Hooked


Produced and styled by Mindi Shapiro Levine

Recipe development and food styling by Marian Cooper Cairns

Photography by Mary Britton Senseney

Snapper- served

Summer and seafood go hand in hand.  Whether you are fishing for red snapper off the coast, shucking raw oysters and eating them fresh or checking your shrimp nets for those delicious Royal Reds, there is nothing quite like seafood to set the sense of the season.
Of snapper’s 17 varieties, the Gulf Coast’s red snapper is one of the finest in the nation.  Its mild, white meat is perfect for almost any recipe, whether it is baked, broiled, grilled or fried.
Raw oysters are, some say, the food of romance, and what could go better with a summer sunset than a dozen, fresh on the plate, with only the simplest of garnishes?
Royal Reds are one of the most popular of the shrimp family.  Found in cold, deep waters, these large shrimp, with their beautiful color, are simply a great delight.  Lightly steamed or boiled, their amazing hue shows the colors of a warm, summer’s day.

Citrus Roasted Whole Snapper

Makes 4 servings

This easygoing beach recipe is pretty forgiving so feel free to mix up the herbs or citrus to what you have on hand.

1 (2 1/2-pound) Red Snapper, scaled, gutted and gills removed

1 garlic clove, minced

Sea salt

Freshly ground black pepper

12 assorted citrus slices

10 fresh thyme sprigs

Extra-virgin olive oil

Preheat the oven to 425°.

Rub the inside of fish with garlic and sprinkle with desired amount of salt and pepper. Place on a lightly greased baking sheet. Tuck half of citrus slices and thyme inside the body cavity. Place the remaining citrus and thyme on top of fish; tie with kitchen string if desired. Drizzle fish liberally with olive oil, and sprinkle with salt and pepper.

Shrimp-before

Bake fish at 425° until just cooked through, about 20 to 25 minutes.

Salt Roasted Shrimp

Makes 4 to 6 appetizer servings

Extra Credit: toss in a couple crushed cloves of garlic or sprigs of fresh rosemary with the raw shrimp before topping with the hot salt.

Shrimp- served

2 pounds kosher salt

1 1/2 pounds head-on large shrimp

Lime wedges

Aioli or mayonnaise

Preheat oven to 500°. Pour salt into a large cast iron skillet. Bake 15 minutes or until very hot.

Arrange shrimp in a single layer in a large baking pan. Carefully pour hot salt over shrimp, covering completely. Bake immediatly 5 minutes or until shrimp are just cooked through. If desired, rinse the shrimp briefly under hot water and pat dry. Serve immediately with limes and Aioli.

Oysters before

Simple Mignonette

Makes about 2/3 cup

Ice cold raw oysters on the half shell need little more than a splash of this bright classic sauce. Add a teaspoon of fresh grated horseradish or chopped fresh tarragon if desired.

2 shallots, minced

1/2 cup red wine or sherry vinegar

1/4 teaspoon freshly ground black pepper

Pinch of sugar

Oysters- served

Combine all ingredients in a small bowl. Let stand 15 minutes or cover and chill up to 4 hours.

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