Natalie added to the pre-party with some delicious appetizers of hummus, smoked salmon spread, cheese, and crackers. We had to restrain ourselves from eating more, knowing how much food was to come in an hour.
Because we chose a simple seasoning of oil, salt, and pepper for the fish, we needed a little something extra to serve with the red snapper. Two cans of roasted red pepper, sauted onion and garlic, basil, salt, pepper, a touch of evoo went into the blender. This mixture was reduced to a thicker consistency on the stovetop for about 5-10 min on low heat.
After turning on the oven to 400 degrees, we tossed some onions, garlic cloves, carrots, bell peppers, and asparagus in olive oil, salt, and garlic pepper. We put those in a pan to roast for 35-40 min. Thinking the fish would only take 20 min to cook, we waited awhile before we began with the rest of the meal. Boy did we underestimate how fleshy the red snapper was. I had never worked with this fish before, and assumed it would be similar to a tilapia. The fillets were much bigger than that of a tilapia, but less steaklike than a tuna or swordfish. It took approximately 30 min to broil these all the way through.
I think the rest of the gang would agree, this was an excellent way to finish hump day!
Thanks for joining us!