food&spanglish

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food&spanglish

360 ♥

man-and-camera:

Cap Suspension Bridge

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sporkme:

Cilantro and Chili Stuffed Snapper
Whole fish is one of my favorite things to cook, but I haven’t made on in ages. It’s a lot easier than it may look, and the fish shop will do all the dirty work and clean it for you. You can even eat the skin, just look out for bones.
Ingredients:
1 whole snapper, scored 2 cm apart along the skin
1 cup chopped coriander
4 garlic cloves
Juice of 1 lime
1 red chili, roughly chopped
1/2 red onion, sliced
Salt, pepper, and olive oil
In a mortar and pestle, mash the garlic and chili with some salt, into a paste. Mix in the coriander, half the lime, and a bit of olive oil, and then stuff the mixture into the scores. Any leftover can be mixed with the onion, and stuffed into the middle of the fish.
Preheat the oven (turn on the grill in the oven as well) to 200C / 375F, with the grill hot. Get an oven-proof skillet nice and hot with some olive oil, and sear the fish for about 5 minutes. Put it under the grill in the oven for 10 minutes or so, until the fish is cooked through. Squeeze the rest of the lime over the top, and serve.

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timclinchphotography:

This is the image that won in the ‘Food and it’s place’ award. It was taken in the wonderful Eiffel (of tower fame) designed fish market in Jerez de la Frontera in Spain.

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dianalaurel:

drooling
gummy bears are my favorite food group

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palides:

(by toi ♥)

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pleasedonttouchthat:

Can’t wait for Summer

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willyoulookatthat:

St Patricks Crisco by Shelf Life Taste Test on Flickr.

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