Let's Play Stump the Cook!

Sesame Snapper with Grilled Cheese Bread

Marinate fish in vinaigrette for one hour. Serve over bean sprouts with additional vinaigrette and a slice of grilled sourdough topped with melted swiss.

pizza?

sandwiches?

You need to stay out of the kitchen with those ideas. My poor babies...

a milkshake?

I would eat fried snapper as a sandwich with the sourdough. Way to go!

Um, milkshake=milk and a shake. That's not on the list.

juice?

I guess the vinaigrette is kinda like juice...

something old, something new, something borrowed, something blue?

hmmmm don't know

i guess the recyled recipes group is dead, huh? wanna i take some pix?

Hmmmm. I just don't know what to say.

1. sesame vinaigrette
2. Swiss cheese
3. whole Red Snapper
4. bean sprouts
5. loaf of sourdough

6. organic lemon
7. tomatoes
8. ice cream

You also get to use water, salt and pepper, oil


Assuming the Red Snapper is cleaned (otherwise I'm outa here...) fry it in oil, with salt and pepper to taste. Garnish with lemon slices when done.

Make a salad of tomatoes and bean sprouts and sesame vinaigrette. Cube the cheese and mix in gently.

Toast the bread and serve with the fish and salad.

Dessert is ice cream this time...

I'd marinate the snapper in the vinaigrette, bake it in a small baking dish, place pieces of the fish over the bread in a bowl with sauce/juices/broth from the cooking, top it with the swiss cheese (and let it melt) and then the bean sprouts and sprinkle it with Mrs. Dash and a bit of pepper. I'd serve it hot for two people on a cold evening with a lovely glass of warm mead or white wine. Thanks for the idea! Now to find a dinner partner...



1. sesame vinaigrette
2. Swiss cheese
3. whole Red Snapper
4. bean sprouts
5. loaf of sourdough

grilled garlic and rosemary snapper with bean sprout salad and sourdough bruschetta

3 ingredients:
tomato-1/2 tomato for salad and half to put on top of bread
rosemary to season snapper
garlic to season snapper

combine salt, pepper, oil, to "baste" fish with. Bruise rosemary or mash leaves to release flavor. Combine rosemary with finely chopped garlic and more salt and pepper and put inside cleaned fish.

Dani, I'm coming to your place for dinner!

Shannon, looks like you can't stump many of us with these ingredients. Good try tho!

minus the fish & cheese a salad with bread

I like Gabbys idea

Great ideas!

It's more fun to see what everyone comes up with, Gab. Don't mind not stumping anyone ;)

I didn't want to see what anyone else made before I did mine so I copied the ingredients to paste here and scrolled down fast.
1. sesame vinaigrette
2. Swiss cheese
3. whole Red Snapper
4. bean sprouts
5. loaf of sourdough

My three extra ingredients would be baby spinach, mushrooms and red onions to which I would add the sesame vinaigrette and bean sprouts and make a salad. Then I would slice the sourdough bread and place slices of the Swiss cheese on it to make cheese toast. I would broil the whole red snapper in the oven with just a tiny bit of olive oil and salt and pepper. Dinner is served.

LOL! I do that too, Joan!

First rate recipe! I would enjoy that.

I don't know what snapper is, so you can stick that back in the fridge or wherever. From the name, it sounds like a type of fish, and I'm allergic to sea food.


What would you make with the following list of five ingredients?

1. sesame vinaigrette
2. Swiss cheese
3. whole Red Snapper
4. bean sprouts
5. loaf of sourdough

You also get to use water, salt and pepper, oil and up to three other ingredients.


Get a tomato, bacon, and lettuce as your other ingredients. cook the bacon. slice the tomato, shread some lettuce. melt some cheeze on your bread. Add some lettuce, some bacon, and some tomato to it. You can either add your sprouts to the sandwhich, or put them in a bowl with some of that lettuce and tomato. Dip your sandwhich in the vinergerette and enjoy.

Yes, it's fish, Holly.

I never thought about doing the sprouts on a sandwich! Sounds great to me!

Hey, I thought of a sandwich too! I would grill the fish, put it on thick slices of the bread with the cheese and sprouts and pop it in the oven until the cheese melts. For my extras...I would use strawberries, blueberries and banana tossed with a tiny bit of the vinegrette and served on the side.

Fantastic combo, Sue. I especially love that fruit salad idea!

She can't help it Shannon, I did all the cooking. Since the crock pot she's trying.

at least she has stopped ordering out so much.

OK I'm cheating haha!
or maybe not...does a bag of frozen vegetables for stewing count as one item ?OK...good!
3 xtra items....1)1lb bag of the frozen vegetables for stew ...potatoes,celery, carrots,onions
2) Jumbo can of whole roma tomatoes and juice
3) fresh endive or belgium lettuce cleaned and chopped.
Combine the fresh ,whole deboned red snapper,cut into thick pieces(throw the head in too ,for rich flavor), frozen vegetable, canned tomatoes in a stewing , soup or crock pot untill vegetebles cooked
Serve snapper stew with endive or belgium salad with sprouts and grated swiss cheese drizzled with a small amout of sesame oil and finish with lemon juice ,
Dunk the sourdough bread in the rich snapper stew sauce.....mmm-mmm-good.
OK I know I've been eliminated because of too many ingredients but red snapper stew was a staple growing up with a Portugese mother.
Although she (and I continue to ) used all fresh ingredients...and a liberal amount of fresh parsley added to the stew at the end , it would work with the shortcut of pre-package frozen stew vegetables.Couldn't resist sharing..!

Yes, the bag of veggies count as one.

And I LOVE fish stew!

Stuffed Red Snapper and Hot Shanghai Salad

© Dorine Houston 2007

1 long (baguette-shaped) loaf sourdough bread
4 oz. finely grated Swiss cheese
8-10 cloves garlic, finely minced
1 tsp. salt
3/4 cup EVOO

Slice bread not quite all the way through. Thoroughly combine next 4 ingredients and spread inside the cuts in the bread, with more on top. Set aside until a few minutes before serving.


Have your fish vendor scale and gut the red snapper and remove eyes, but leave head, tail and fins intact. Ask to keep the roe if available. (It is customary to put ½ black olive in the eye socket before serving.)

4 lemons
2 bunches Shanghai bok choy, well washed and separated
½ lb. bean sprouts, very well washed in water containing a splash of chlorine bleached and rinsed at least 3 times after that, the first rinse containing a good slurp of cider vinegar

Lightly salt the inside of the fish and fill it with very thin lemon slices and the roe if you got some. Lay on a lightly oiled baking sheet and slash the side that's up 3 times. Bake at 350 F until done.

Meanwhile, sauté bok choy and sprouts in oil or rendered goose fat until bok choy is getting tender and is still very bright green. Remove from heat and toss with sesame vinaigrette.

Lightly cover the bread with foil and bake 2 minutes then uncover and bake 1 more, until top is nicely browned.

Place red snapper on a long platter and arrange vegetables around it. Take care of the eye socket. Cut 2 lemons in half horizontally and arrange around the fish. Place 1/2 thick slice from another lemon in the fish's mouth as garnish. Place additional slices in the slashes in the side. Arrange bread in a basket lined with a white linen napkin.

Set table and serve; serves 2.

A good wine with this meal is Marques de Caceres white tempranillo Spain).