Fish head might not be so pleasing to others as it is to you after all. So stick to what you like and what whoever you are cooking for likes. I must say you do miss out on the ” Cameroonian experience”. If you are a little uncomfortable working with whole fish you can definitely use snapper fillets. Just what I am on the lookout for this beautiful day. Look who I found at my local whole foods! Wild caught red snapper. Right next are bars serving popular Cameroonian brews to go with your meal. Miondo is made from fermented yucca root. Do the same thing on the other side after you turn them over. Rub Extra-Virgin Olive Oil (2 tablespoons) on the side with the skin and season with Salt (to taste), Ground Black Pepper (to taste), and Fresh Parsley (to taste) (1 tablespoon). Dry the Red Snapper Fillet with a towel (4). Served with some roasted plantains or miondo and a fresh pepper sauce on the side. Set the oven temperature to 360 degrees F. Take a look around., pick one and it will be seasoned to perfection and roasted for you. Sellers purchase the fish from the tiny boats coming ashore with fresh catch of the day. Yes, you can, and actually the Red Snapper’s skin is full of healthy fats! I prefer to keep the skin on the Red Snapper when I cook it, as it helps keeping the fish moist while cooking.Oven baked whole red snapper! Poisson Braisse! You can’t visit the south west region of Cameroon without making a stop in Limbe for some roasted fish. If you thawed the Red Snapper in the microwave or in cold water, you should cook it immediately.That is if you just bought very fresh Red Snapper or if you just defrosted in the fridge frozen Red Snapper. Red Snapper can be kept for 1 to 2 days in the refrigerator before cooking.How long can you keep fresh Red Snapper in the fridge? Potatoes can be substituted with sweet potatoes for healthier dish.Hence, I like to start checking the fish after the 20 minutes mark. Roasting a fish is another great way to cook it, and this roasted chili garlic snapper is a healthy and versatile meal that’s buttery, slightly fatty, and an easy roast. When cooking Red Snapper, its better to under-cook than overcook.Read the labels carefully and choose wild caught Red Snapper, because it will make a difference it taste. To save money, you can buy frozen Red Snapper and defrost it.Get quality fish, as farm raised does not taste the same, plus has additives which you want to avoid.Whole Roasted Red Snapper with Potatoes Recipe Tips: Fresh Red Snapper has a mild aroma, and it should smell similar to the sea.Make sure the Red Snapper does not smell somewhat sour or like ammonia, in that case it has gone bad and you need to toss it. That is a red flag and a sign that it’s not fresh.
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