A Snappy Meal with Octavio
Red Snapper Stuffed with Citrus and LemongrassHave your local fishmonger clean and scale a 3-4 lb. red snapper.
Rub fish with olive oil and stuff cavity with sliced lemons and chopped lemongrass. Salt both sides of fish heavily and bake at 425 degrees for 20 minutes.
Remove from oven and then broil for 2 minutes per side till skin becomes crispy.
Served above with sliced burdock root stewed for an hour with onions, soy sauce, mirin and sake.
House-pickled daikon
Octavio fillets the entire fish tableside
Squint (or click photo to enlarge) and find Sailor Page patiently waiting for table scraps
Mumbai Cantaloupe Salad: Chop one melon and toss with lemon juice, a sprinkle of sugar and powdered ginger, a few chopped green chilies, some shredded mint and cilantro and 1 diced shallot.
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