Saturday, December 13, 2014

Cajun Snapper

The last time we had snapper I didn't check the freshness and it tasted fishy. Not encouraging. This time I checked the dates, this was the freshest. Then I pressed it with a finger. It sprang back. If it's been sitting there for two days it won't spring back. Don't buy it if it doesn't spring back. Besides making sure it's fresh, the bones have to come out. There are usually 3, but I've come across 6. I bought pliers to pull the bones but Fern didn't think they belonged in the kitchen.  Eventually I found fish pliers on (Canadian site didn't have any) so I ordered them. They took a couple weeks extra getting through customs but they got here eventually. The proper tool makes prepping fish a breeze.

I seasoned only one side lightly with Cajun Seasoning but salted both sides.  Yellow flesh potatoes were boiled then mashed with salt, butter and milk.  The broccoli was steamed and finished in olive oil.  I turned over the fish to brown it and plated with some lemon juice over top.  

The salad was a simple vinaigrette of olive/canola oil, raspberry vinegar, salt and pepper. Whisk, toss and serve. 

The fish was wonderful. No fishy taste at all. The light Cajun seasoning was perfect. Now I know I usually use too much.

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