Alex rod was on fire today as he picked up one fish after another and at last he got the snapper that we had dreamt of on the beach earlier today. A beautiful red snapper, as well as a small
mutton snapper grunt. Both are wonderful in taste with firm, flaky white meat though the red snapper is the favorite.
Cleaned, cut and prepared to be cooked. Added salt, oil, lemon juice, basilica, coriander, chili, garlic, cumin..
After around fifteen minutes in the oven, I added a couple spoonfuls of butter and liquid cream on top which makes for a delicious gravy. Here's ready to be served. Total time in oven: 20 minutes.
Served with basmati rice that was cooked with saffron and enjoyed till the last bit.