Red Snapper with Lemon and Herbs

Since last Christmas Eve, I have been busy cooking. The good news is that I now have some new recipes to share with you. The first one is this amazing Red Snapper with infused herbs and lemon juice and slices.

To make this dish I will recommend to get a fresh fresh Red Snaper.

Ingredients:

• 1 2-to 2 1/4-pound whole red snapper, cleaned
• 1 tablespoon minced garlic
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon seafood seasoning
• 2 tablespoons of olive oil
• 6 fresh thyme sprigs
• 6 thin lemon slices

Preparation:

1- Marinate the fish with lemon juice, salt, garlic and seafood seasoning for 1 hour before cooking.

2- Place 24x18-inch piece of foil on heavy large baking sheet. Place fish in center of foil.

3- Arrange thyme sprigs and lemon slices inside cavity. Sprinkle outside of fish with salt and pepper. Top with lemon slices.

4- Fold edges of foil over fish; seal. 

5- Preheat oven to 350°F. Bake fish until cooked through, about 45 minutes.

6- Transfer fish to platter. Open foil.

ENJOY !

Grilled Swordfish

We love grilling. A good swordfish steak is one of the editor's favorite dish. 

Ingredients:

Swordfish steak
Cuban Mojo
Limon juice
Black pepper
Olive Oil

Preparation:

1- Marinate the steak in Cuban mojo 2 -3 hours before you plan to put it on the grill. Add salt and pepper.
2- Put the steak on a open fire and gently brush the side with olive oil. grill for 2 minutes.
3- Turn the steak and brush the other side with olive oil.
4- Grill about 15 - 20 minutes and remember to rotate the steak frequently.

Wine Pairing: Gorelli Old Friends.

Open Fire Clams

If you are looking for new grilling ideas, try grilling clams on an open fire. We received this recipe from our friends who are in New York this weekend.

Ingredients:

1/2 cup unsalted butter, softened

 1/2 cup dry white wine

 1 tablespoon minced garlic

 1 teaspoon of black pepper

 2 tablespoons of tomato sauce

10 large hard-shelled clams (about 2 inches across), scrubbed

Sea salt

         Preparation:

        1- Put butter, wine, garlic, pepper and tomato sauce in a pan. Put the pan on grill near fire, not directly over it, and cook, stirring a few times, until butter is melted and mixture is fragrant, 3 to 5 minutes. Let the sauce come to a simmer.

        2- Place clams flat on hot side of grill, directly on grill grate and cook until they pop open, 3 to 7 minutes. Use tongs to transfer clams, with any juices, to the pan containing the sauce as they are done. (Discard any that do not open.)

        3- Carefully pour the sauce over the clams, keep the on a lower fire and sprinkle generously with parsley and sea salt to taste.

        4- Serve clams right out of the pan, along with the toasted bread to soak up the juices.

        Wine Pairing: Gorelli Old Friends - a unique blend of Saperavi and Carbenet