When Mark and I were in Provence (if that isn't the most annoying thing to hear someone else say, I don't know what is) we ate a lot. A lot. I also bought a bunch of spices to bring back home with me. One particularly beautiful spice blend that was too tempting to pass up, was simply labeled "Poisson" which is "Seafood" in French. I know this from watching Prince Eric's chef cook and sing about it in the Little Mermaid. I decided that I wanted to run this mix all over a nice, whole fish and bake it in the oven for optimal enjoyment. Now, where does one procure a whole fish? I'm sure Wholefoods would do it, but I like to buy fresh, whole fish at H-Mart or another similar Asian Grocery store where the seafood selection is always very fresh and where they have a very easy to follow system for having your fish cleaned. They will do a simple gutting and scaling or make you fillets or anything in between. They have a number system with pictures to show you exactly what you are getting. I get my fish done "#2" which is scaled and gutted which works perfectly for baking whole.
1 1/2 lb. red snapper
2 tsp. salt
2 Tbs. Herbes de Poisson
1. Rinse your fish in cold water and pat dry with a paper towel.
One Year Ago: Cucumber-Thyme Hendricks Martini
Two Years Ago: Layered Ratatouille