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Red Snapper
Served with mushrooms and sautéed potatoes
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Serves 4
Prep time: 15 minutes Total time: 40 minutes |
- 1 lb. potatoes (we like Yukon Gold)
- 1 lb. mushrooms
- 1 bunch chives
- 1 lemon
- Four 6 oz. fish fillets, with skin (such as red snapper or flounder)
Shopping List
- Black pepper
- Extra-virgin olive oil
- Garlic
- Sea salt
Pantry Items
- Aluminum foil
- Chef’s knife
- Large saucepan
- Heavy skillet
- Measuring cups and spoons
- Mixing bowls
- Nonstick fry pan
- Paring knife
- Spatula
- Tongs
- Vegetable Peeler
- Wooden spoons
Tools
- Wine: Sauvignon Blanc
- Dessert: Cinnamon ice cream and cookies
Suggestions
- When you walk in the door
- Rinse the fillets and refrigerate
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Open the wine, pour yourself a glass
- Prep
- Peel and rinse the potatoes.
- Cut the potatoes into 1/2-inch dice.
- Peel and mince 3 cloves garlic.
- Squeeze 1 tbsp. lemon juice through your fingers into a bowl.
- Drizzle the fish with 1/4 cup olive oil.
- Rub half the minced garlic into both sides of each fillet and season them with salt and pepper. Put them back in the fridge.
- Start Cooking
- Heat 2 tbsps. oil in the nonstick fry pan over medium-high heat. Add the potatoes, stir to coat with oil, season with salt and pepper and cover. Cook for 7 minutes, stirring often.
- While the potatoes are cooking, wipe off the mushrooms (or rinse quickly) and trim the stems.
- Coarsely chop the mushrooms.
- Check the ‘taters – if they’re tender, remove them from the pan and put them in the bowl with the lemon juice. Don’t cover them (they’ll get soft) but keep them warm.
- Take 2 tbsps. oil from the fish marinade and put it in the skillet over medium heat. Add the mushrooms, stir, and cook for 8 minutes, until they’re soft, stirring often.
- While the mushrooms are cooking, mince the chives. Cover them with a bowl so their flavor doesn’t escape.
- Remove the mushrooms from the heat, stir in the 1 tbsp. lemon juice, season with salt and pepper and transfer the mushrooms to the dish holding the potatoes.
- Return the skillet to medium-high heat. Add 2 tbsps. oil and when it is hot but not smoking, lay the fillets in the pan, skin side down. Season with salt and pepper, cover and cook for 3-4 minutes, until the fillets are opaque through.
- Call someone to come set the table – you don’t have time.
- Check the fillets for doneness by sticking a sharp knife into them at the thickest point and bending it back to see if the fish is opaque throughout. If it isn’t, let it cook until it is.
- If it is, use a spatula to slide between meat and the skin and remove the fillets from the pan and put them on a platter or each one on a plate.
- Remove the skin and if it’s nice and crispy, put it on the plates too (if you like fish skin, that is!).
- Make a loose tent over the fillets with aluminum foil to keep them warm.
- Put the mushrooms and the potatoes back in the skillet and sauté just to heat and crisp them up again, about 3 minutes.
- If any juices have come from the fillets, drain them away. Arrange vegetables around the fillets and sprinkle with chives.
- Take everything to the table. Don’t forget the wine!
