pepper if using and cook for an additional 5 minutes. Add the peas and remove the lemon grass stalk . Season with salt and pepper. Add the sauce over the roasted fish and noodles in the platter and garnish with cilantro and basil. Yum!
Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.