St. Joseph’s Day Fish


Red snapper is a great fish for this dish, but any will do. The head of the fish is optional. Fish should be scaled only. Leaving the bones in during the cooking process helps flavor the fish and hold its shape. This recipe comes to us courtesy of Louisiana Cookin’ Magazine.

josephsday

MAKES 12 SERVINGS
Courtesy of Andrea “Drea” Anselmo

Fish

  • 1 10-pound whole fish
  • 1/2 cup olive oil
  • 1/4 cup butter
  • juice of 1 lemon
  • salt and pepper, to taste

Sauce

  • 3 tablespoons extra virgin olive oil
  • 6 cloves of garlic
  • 1 bunch green onion
  • 1 bell pepper (green or red)
  • 2 tomatoes chopped
  • 1 cup white wine
  • 1 cup water
  • salt and pepper, to taste
Photo by Donar Reiskoffer, via Wikimedia Commons

Photo by Donar Reiskoffer, via Wikimedia Commons

Place the cleaned fish in a roasting pan (head optional). Rub the fish with salt and pepper on both the inside and the outside. Rub
the butter and the oil on the outside of the fish. Squeeze the lemon all over the fish. Cover and bake at 350ºF for about 45 to 50 minutes. While the fish is baking, you should start your sauce.

In a pan, heat olive oil. Sauté garlic, green onions, bell pepper, and tomatoes. Cook for about 5 minutes. Add wine, water, salt, and pepper. Cook for about 5 minutes. Pour sauce over fish. Cook the fish with the sauce, uncovered, for about 15 minutes. Baste the fish with the sauce often.

white wine john sullivan public domain

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One thought on “St. Joseph’s Day Fish

  1. Looks delicious! Thanks for sharing. I am going to bookmark this for later. I love red snapper. Usually I just steam it with ginger, garlic, soy sauce, black vinegar, and a bit of sugar. This is more colourful!

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