Baked Snapper with garlic basil sauce

Happy Wednesday!!!!

It is SO beautiful outside today!! We started our morning off with a very long and productive run..we stopped in a patch of grass and I did some lunges while the boys played. This morning felt like such an answered prayer.. between the glorious sunshine and the NO fighting from my two toddlers it truly seemed like a a quaricle ( quarantine miracle ..yes I made that up). I received so many DM's about my snapper sauce on instagram the other day so I am formally writing this recipe up on my blog!!! 

There is something about snapper that is my very very favorite.. I love how fresh it tastes and it works so perfectly with almost any rendition of a butter sauce. I am so spoiled because my parents have a coastal vacation home and my dad offshore fishes weekly.. so during this quarantine they  have been sending me fresh snapper home with our mutual neighbor ( who lives near me and also has a home there too) of course store bought is fine!!! But who doesn't LOVE fish from ocean to table!!!!

Ingredients:

2 large snapper filets

1 stick of butter ( can sub olive oil)

4 cloves minced garlic

juice of a lemon

freshly torn basil ( small handful)

1 handful grape tomatoes ( halved)

salt and pepper

cooked angel hair pasta

grated parmesan cheese 

Method:

In a saucepan add your butter and allow it to melt. Next add in the garlic, basil and tomatoes..I also add in a dash of white wine for extra flavor. Allow this to simmer and let the garlic fully flower and the tomatoes bust. Next Lay out your snapper on a lined baking sheet- take off any excess moisture with a paper towel. Salt and pepper the snapper on both sides. Next take your sauce and pour over the filets. Bake in the oven at 400 for twenty minutes. Once your fish is done.. take your leftover sauce ( that is pooling in your baking dish) and pour right into your cooked angel hair pasta. Squeeze lemon juice over the fish and sprinkle everything with parmasean cheese. 

SO delicious!!!!

Snapper Pasta

Happy Monday Friends!!!

I am truly having a case of the "Mondays" over here..

this morning I put my sunglasses in the fridge, my phone in the cabinet, and then had a million chores and errands to run that I AM JUST NOW drinking my coffee. That is a darn Monday if I have ever heard of one...

Anyways!! It brings me great joy to say that I have SO many new recipes for y'all this week!! I am going to actually type up three today. In the future I am going to make myself a set schedule on blog posts and then have them up in the mornings!!! So y'all can drink your coffee and read the blog :) For starters I am going to be talking about my much loved Snapper Pasta that I made in stories this past weekend. While at the beach with my parents and family, I made the most divine pasta EVER!!! I have made this pasta for years but never with snapper...and well, the snapper was the total game changer!! I am actually unsure if I could eat the pasta without it now. This pasta is versatile so don't get worried just yet if you don't have snapper at home. You can make this with Shrimp or keep it as a veggie pasta. Those have both worked wonderfully for me in the past so those are my recommendations. It was decadent and buttery but also light enough that it doesn't take away from the main star of the dish.. the fish. 

Ingredients:

1 large bunch of spinach

1 pint grape tomatoes ( halved)

2 lemons

1 shallot

1 bunch basil- chopped

1 can artichoke hearts- drained and rinsed

1 package angel hair pasta 

capers 

1 small yellow onion -chopped

1 cup chicken stock ( or more if needed) 

1 cup dry white wine

salt and pepper

tony sachereys 

2 tablespoons whipping cream

parmesan cheese ( high quality) 

1 egg lightly beaten

flour ( can substitute for almond of coconut)

olive oil

2 large snapper filets ( or more depending on how many you need)

** can also substitute shrimp ** 

Method:

In a pie plate or shallow dish of some sort pour out some flour, add in salt and pepper, Tony Sachery seasoning, and a bit of parmesan and mix together. Dredge the filets in egg then coat them in flour mixture . Set aside on a rack until you need them.  

** Boil the water for pasta*

Next, start sautéing your shallot and onion in some olive oil, cook until soft. Add in a cup of white wine and reduce...add in the juice of one lemon..continue to reduce. Next add in your spinach, grape tomatoes, and basil. Continue to cook down until the tomatoes are soft and start to pop their juices. Add in artichoke hearts and capers ( with a little of the caper juice for extra saltiness and some zing!) allow these amazing flavors to marry and start on your fish!

** Add in your pasta and let cook for 10 minutes!*

In a large pan add in some olive oil and turn the heat up to medium high. Add in your fish filets and sear them for four minutes on each side. the fish should flake and there should be an am amazing golden brown crust once done. 

While the fishing is cooking add in your cream and 1/2 cup parm cheese and stir together. You should be left with an am amazing fragrant and creamy veggie mixture.

Serve the pasta, with the sauce on top, then top with the fish filets. Squeeze a little extra lemon juice if needed and garnish with some fresh parsley!!!

You will WOW your guests/dinner company with this one!

Baked Red Snapper

yes to this.

I was talking with a girlfriend today about how much we really LOVE a Friday. Technically we do not drive to a 9-5 job ( because ours is 24-7 :)) but there is just something magical about a Friday.. its the end of the week..all your people are home together.. it’s just nice. So cheers to Friday!!!

Anyways about tonights dinner...

I have been seriously craving fish like every week! There is just something about summer and the water and fresh fish just SPEAKS to me so I have been salivating over fresh white fish every week except my grocery store charges 25 dollars a LB for it.

 so um NO.

We went to our beach house this past weekend and I was so enthusiastic over catching some fresh fish for my infamous tacos!! 

Didn’t happen. 

So today when I was making my weekly grocery trip I saw that my fish monger had freshly stocked his fish counter with a TON of fresh fish and shrimp. The Red Snapper was 10$ a LB!!!!!

My eyes were wide with excitement!!! So I quickly ordered up two larger than life filets and practically skipped my way home.

Then I came up with this fabulous dinner:)

It went something like this:

Shopping List:

2 Large filets of white fish ( Halibut or Red Snapper work best)

1 bunch of fresh parsley( chopped fine)

1 clove of garlic pressed or minced fine

Juice of one Lemon

Creole Seasoning

Pink Salt

Black Pepper

Freshly Grated Parm

Plain Breadcrumbs

4 Tablespoons of butter - I used 6 whoops :)

Procedure:

Preheat Oven to 400 Degrees

salt and pepper your fish to taste

Lay your fresh fish in a baking dish that has been sprayed with Pam

mix 1/2 cup of breadcrumbs with 1/2 cup fresh grated parm.

over medium high heat melt your butter with your pressed garlic and stir aromatics.

Add in your fresh parsley, Creole seasoning, juice of a lemon, and stir until fragrant and parsley is wilted. 

Pour herb butter mixture over the fish.

Finally top the fish with the breadcrumb and parmesan mixture and bake at 400 for 15 minutes or until fish flakes.

This dinner is out of this world Amazing!!!!

** We served alongside roasted broccoli but Asparagus or an heirloom tomato salad would be perfect!