Tuesday, December 6, 2011

Light and Easy Red Snapper

How delicious does this look?

Many people avoid cooking fish because they think the only way to cook it is by frying and that creates smoke and leaves the apartment smelling fishy.  The simple solution: bake it!

Simple ingredients

True confessions time: this recipe is very similar to one that Ina Garten, the Barefoot Contessa of the Food Network, makes.  I use considerably less mustard and substite fat free Greek yogurt for crème fraiche.

Zero fat Greek yogurt, Dijon mustard, shallots and capers

I love watching The Barefoot Contessa. I always feel like I'm visiting East Hampton - and her house is gorgeous. Working where I do I come into contact with celebrities quite often and am very ho-hum about it. But last summer when I was visiting the Hamptons and we drove by her house I almost plotzed!

I added Meyer lemon zest, salt and pepper

I made the Ina version with the creme fraiche several times and it's delicious. But I thought I'd try yogurt to save on fat and calories. I couldn't tell the difference. My recipe calls for using a half a tub of yogurt, which comes out to about 2.5 ounces. There is zero fat and only 65 calories. It's gluten free. I use a brand called FAGE. I think it's the best. Crème Fraiche, on the other hand, is 100% fat. A serving of two tablespoons contains 100 calories. There are 2 tablespoons to an ounce, so 2.5 ounces would come out to about 250 calories of calories and fat, versus 65 calories and zero fat my way.

Ready to spread on the fish

Hello gorgeous: red snapper filet

When I picked up the red snapper I asked the fish monger to cut off the skin.  Unless I'm roasting or sauteing fish I generall prefer to have the skin removed.  The fish monger mustn't have heard me because he left the skin on.  It turned out just fine- I'll have it this way from now on.  The skin is so pretty (even though you dn't see it once you've added the mixture).

Coat the entire filet top and bottom

Crusty top - yum


1/2 lb filet of red snapper
2 tbspns drained capers
1 small shallot, minced (about 2 tbspns)
1 tbspn Dijon mustard
1 tbspn fresh squeezed lemon juice
1 tbspn Meyer lemon zest
1/2 lemon
Salt & pepper to taste


Pre-heat oven to 450 degrees
Place the red snapper filet into an oven proof casserole dish
Combine wet and dry ingredients in a bowl
Cover the filet with the mixture
Add the half lemon to the casserole dish skin side up
Bake for 15 minutes
Serve and enjoy!

My plating skills were lacking last night - but it still tasted delicious!

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