Stuffed Baked Snapper

Cooked on
 Guess Who's Cooking
by Craig Thackray
Originally aired on
Cable 12
 September 29, 2003

Craig Thackray is another person who joined us who, at one time, worked as a professional Chef. The other person of course was his wife Ruth who was with us earlier in the season for two episodes. Craig cooked in London before moving to The Bahamas to open his graphics and design company The Thyme Group. We can only imagine what dinners are like in the Thackray household.



Fully cover a large baking pan with aluminum foil. Coat the foil with butter. Add to one large snapper 2 tbsp of Emeril’s chicken rub, 1 tsp. sea salt, 1 tsp. white pepper, 1 tsp. cumin, 12 green olives, 1/2 onion, 6 cloves garlic, thyme, parsley and oregano. Place fish in pan and add one 1/2 sliced tomato, 1/2 sliced onion, the juice from 1/4 lime. Add three lime slices and place them on top of the fish with some more of the herbs. Wrap the fish making a tight seal with the foil. Place the pan in the oven that is preheated at 350 degrees and bake for 20 to 30 minutes.


To a bowl add 2 oz. of grapefruit juice, the juice of 1/2 a lime, 1 & 1/2 diced ripe tomatoes, a pinch of salt, 2 tbsp diced onion, 1 diced papaya, hot sauce and black pepper to taste. Toss and then refrigerate.


Add 1 tsp. of butter to a pan on high heat then add 1/2 tsp. of olive oil. When that is heated add 2 tbsp of dice onions and let cook until translucent. Add sliced zucchini and braise until golden. Add a sprinkle of salt and pepper. Add 2 oz. of water then cover the pan and let steam. Add salad dressing to this to your taste.


Serve the fish on a bed of the zucchini, topped off with the salsa and some angel hair pasta on the side.
Ingredients

butter

1 large snapper

2 tbsp chicken rub

sea salt

1 tsp. white pepper

1 tsp. cumin

12 green olives

onion

6 cloves garlic

oregano, thyme, & parsley

tomatoes

limes

grapefruit juice

1 papaya

hot sauce

black pepper

olive oil

1 zucchini

salad dressing

angel hair pasta

parmesan cheese