Sunday, December 21, 2014

Snapper With Carrot Salad

I went to the store intending to buy sole fillets only to find that sole was dear and snapper was on special. So of course I bought snapper! I checked the dates on the package and pressed the fish with a finger. Fresh fish will spring back when you press it. Rotting fish will retain the finger depression. If you buy the rotting fish it will taste unpleasantly fishy no matter how well it's prepared. These fillets had not even a hint of fishy taste. I seasoned them with salt, mixed pepper and dried thyme and fried them in plenty of oil.

I boiled the potatoes and steamed the broccoli. When the broccoli started to soften I ran it under cold water to stop cooking then when the fish went in the pan the broccoli went back in the pot with olive oil to reheat. 

The carrot salad was simply a carrot shredded, 1/2 cup dried apricots diced small, 1/2 cup pecan halves, toasted. A sprig of parsley diced finely. Fern doesn't like sweet dishes unless they are dessert so I had to be careful with the vinaigrette.


1 tsp olive oil
1 tsp walnut oil
1 tsp canola oil
1-2 tsp rice wine vinegar

Balance the sweetness of the carrots with the vinegar and it will all taste wonderful. Fern even said he would like that salad again and he doesn't usually like carrot salads. This fish was perfectly delicious.

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