Love and Spices:
Mediterranean red snapper

A delicious fish dish that will surely impress your guests

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices cookbook - WestmountMag.ca

Love and Spices, a beautifully illustrated English-language cookbook by Monique Singer, offers unique recipes for cooking with spices, from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each of her recipes.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Mediterranean red snapper with roasted vegetables

The snapper is a tropical fish with many facets, particularly appreciated in Mediterranean cuisine for its white and delicate flesh.

Preparation time: 40 min | Cooking time: 55 min | Preheat oven to 375°F/190°C | Yields: 4 to 6 servings

1 whole red snapper, about 2 lb /1 kg
3 medium potatoes, sliced
2 tomatoes, sliced
2 onions, sliced
2 lemons, well-washed and sliced
1/2 cup / 120 ml white wine
1/4 cup / 60 ml / 4 tbsp olive oil
2 tbsp dried herbs salad seasoning
3 tbsp Dijon mustard
1 tbsp smoked paprika
1 tsp sea salt
1 tsp freshly ground pepper
10 sprigs fresh thyme
1/4 tsp cayenne

Rinse the red snapper thoroughly, scale it, and pat it dry.
Spread one tablespoon of olive oil, salad seasoning, and pepper and set aside.
Coat a deep oven dish with one tablespoon of oil.
Place the onions at the bottom of the dish, then the potatoes on top.
Add the thyme, season with salt, place the fish on top and set aside.

SAUCE

In a small saucepan, mix wine, paprika, mustard and the remaining oil.
Reduce over low heat, and pour over the fish.
Place the sliced tomatoes on top of the fish, then the sliced lemons, salt, pepper and cayenne.
Cover with parchment paper, then foil.
Bake for 45 minutes, basting occasionally.
Uncover, broil for 10 minutes on the bottom rack, and baste.

Cilantro lime cauliflower rice

Preparation time: 15 min | Cooking time: 7 – 10 min | Yields: 4 servings

1 large cauliflower
1/2 onion, finely chopped
2 small shallots, chopped
2 garlic cloves, crushed
1 tbsp coconut oil

Cut the cauliflower, discard the stem, rinse, and pat dry.
Use a hand grater to grate the cauliflower finely.
Squeeze out the liquid with your hands.
Sauté the onion and shallots in a large skillet with one tablespoon of oil over medium heat for 4 to 5 minutes until translucent.
Add the garlic, and sauté for another 5 minutes.
Add the grated cauliflower and continue to cook until dry.

SAUCE

1/4 cup / 60 ml lime juice
1/4 cup / 15 g cilantro or parsley, stems removed
3 tbsp olive oil
1/2 tsp salt
Freshly ground quatre poivre pepper

While the cauliflower rice is cooking, pulse the cilantro, lime juice, salt, and pepper in a food processor.
While the food processor is running, add two tablespoons of olive oil and blend until smooth.
Pour the sauce over the cauliflower rice.
Continue to cook, mix until dry.
Serve hot.

Dried herb salad seasoning can be found on the salad dressing shelves at any supermarket.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion list is her attraction to spices, their benefits, and the distinctive flavours they bring to all dishes. LinkedIn