Culinary Adventures with Camilla

This month, the Fish Friday Foodies, with Karen of  Karen's Kitchen Stories , is serving up a virtual  La Vigilia  which is short for  La  Vigilia di Natale . You can read more about that in my round-up I'm sharing for the event at the end of the week. But this is what I am offering as my third (meaty fish) course. I love serving - and being served - a whole fish. Head, tail, fins, eyeballs, and all. Case in point... Braised Bee Line Snappers with Shaved Truffles Whole Roasted Bream with Ginger-Tamarind Sauce Masgouf We recently went to one of my favorite restaurants for our company holiday dinner and Pia and I both honed in on the whole fish option! This was a black cod flash fried with fennel, caper, and all sorts of deliciousness going on. Some of our co-workers asked us to kindly face its eyes away from them. Ha. Fine. Like Chef Brad Briske of HOME Soquel , I added layers of flavor in this roasted fish, including earthy fennel a...

This is a sponsored post written by me on behalf of  Melissa's Produce . I received complimentary product for the purpose of review and recipe development, but all opinions are honest and they are my own.  This page may contain affiliate links. You can read more about this #FreakyFruitsFriday challenge in my Spicy Prawn and Freaky Fruits Noodle Salad  recipe post from last Friday. But the Enthusiastic Kitchen Elf could not be swayed from his idea of roasting a whole fish with the blood oranges. Okay, fine. Before I get to our recipe, though, please see the list of the other creations today... Cast Iron Blood Orange Chicken Thighs by Amy at House of Nash Eats Chocolate Cupcakes with Dragonfruit Frosting by Heather at Hezzi-D's Books and Cooks Cinnamon Pancakes with Blood Orange Syrup by Terri at Our Good Life Dragon Fruit & Papaya Pico de Gallo by Colleen at Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Freaky Blood Orange...

When we were at the fish market this evening, the Enthusiastic Kitchen Elf spied a vermillion snapper. "Mommy," he tugged excitedly on my arm, "can we have a whole roasted fish for dinner tonight, please?"  While vermillion snapper isn't a 'best choice', according to the Seafood Watch, it is a 'good alternative.' Besides, how do you say no to a kid who wants to eat a whole fish?? You don't. So, we bought one. Because I had a bunch of zested citrus from making Yuzu Kosho , I decided to use those "naked fruits" in this recipe. Ingredients 1 vermillion snapper, cleaned red grapefruit (I used half of a grapefruit), thinly sliced onion (I used half of an onion), thinly sliced 3 limes, quartered olive oil 1 C chicken broth Procedure Preheat the oven to 400 degrees F. Lay your snapper in a baking dish. Fill the snapper cavity with as many slices of grapefruit and onion as you can. Lay the fish flat and cover ...