Donna's Grilled Asian Whole Red Snapper and Carrot-Sweet Pepper Salad with Lemon-Ginger Dressing

Dear Friends, I apologize that posts have not been as frequent lately due to a number of factors; however, I am determined to get back to a more regular schedule now that we are into the autumn months.  Tonight's menu features two easy-to-prepare dishes, a grilled whole stuffed red snapper and a fresh and tasty carrot-sweet pepper salad.  I adapted the fish recipe from a baked fish that I learned how to cook at a Michigan restaurant called Terry B's, and the salad is my own version of a standard carrot-raisin salad that we used to have as a child.  I hope you have fun making these dishes!  Best, Donna:

Donna's Grilled Asian Whole Red Snapper 

Ingredients:

One 2 pound whole red snapper, insides removed

½ sweet onion, sliced

3 lemon slices, quartered

3 garlic cloves, coarsely chopped

1 Tablespoon thyme leaves

Salt and pepper

Pickled ginger

Kimchi (Korean pickled cabbage)

Method:

Preheat grill to 400 degrees F.  Make a “pan” out of double thick heavy foil and spray with cooking oil.  Place the fish on the foil, spray top of fish with cooking oil, and season inside and out with salt and pepper.  Mix together the onion, lemon, garlic and thyme, and stuff fish with mixture.  Slice top of fish about 2 or 3 times diagonally to aid in cooking.  Place on grill, close lid and cook for 30 – 40 minutes or until fish is cooked through.  Remove from grill and let set for 10 minutes.  Pull down sliced skin and serve with additional lemon, pickled ginger and Kimchi, if desired.

Serves 2.

 

Donna's Carrot-Sweet Pepper Salad with Lemon-Ginger Dressing

Ingredients:

One 10 ounce package shredded carrots

1½ cups yellow and red sweet bell pepper, cut into matchsticks

½ cup basil leaves, chopped

1 cup walnuts, coarsely chopped

½ cup dried cherries

One 6 ounce container lemon yogurt

1/3 cup mayonnaise

1 Tablespoon ginger root, grated

Salt and pepper to taste

Method:

In a large bowl, mix together first 5 ingredients for salad.  In a small bowl, mix together the yogurt, mayonnaise and ginger root to make the dressing.  Gently stir the dressing into the salad, and season with salt and pepper to taste.  Refrigerate 2 or more hours before serving.

Serves 6.

Copyright 2015.