Yesterday was an unfortunate return to unseasonal weather, and gray to boot. Grilling just wasn't in the cards, but I had more fish from FreshDirect-- wild snapper, which wasn't cheap but 4 stars and listed "Great Right Now." I've been generally very happy with the quality of FD's seafood-- it's fresh and tasty and mostly wild caught. But I've had two recurring issues, namely scales and bones. The head-end of the snapper fillets had way too many bones, and while I realize some of the bones are hard to remove without wrecking the flesh of the fish, these were little ones that could be pulled with a tweezer. For $18.99 a pound I expect the pin bones to be removed, and there should be no scales at all. That's just sloppy.
But as I said the fish itself was terrific. Again branching off from Legal Sea Foods' cookbook, I steamed 2 7 oz. fillets in aluminum foil with some thinly sliced ginger, 2 sliced garlic cloves, a splash of white wine (I used some indifferent, leftover chardonnay that someone brought over a while back), and some fresh lemon juice. Wrap it in foil and crimp the edges to seal it and bake at 350F for 10-15 minutes.
WARNING: Be careful opening the foil, as very hot steam will vent out. Piercing the foil can vent the steam safely, but the downside is that if the fish isn't done, you now have holes in the foil.
I served this was a melange of roasted Brussels sprouts, carrots, green pepper and snap peas and more of that Delavenne Champagne I wrote about yesterday. Enough said...
I also made a lovely top round roast with port reduction that will be tonight's dinner. I'll leave that for another day.
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