By: Captain Troy Frady
2 whole White Snappers (Red Porgy) about 1 1/2 to 2 pounds each. Use more fish if they are smaller. You need about 2 to 3 pounds of meat. Use them head on, scaled and gutted. You may also take a knife and cut a few slits in the fish so the butter sauce and olive oil will drizzle into the meat and increase the flavor.
Salt and pepper fish filets to taste.
4 tablespoons of fresh basil
4 whole cloves of garlic (minced)
1 cup of dry white wine
1 stick of butter
1/4 cup of extra virgin olive oil.
1/4 cup balsamic vinegar (cooking sherry or red vinegar will do)
Preheat your oven to 400 degrees. Rub White Snapper or Red Porgy with salt and pepper and fresh basil. Place fish in a baking dish with the wine, vinegar, butter and minced garlic. Rub butter over the top of the fish and it will melt into the fish.
Place in the preheated oven. Cook fish uncovered.
Every 4 to 5 minutes, open the oven door and use a spoon to ladel the olive oil, vinegar and melted butter/garlic mixture and drizzle over fish.
Repeat this step until most of the butter/wine and vinegar sauce is used up and dehydrated.
Cooking time should be about 30 minutes. Do not over cook. Take a fork or knife and stick the fish in the thickest part and try to pull a flake of meat away from the bone. If meat pulls away and flakes, it is done. It may take up to 40 minutes to complete the cooking.