A Night out and a Steamed Snapper Recipe

Photography by Robin Marshall

It’s always nice to have a day of pampering and thanks to Tami of Talking with Tami  and the Drybar in Atlanta for throwing a girls night of pampering.

If you haven’t been to the DryBar, you should.  For a flat fee of $35 you can have your hair blown out in a variety of styles that you chose from the menu.

Sharing a laugh with Tami

We were treated to complimentary champagne, cupcakes and blowouts pared with great company.    I noshed, mingled and met new bloggers as well as connected with a few old friends.    It was a wonderful evening and we all left with fabulous hair!


Now on to what you came here to see…food!  I was in the mood for something light and healthy so I steamed a couple of whole snappers for lunch today.   Nothing fancy, but downright tasty, Enjoy!

 

Steamed Snapper

Ingredients for marinade:

4 whole snapper, cleaned

Juice of 2 limes

4 cloves of garlic, crushed

About 10 sprigs of fresh thyme (estimate is fine)

1 tbsp salt + 1 tsp salt

 

Ingredients for steaming:

3 scallions, cut into half

2 tbsp butter, cut into small cubes

About 10 sprigs of thyme

4 whole pimentos

1 whole onion, sliced

1 whole wiri pepper

Water

Cut two slits on each side of the fish.   Place fish in a large bowl with half of the lime juice and water, then rinse thoroughly.   Next add place fish in a ziplock bag with the remaining ingredients for the marinade (this includes the other half of lime juice).  Refrigerate overnight turning a few times.

To Steam the fish, place scallion, thyme, pimentos and wiri pepper in the bottom of a pot large enough to hold the fish in a single layer ( I cooked the fish two at a time).   Place the fish on top of the onion and herbs.  Next add a few pieces of the butter in the cavity of the fish, and then place the rest on top.   Add onions on top of the fish.   Pour just enough water so it’s just about 1 inch deep.    Over medium heat, bring the water to a gentle boil.    Once the water is boiling, cover the pot and lower the heat.    Cook for 15 minutes.     Remove from heat and serve immediately!

Notes:

  • Vegetables such as okra and pumpkin are a nice addition to this dish.  Cut the pumpkin into 1 inch cubes, leave the okra whole then place around the fish.  Cook as directed.
  • Fish filet can be used in place of the whole fish.

 

Drybar

102 West Paces Ferry Rd NW

Suite B

Atlanta, Ga 30305

 

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2 Comments

  1. Veronica
    June 12, 2012 / 8:19 pm

    Looks like fun! You look lovely.

  2. June 13, 2012 / 9:15 am

    Love the snapper photo you posted on foodgawker! A tasty fish soon disappears 🙂