Chronicles Of a Foodie: Part 1

On our message board we have a whats for dinner tonight?? thread. Everyone posts what they're having and if someone is interested in the recipe, the recipes are shared. One of our fantastic moms, (who frequently posts on this thread) with our not so subtle hinting has started a blog of her own encompassing many of her delicious meal ideas and recipe trials. Once a month she will send us a delicious recipe that she has tried and share with us how it went!! This month's is:

Grilled Red Snapper

Ingredients

1/4  cup softened butter
1 tsp grated lime zest
1 tsp lime juice
1/2 tsp coarsely ground pepper 
2 tbsp lime juice
2 tbsp tex mex seasoning
1 tbsp packed brown sugar
1 tbsp olive oil
1 tsp coarse salt
1 1/2lbs Red Snapper fillets

Beat first 4 ingredients until creamy. Spoon onto a sheet of wax paper and form into a 2 inch long cylinder. Wrap tightly and put in freezer for about 1 hour or until firm.

Combine next 5 ingredients and spread over fillets. Chill covered for about 30 minutes. Place fillets on a sheet of greased heavy duty (or double layer of regular) tin foil. Cook on direct medium heat for 8-10 minutes until fish flakes easily when tested with a fork. Serve with sliced lime butter. Serves 6.

1 Serving is only 223 calories! 


Why did I make this?: My kids Love fish, but I usually want something with a lot of flavor. Plus I like recipes that don't have that fishy taste. It seems pretty easy to make, and easy on the diet. 

Was it any good?:   The kids two handed it into their mouths. James was a big fan of the butter slices which really topped off the whole recipe. I can definitely see making this again. This would be good with almost any fish.

What would/did I change: I was STILL out of propane (seems to be the going fad in this household) so I had to broil the recipe. It did cook fine but I think bbq would make it that much better. I forgot to pat dry the fish before spreading on the spread so next time I have to remember to do that. It made it a bit hard to get the spread on and seems a bit too wet while cooking. Tex mex seasoning I wasn't sure what they meant, so I just used low sodium taco seasoning, it tasted just fine! We topped this on a bed of salad with lemon juice squeezed all over it. Really made the meal. 

The Recipe calls for 2 slices of the lime butter on the fish. But really a tiny bit goes a long way, especially if you let it melt a little bit to spread it all over the fish.

We also had to scrape a bit of the spread off of the cooked fish for Samara, she had a hard time with the spice of the spread. 

Thank you Shawn for this delicious recipe!!! Can't wait till next month's edition of Chronicles of a Foodie. For more recipes from Shawn, check out Chronicles of a Foodie.