Plain Boiled Red Fish or Red Snapper

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Wash the fish; when cleaned, wipe it dry and rub it over with lemon juice and salt. Put it in a fish kettle or other vessel to boil, cover it with soft water and throw in a handful of salt. As soon as it begins to boil, skim it and let it simmer; hard boiling breaks the flesh before it is cooked thoroughly. When done, lift it out of the water with a drainer, slip it carefully on a dish and send to table with Lemon Sauce for Fish and Mushroom Sauce.