GRILLED WHOLE SNAPPER WITH SALSA AND CASSOULET

We have not been regular customers of cooked whole fish, other than trout.  We love the Szechuan Whole Crispy Fish when we eat out, but for some reason, we have stayed away from buying and cooking whole fish.  That changed over this past weekend, when we saw some beautiful whole Red Snapper at the fish counter, and decided to give it a try. Cleaned and gutted, it was an easy preparation to grill, and came out just wonderfully.  I just rubbed olive oil, garlic, rosemary and salt over the fish and grilled it.  Sherry made a tomato-olive salsa to accompany it, along with Cassoulet (the Nadworny version of the classic Gascony dish).  We plan to try a variety of other ways to cook the fish in the future - perhaps Thai or Greek-style marinade or sauce on the fish.  Here's the Mediterranean version we made.

Ingredients

·         1 1/4- to 1 1/2-pound whole red snapper, cleaned and scaled

·         1 teaspoon salt

·         2 teaspoons dried rosemary, crumbled

·         3 tablespoons olive oil

·         2 cloves garlic, minced

Directions

1. Light the grill. Rinse the fish; dry the surfaces and cavities thoroughly. Cut shallow incisions in a crisscross pattern, about 1 inch apart, in each side of fish. Rub the surface and inside of the fish using the oil, the garlic, the chopped dried rosemary, and the teaspoon salt.
2. Put the fish in a grill basket or onto a very clean grill rack. Cook over moderately high heat for 7 minutes. Turn and grill until golden and just done, about 7 minutes longer. Remove the fish carefully so it doesn't stick.
3. Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet. Turn the fish over and repeat. Repeat with the other fish.

SALSA

2 diced plum tomatoes

½ diced red onion

1 jalapeno pepper, diced

½ cup chopped pitted kalamata oilives

1 Tbsp capers

½ squeezed lime juice, or 2 Tbsp. lime juice

3 Tbsp. olive oil

 

Mix well together.

CASSOULET

·         Olive oil, to coat skillet

·         1/4 pound turkey or regular bacon, cut into small pieces

·         2 shallots, minced (you can also use red onion instead)

·         3 Tbsp. minced garlic (from jar)

·         2-3 cans (15 oz) cannellini (white) beans, drained

·         1 bunch swiss chard (any type, although Bright Lights looks prettier), washed 3 times and chopped

In large skillet, add olive oil.  Over low-medium heat, add bacon, and cook until rendered (fairly well cooked), stirring frequently.  Add chopped shallots and garlic, and cook for 2 minutes, stirring.

Add chopped chard and drained beans.  Stir to mix well.  Cover for 3-4 minutes, until chard has wilted.  Remove cover, and cook, stirring, until most liquid is evaporated (and when some beans stick to the bottom of the pan).

Serve.