NOAA finally announced the dates for the Recreational Red snapper season. The dates are August 23rd – 25th so I thought it would be appropriate to showcase a recipe for Red snapper (I can taste it now!). However, if you can’t make it out for the mini-season this recipe can be made with any firm fleshed fish including dolphin, tilapia, or grouper. The secret is a cast iron pan (skillet) and not to think too much. Folks, if you are looking for a top of the line cast iron skillet, I mean the “Mack Daddy” of all skillets then check out Mack Daddy’s Blackener. Mr. Gates has developed a blackener that I personally believe is the best on the market. You can purchase one directly from their web site at: mackdaddysinc.com.
• Snapper (or alternate) 1.5 lbs. • Cheddar cheese 3/4 – 1 1⁄2 lbs. • Eggs, Butter, White wine
• 12 inch iron skillet
This dish comes together very quickly, so set the sauce and sides up prior.
The Sauce: in a food processor, blend the cheese, a couple of eggs and a cup of wine until the mixture is smooth as pancake batter. Add wine or cheese to adjust thickness.
In the cast iron skillet, sear the snapper (cut into 3 in. pieces), in a little butter and a dash of wine. This takes just few seconds on each side to seal the meat. DO NOT overcook.
Place fish in single layer in pan and cover with sauce. Place pan in preheated oven at 350 until sauce thickens, then turn up the oven to broil and watch the cheese get a golden brown lite crust.
Remove and serve. We enjoy wild rice, salad and French bread with a thick pad of butter as sides and of course, your favorite white wine and friends.