ROTD: Whole Stuffed Red Snapper

 Inspiration from last night's catering made me think we should share this marvelous recipe with our friends. There's something so delicious about a whole Red Snapper that just screams "EAT ME!" Enjoy!! 

Ingredients

1 (3 to 4 pound) whole red snapper, scaled and gutted
1 lime, quartered
Salt, for rubbing the fish

Stuffing:

2 cups bread crumbs
1/2 cup (1 stick) butter, melted
4 tablespoons chopped chives
4 tablespoons chopped parsley leaves
1/4 to 1/2 teaspoon cayenne pepper
1 small onion, chopped

1 tomatoes, chopped
5 cloves garlic, minced
1 small lime, zested and juiced
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon dried sage


Directions

Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 300 degrees F or prepare the barbeque grill.

Combine all the stuffing ingredients and fill the cavity of the snapper. Bake or grill the fish until the flesh is opaque, allowing about 10 minutes per pound. Do not overcook.

Festival of Costa Rican Arts & Crafts

The Los Suenos Village would like to announce their Festival of Arts & Crafts, January 17th-19th from 10:00am to 6:00pm. Come and partake in the festivities!!!

ROTD: Cajun-Spiced Smoked Shrimp with Remoulade

We're still getting the hang of this whole Recipe of the Day (ROTD) thing. Over the holidays we missed a few days so I figured I'd do two for the price of one today. Over here at Jimmy T's we brought out the smoker this morning to smoke pretty much everything: fish, chicken, shrimp. So I figured I'd give you a nice recipe for some gorgeous Cajun-Spiced Smoked Shrimp. Hope you enjoy!

Ingredients 

1 1/2 cups wood chips

Shrimp:

• 1 1/2 teaspoons sweet paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground sage
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground red pepper
• 2 tablespoons extra-virgin olive oil 
• 1 1/2 pounds large shrimp, peeled and deveined  

Remoulade: 

•  3 tablespoons finely chopped green onions
• 2 tablespoons finely chopped celery
• 2 tablespoons ketchup
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon capers, chopped
• 1 tablespoon fresh lemon juice $
• 1 tablespoon Creole-style mustard
• 1 teaspoon prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 garlic clove, minced
• 2 hard-cooked large eggs
• Cooking spray

Preparation

1. 1. Soak wood chips in water 1 hour; drain.
2. 2. To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.
3. 3. To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.
4. 4. Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let wood chips stand for 15 minutes or until smoking; reduce heat to medium. Coat grill rack with cooking spray; place on grill. Place shrimp in a grilling skillet; place skillet on grill rack over unheated side. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.

Recipe Time

Hands On: 23 Minutes
Total: 2 Hours, 5 Minutes

Recipe of the Day: Beer Battered Fish Tacos

Living on the beach in Costa Rica we eat a lot of fish. Especially being parked right here in front of the Marina, there's always tons of the freshest fish you could hope to find around. The other day we were trying to think of a different way to prepare fish since it's often on the menu sometimes several times a week. Who doesn't love tacos? Tacos are awesome! There are so many ways to do tacos. But not just any tacos... I'm talking about Beer Battered Fish Tacos!

So, here's what you're gonna need:

Ingredients for FISH TACOS & BATTER

*1lb Fish of your choice cut into bite sized pieces (Mahi mahi, snapper, or seabass works best)
*Olive oil for frying (Not extra virgen- regular olive oil is better for frying)
*1 cup flour
*1 teaspoon baking soda
*1/2 tsp garlic powder
*1/4 tsp cayenne pepper
*1/2 tsp salt
*1 egg
*1 cup good quality crafted beer
*12 corn tortillas 

Directions: 

1. In a large bowl combine the flour, baking soda, garlic powder, cayenne pepper, and salt. Add the egg and beer, then stir into the batter.

2. Lay the fish on a flat surface and dust with flour, then mix the fish pieces into the batter.

3. Gently heat a generous amount of olive oil in a skillet or cast iron pan. Working in batches, add the pieces of fish making sure they have a good coating of batter. Fry on both sides until golden brown.

4. Lightly toast tortillas to make tacos. 

Ingredients for Avocado-Yogurt Sauce:

*1 large ripe avocado, pitted and roughly chopped
*¼ cup plain yogurt
*1 tbsp fresh lime juice
*½ cup roughly chopped cilantro
*¼ tsp salt
 *¼ cup water
  

Top your tacos with this delicious creamy sauce for a beautiful blend of flavors. Also, garnish your tacos with shredded cabbage, pickled red onions, cilantro sprigs, finely chopped radishes & lime wedges. 

Fish Tacos and Batter

1lb wild caught cod, cut into bite sized pieces

extra virgin olive oil or lard for frying

1 cup flour

1 teaspoon baking powder

1/2 tsp garlic powder

1/4tsp cayenne pepper (or to taste)

1/2 tsp salt

1 egg

1 cup good quality crafted beer

12 corn tortillas

- See more at: http://www.myhumblekitchen.com/2013/07/baja-style-beer-battered-fish-tacos/#sthash.TeanjzSs.dpuf

Fish Tacos and Batter

1lb wild caught cod, cut into bite sized pieces

extra virgin olive oil or lard for frying

1 cup flour

1 teaspoon baking powder

1/2 tsp garlic powder

1/4tsp cayenne pepper (or to taste)

1/2 tsp salt

1 egg

1 cup good quality crafted beer

12 corn tortillas

- See more at: http://www.myhumblekitchen.com/2013/07/baja-style-beer-battered-fish-tacos/#sthash.TeanjzSs.

Fish Tacos and Batter

1lb wild caught cod, cut into bite sized pieces

extra virgin olive oil or lard for frying

1 cup flour

1 teaspoon baking powder

1/2 tsp garlic powder

1/4tsp cayenne pepper (or to taste)

1/2 tsp salt

1 egg

1 cup good quality crafted beer

12 corn tortillas

- See more at: http://www.myhumblekitchen.com/2013/07/baja-style-beer-battered-fish-tacos/#sthash.TeanjzSs.dpuf

Fish Tacos and Batter

1lb wild caught cod, cut into bite sized pieces

extra virgin olive oil or lard for frying

1 cup flour

1 teaspoon baking powder

1/2 tsp garlic powder

1/4tsp cayenne pepper (or to taste)

1/2 tsp salt

1 egg

1 cup good quality crafted beer

12 corn tortillas

- See more at: http://www.myhumblekitchen.com/2013/07/baja-style-beer-battered-fish-tacos/#sthash.TeanjzSs.dpuf