Whole Roasted Red SnapperFeb 12th, 2009 | By Peter Minakis | Category: Bread, Fish, Greek Wine, Herbs, Olive Oil, Portuguese, Potato, Recipes, Roasting, Sauce, Sausage, Seafood, Vegetables
Before I get on with this visually stimulating and most delicious dish, I must say I’m really liking the feel and look of “Kalofagas Mach II”. It’s cleaner, more organized, revolving header scheme and it’s scalab, meaning that changes, tweaks and updates to the look and function of the blog are easily applied in the future.
I would like to thank the following people who took their time to assist me with my WordPress growing pains:
Ben from What’s Cooking. Ben was the first person to offer assistance with my blog transfer to WordPress. He has the patience of a saint and it was he who put the fire under my feet to make the move.
Mike and Tina of the Choosy Beggars. Mike and Tina are also Toronto-area bloggers and I had the pleasure of meeting, drinking and dining with them on a recent Sunday afternoon (which quickly became a Sunday evening). They offered to drop on by to get me started on building an actual new web page for Kalofagas. They helped me get through the homestretch, orient me with the inner workings of WordPress and I in turn fed them.
Finally, Lori of Recipe Girl also just revamped her blog and she recommended that I contact a Tommy Vallier…a WordPress hack who actually enjoys this stuff so much he’s made a career out of it (sounds like my guy). Tommy was easy to work with, we communicated via ‘instant messenger’ and Skype to exchange ideas, tweak the new blog and ultimately unveil “Kalofagas Mach II”.
Tommy lives in Kingston, Ontario (which is about 2.5 hrs. east of Toronto), I found him very easy to work with, explains matters free of computer jargon, was a pleasant fellow to deal with, quick results, definitive results. If you’re ready to make your move to WordPress, I highly recommend Tommy Vallier as he’s very knowledgeable, quick results, patient, good fee structure and he’s also a Canadian dude!
For the next little while, you’ll see some tweaking of the blog here and there. The next big step is to add my “blogs of note” friends back into my links. Once again, I invite those who are my friends or frequent visitors to my blog to notify me if they would like to be added to these links.
I promise not to talk about computers for a long time, this is a food blog – this is what I’m here for and what you’re here for…FOOD!
Today’s dish came to my dashboard courtesy of a food friend but I only recall that it was from a female. The person had bookedmarked this dish for trying out, sent me the link and I immediately bookmarked the dish too!
Even looking into the roasting pan full of the raw ingredients made me hungry. I loved that this dish was easy, most of the prep can be done while the oven is pre-heating and your biggest challenges would be to find some fresh red snapper and some Portuguese linguica sausage. Living in Toronto, we are blessed with having quality ingredients and just about every (and any) ethnic ingredient you can think of.
This was my first time buying and trying out linguica and I found it to have a similar taste to Spanish Chorizo. It posesses that smoky paprika flavour, it’s a little dryer and leaner than Chorizo and the meat’s consistency reminded me a bit of a good Kielbasa.
Finding a fresh fish is also a must here. As always, I recommend buying whole fish. Even if you’re going to have it filleted, at least you will be able to inspect and ensure you’re buying the freshest catch of the day. If you can’t find red snapper, other snappers work fine, a sea bass or bream would work in a pinch.
Red snapper works well here because of it’s red colour, it’s delicate white meat and because red snapper comes in various sizes so, choose the size of fish according to how many people you need to serve. The recipe says “serves 6″ but realistically for a Greek appetite, this serves 4.
This whole roasted snapper is one the tastiest and visually appealing dishes I’ve made in awhile. It incorporates seafood with pork (one complements the other), contains fennel (anise flavour works wonderfully with seafood), there’s that Portuguese linguica, a large handful of clams and wine, herbs and lemon wedges to finish off the dish to make a wonderful broth fit only for dunking with some crusty, homemade artisan bread.
Save, bookmark, print this recipe NOW! This dish is suitable to feed your family or spectacular for serving dinner guests. Another chorus of “Oooohs and Ahhh’s” will be heard from the dining room. This recipe finally made me subscribe to Saveur.
I followed the recipe verbatim except for the use of olives. Although I adore olives, my senses were telling me, “not this time”. Instead, I substituted them with cherry tomatoes and the added some more colour and freshness to the meal.
For those looking for a wine pairing…I cracked open a bottle of Skouras Cuvee Prestige white.
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© 2009 – 2011, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.