I know I promised you this recipe after the fish report, sorry it’s late! Yummy stuff!
This recipe can be be done with either a gilled and gutted Snapper like I did, or use a pair of matching white meat fillets so you can form a pocket. We got lucky the other day and caught a very nice 4 pound Snapper and I was looking around at the books we had, trying to find something to cook that would use what we had available. I hate going to the store to get just one ingredient! What I came up with is a variation on a number of recipes, taking a little here and a little there. Surprisingly, it came out really yummy! Most of the time experiments like this don’t end well, but Mary and I both agreed this was a dish that we could fix for company, and if that’s not a recommendation, I don’t know what is!
1 whole Snapper, or two white meat fillets (about 3 pounds total)
2 cups mushrooms
2 garlic cloves
2 tablespoons butter
bunch of dill (make a guess, we grow ours, it’s so good with fish, but I used one good sized branch, taking just the fronds)
1 cup white wine (I used some cheap champagne someone gave us from a timeshare presentation)
6 tablespoons sour cream
1 ½ teaspoon white vinegar
Like I said above start with a scaled, gilled and gutted whole fish. Slice or cut through the rib bones along the backbone on one side so the fish opens up. Place the fish on heavy aluminum foil that has been oiled.
Salt and pepper the meat, fill the cavity with the stuffing and close.
Three tomatillias, diced small
a hand full of diced mushrooms
a hand full of diced onion
2 minced garlic cloves
With the fish closed and on the foil, slice two lemons and place on and around the fish, then seal the foil airtight. Place the foil on an oiled baking pan.
Oil the darn thing just in case the foil leaks later on, it’s a real pain to clean if you don’t!
I had the grill on low on both burners, placed the pan on and closed the top. Rotated directions after 15 minutes, flipped the fish over after 30 minutes, rotated again after 15 minutes for a total cooking time of 60 minutes. Removed from the grill, let cool for 15 minutes and opened the foil. The skin stuck to the foil leaving just the meat on the bones.
The fish steams it’s self in the foil with all the good stuff. While the fish was cooling I fixed some white rice to go with it and started on the sauce.
In a medium skillet, on low heat melt the butter.
Once the butter is melted place the dill in the skillet.
Slowly cook until the butter is reduced to about half.
Add the wine (or champagne), slightly increase heat and reduce to half volume.
Remove dill with a slotted spoon or fork and discard.
Add the sour cream and reduce slightly.
Add the vinegar and stir until mixed in well.
Remove from heat and let cool.
Plate the rice with pieces of the fish on top, drizzle with the sauce.
Place a sprig of Dill on the side as garnish.
Serve with the leftover wine! Yummy and takes about 90 minutes total with 30 minutes prep and 60 minutes cooking.
Give it a try and let me know what you think, we love it!