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SNAPPER - getting to know that fish on your dinner plate!

Adding fish to your regular diet can really help you improve and maintain good health. Fresh fish is the most nutritious and delicious. Luckily, fresh caught Florida gulf snapper can be quickly and easily trucked or flown to Georgia directly from the boats at the docks.

There are about 105 species of  snapper: members of the Lutjanidea fish family. They are active, schooling fish with elongated bodies, large mouths, sharp canine teeth, and blunt or forked tails. They range from small to rather large sizes.  They are carnivores, preying mostly on crustaceans and other fish but, like lobster, will eat almost anything. Snappers are found fish swimming around reefs, the younger ones more near the surface and the older ones deeper down. Did you know that you can estimate the age of a snapper by looking at the growth rings on their ear bones (just as rings on a tree trunk)? They have been known to live up to 50 years!

Snappers are lean fish, with a mild, sweet flavor. The most popular is the American red snapper, but there are other delicious varieties to try such as mangrove and b-line. The Red snapper has beautiful, distinctive red skin and red eyes. Unfortunately, many other fish with red skin (usually imported) are often passed off as red snapper so it is important to buy from a source you trust or drive down to Florida and catch them yourself!

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Snapper can easily be grilled. The smaller ones are often grilled whole; fillets are sturdy and can be used whole or for kabobs. Pan frying or baking, with your favorite spices or marinades, is accomplished without much fuss. If you want to put in some extra effort for a special island inspired meal, try this Jamaican inspired recipe. For lots more ideas and information contact your local fresh fish source Atlantic Express Seafood at 207-385-0856, www.atlanticexpressseafood.com, and join us on Facebook. Ya man!

Steamed Red Snapper Packets

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Jamaicans call this dish "roast fish," even though the snapper actually steams in a foil packet with vegetables. It follows island tradition by serving the fish with a side of "fish tea" , a broth similar to bouillabaisse which is used as sauce.

Fish tea

1.      1 tablespoon oil

2.      1 onion, thinly sliced

3.      3 garlic cloves, thinly sliced

4.      1 fennel bulb, thinly sliced

5.      1 carrot, thinly sliced

6.      5 pounds red snapper bones, coarsely chopped and rinsed well

7.      3 ripe tomatoes, coarsely chopped

8.      4 oil-packed anchovies

9.      1 orange, zest removed with a vegetable peeler and orange halved

10.  1/4 Scotch bonnet or habanero chile

11.  3 sprigs each parsley, basil and mint, tied in a bundle with kitchen string

12.  2 quarts cold water

13.  Salt and freshly ground black pepper

Fish

  1. 2 tablespoons oil, plus more for brushing
  2. 4 garlic cloves, thinly sliced
  3. 4 carrots, thinly sliced on the diagonal
  4. 1 bunch of scallions, cut into 3-inch lengths
  5. 18 okra, halved lengthwise
  6. 1/2 Scotch bonnet or habanero chile, seeded and minced
  7. 2 tomatoes, cut into eighths
  8. Pinch of ground allspice
  9. Salt and freshly ground pepper
  10. Six 7-ounce red snapper fillets (about 1 1/2 inches thick), skin lightly scored

In a large pot, heat the oil. Add the onion, garlic, fennel and carrot and cook over moderate heat, stirring occasionally, until softened, about 15 minutes. Add the fish bones and cook until just beginning to turn opaque, about 10 minutes. Add the tomatoes, anchovies and orange zest. Squeeze the orange juice into the pot. Add the halves to the pot along with the Scotch bonnet, herb bundle and water and bring to a boil. Simmer over moderately low heat until the broth is very flavorful, about 1 hour. Strain the broth and season with salt and pepper. Preheat the oven to 500°. In a large skillet, heat the 2 tablespoons of canola oil. Add the garlic and carrots and cook over moderately high heat, stirring, until they are barely tender, about 3 minutes. Add the scallions, okra and Scotch bonnet and cook for 2 minutes, stirring occasionally. Add the tomatoes and cook, stirring, for 1 minute. Stir in the allspice and season with salt and pepper. Let cool slightly. Place six 12-inch squares of heavy-duty aluminum foil on a work surface, shiny side down, and brush with oil. Season the snapper fillets with salt and pepper and place one in the center of each piece of foil. Spoon the vegetables over the fillets. Fold up the sides of the foil and seal each packet. Arrange the packets on a sturdy baking sheet and bake for about 18 minutes, until the fish is tender and the vegetables are cooked through. Transfer the packets to plates. And it’s easy to prepare ahead - The fish tea can be refrigerated overnight. The packets can be assembled and refrigerated for up to 2 hours.

 http://www.foodandwine.com/recipes/steamed-red-snapper-packets





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