So…last night for dinner I made a recipe (a non-cookbook project recipe) but it was really tasty and easy so I decided to share!
Matt and I had a busy weekend! I already talked about the Walkerville Night Market we attended on Friday night (next one is Friday, June 26th btw), but on Saturday morning we decided to go to another market – Eastern Market, located across the border from us in Detroit.
Eastern Market is a bustling market on Saturday’s. You can buy produce, plants, meat, wine, bread, crafts, antiques…the list goes on and on. The market comprises of a several block area with indoor and outdoor vendors. There are 5 sheds that house temporary stands and then several buildings with permanent shops and restaurants. AND there are typically a few food trucks parked throughout the market – Matt is threatening to blog-bomb with a post about his favorite food truck.
We stopped in at Eastern Market Seafood, which can be seen on the first photo of the post, and we picked up a beautiful snapper fillet and some sushi grade tuna. And in addition to the green onions you can see me grabbing above I also picked up some great looking asparagus.
I wasn’t exactly sure what I was going to do with the snapper so Sunday morning I looked at my seafood Pinterest board for a recipe (you can find the board on the right). I chose to make Red Snapper with Asparagus and Chorizo which is a recipe I pinned from Food and Wine Magazine’s website. I also subscribe to Food and Wine magazine – it’s one of my favorite food magazines and I would say most of my recipes on Pinterest are from their website. I modified the recipe slightly… here’s what I used:
- 1 lb snapper fillet with skin
- sea salt and pepper
- 1/4 cup of extra-virgin light olive oil (I always use “light” olive oil because I find the normal extra-virgin too heavy and find it has a pretty strong taste to it too)
- 4 oz of chorizo, thinly sliced
- 2 TB of shallots, minced
- 1 1/2 lb asparagus, cut in half
- 1/4 cup of water
- 4 cloves of garlic, thinly sliced
- 2 TB fresh lemon juice
- 1 tsp anchovy paste
- zest of 1 lemon (use the same lemon, zest it first and then juice it)
- 1/4 cup parsley, chopped
- 1 TB butter
And here’s how I made it:
First things first with EVERY recipe I make…I get all of my ingredients ready. I line them up in order of use in small prep bowls and ramekins. I find this makes me much more organized while I cook. It does create extra dishes to do but I find I can wash most of the prep dishes while the meal is being made.
- I took the snapper fillet and patted it dry with a paper towel and then rubbed it (both sides) with 1 TB of oil and seasoned it with salt and pepper. Then I heated the remaining oil (3 TB) in a large skillet over medium high heat. I use cookware with a ceramic coating. One of the things I like about ceramic cookware is the pan will release the food once it’s cooked, so for example when frying an egg you can easily flip it once the egg is cooked, it doesn’t stick to the pan. Plus even though the pan looks crazy dirty when you are done cooking as soon as you wipe with a sponge the grime comes off super easy with no effort at all. Anyway…once the skillet is hot I added the fish, skin side down. I cooked it for about 4 minutes until it released from the pan, then flipped it and cooked it about another 4 minutes. Then I removed it from the pan and kept it warm in the oven on the lowest amount of heat I could put my oven on.
- I then added the chorizo to the pan, reduced the heat to medium and cooked stirring occasionally until the chorizo started to curl, about 3 minutes. I then added the asparagus, shallots and a pinch of salt. I continued to cook stirring it for about 4 minutes. I then added the water and let it evaporate a bit for 3 minutes. Then I added the garlic and let that cook for another 3 minutes, stirring occasionally. I added the lemon juice and cooked for 2 minutes. Then added the anchovy paste, lemon zest, parsley and butter and cooked, stirring, until the butter was melted. I emptied the contents of the skillet onto a platter and topped it with the fish.
And then we ate it. The End (for now).