Рецепт Stuffed Red Snapper With A Port Glaze Sauce
| Порций: 4 |
Ингредиенты
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Инструкции
- De-scale each fish. Using a sharp knife, scrape the skin in the opposite direction to the scales and they should flick away from the skin. Open each red snapper and either de-bone it through the back leaving the stomach cavity closed, or possibly stuff the cavity with the herbs. If you choose to stuff the stomach cavity, place the fish skin side down and season the inside with salt and pepper. Lay a sprig of oregano and thyme inside the cavity of each fish. Add in a lemongrass stalk. Peel and chop the ginger into small pcs. Add in a quarter of the ginger to the middle of each fish. Cut up the apricots with kitchen scissors and add in them to the cavity of each fish. Drizzle with a very small amount of extra virgin olive oil. Lightly score the fish on each side. Brush the Nori seaweed with water to soften it, and then wrap the fish from head to tail in the seaweed.
- Hot 1 Tbsp. of the extra virgin olive oil in a large ovenproof saute/fry pan over a medium heat. Once warm, slide the fish into the pan, turning as needed till almost cooked, about 8 to 10 min. Move the pan to the oven to finish cooked for 4 min.
- Meanwhile, put the port, vinegar and sugar in a small saucepan over a medium-low heat to reduce. Reduce to a glaze which coats the back of a wooden spoon.
- Retrieve the fish from the oven and serve them with plain boiled new potatoes and the port glaze drizzled over the top.
- Preparation is easy
- Preheat the oven to 350 degrees Fahrenheit