Sunday 14 June
Luken's had some bright-eyed red
snappers on sale yesterday, so we snapped one up (sorry) to grill today.
We stuffed it with fronds from our garden
fennel, which as usual won Dora's interest; and used the shavings of the not-very-bulbous
rest of the fennel as ingredients in a garden salad, made out of, well, stuff
from the garden. Lettuces, mostly, as
that's what's come up at the moment.
No matter how much we oiled it, on
the first run the snapper's skin stuck to the grill.
Luckily we remembered that we had a fish-shaped grill-cage, which
improved matters.
Red snapper has quite
fibrous flesh that takes more time than you'd think to be done; but once it
was, the fish and even the grilled skin tasted fabulous.
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