Friday, January 11, 2013
Pecan & Matzo Baked Snapper with Lemony Pasta & Broccoli
Christmas this year was nothing short of one hell of an experience. We spent last year here together, just the three of us: momma, poppa & kiddo. This year we had to go all out. We had see everyone in our family and some people who we think of as family. We were going to take a road trip. I baked cookies for gifts and we set out at midnight on the Saturday before Christmas.
Road tripping, for me, is serious business. I plan out all my stops for the maximum culinary experience, and this one was no exception. Our route starts here, in Pensacola, travels north through Atlanta (where I wanted to try Mamie's for breakfast, but they're closed on Sundays **sad face**) to Lake Wateree, South Carolina. This first stop was from the 23rd through 26th and we were visiting my in-laws. They have a dog and my sister-in-law has two, plus some closet doors opened. Every second with my family is full of excitement.
We wanted to bring a touch of our home to theirs, so we bought a couple red snapper before we left and brought them with us to the house.
I filleted the two fish and cut each fillet in half for eight portions. The pieces of fish were laid atop thin slices of fresh lemon. In a food processor, I ground roasted pecans and matzo. I used that to top the fish, finishing it with a lemon slice and I baked them at 350 for about 20 minutes, maybe a little less.
We happened to have this fun spaghetti with little ridges that I cooked up with this and we tossed it with a lemon & garlic sauce. First I sauteed garlic & minced onion, then I added the juice of two lemons & a cup of stock. I thickened it with cornstarch before tossing it with the pasta.
Finally, this was all served with steamed broccoli.
We've got a lot of holiday insanity that tasted absolutely delicious, so stay tuned and I'm gonna try not to post too often.
Posted by Erin Kadan