So I suck. I abandoned my blog for about a month. I accept it. I’m back now. Let’s keep it moving.
Summer is officially over. I’m sad; yet glad. I’m looking forward to Fall, which means- nights spent by the fire pit, Pumpkin Spice Lattes, and Pumpkin beers! It also means that running outdoors will be so much more pleasant. The Summer heat really sucks the life outta my runs. I had to move them to late evenings…creepy!
Second semester of nursing school is much more time consuming than the first semester. I actually got my first “C” on an exam! Yup, it’s that serious. I’m over it. I’ve just come to realization that I have to buckle down and study. I’m grateful for the challenge.
Thankfully, I’m down to one part-time job. I don’t know how I would be able to juggle two. Not to mention the other happenings of life: husband, dogs, Pikermi training, and something called house-wife-ing. My head would be spinning and possibly explode!
Nursing school has the potential to sabotage my healthy lifestyle that I worked so hard at establishing last Spring. I confess, I have indulged in fast food 1-2 times a week for the last 3 weeks! Yuck. I feel horrible.
In an effort to redeem myself, I baked a whole fish for dinner last night.
Thai Red Snapper
Here’s the recipe
1 lb. Red Snapper (whole is best; but fillet would work, too)
handful of Cilantro
handful of Basil
Sauce
1/4 cup Green Onions, chopped
1-2 tbsp. minced Garlic
4 tbsp. Soy sauce (low sodium)
4 tbsp. Oyster sauce
1 tbsp. Fish sauce
1 tbsp. Lime juice, fresh squeezed
1 tbsp. Sweet Chili Sauce
1 tbsp. sugar or natural sweetener
1/4 tsp. black pepper
Pre-heat oven to 375 degrees
Inspect your whole fish for any scales. My fish was gutted; but it wasn’t descaled. If yours still has scales, just take a knife and scrape from tail to head. This will send them flying, so wear some protective eyewear.
Whisk all the sauce ingredients together and set aside.
Take a piece of heavy-duty aluminum foil and lightly coat with oil or cooking spray.
Score your whole fish on both sides.
Place fish on foil. Make sure your foil is large enough to envelope the fish and create a tent.
Drizzle about 1/3 of the sauce on both sides of the fish. Make sure you get some in the score marks!
Stuff the fish with 1/2 the Cilantro and Basil.
Make a tented envelope with foil, and place directly onto rack.
Bake for about 20-25 minutes.
Check to make sure fish is nearly cooked through, by using a fork. The meat should flake and appear dry.
Open pouch and drizzle 1/3 of sauce. Broil on high for about 8 minutes. Watch closely so you don’t burn it!
The outside should be crunchy.
Dress your fish with the remaining cilantro and basil. Add some lemon and lime wedges, too.
Finally, top with the remaining sauce and serve.
Keep in mind that there will be bones in your fish, so go easy when digging in!
Enjoy!
THF
