****GIVEAWAY CLOSED // CONGRATULATIONS TO OUR WINNER @MELANIEWMALONE****
Nothing says alfresco summer entertaining quite like a family-style grilled fish, farmers market fresh corn salad and an extra crispy cabbage slaw!
Saturday mornings mean one thing our home, a family stroll to the farmers market in the park that’s just across the street. They have the best farm-fresh produce. Especially this time of year. A few weeks ago, however, a new fish vendor made his debut and inspired this entire meal. Freddie has always been so adventurous with his cooking, and for this, I am very grateful. So when pointed at the two-pound (whole) red snapper and looked at me with inquisitive eyes, I nodded instinctively and I told him I’d not only be documenting the experience, but I’d also be taking the opportunity to do what I love doing best, creating a beautiful tablescape to complement this bold and delicious dish. Paired with fresh microgreens, a garlic rub, and lemons, this red snapper is at the top of our family favorites for its flavor and ease.
You may remember a few months back; we took a trip to Montauk where Freddie and I cooked and entertained for my in-laws. The lobster dinner was excellent however, I’d have to say that the tablescape remains one of my favorites for its curated assortment of found objects, vessels, and tableware, all from Weston Table. Remember these insanely unique oyster plates?
Since then, Weston Table has been my go-to for all things home and lifestyle. Their beautifully curated marketplace is uniquely one of a kind, and I’m always finding pieces to add to our home. If you know, you know!
We love them so much that we wanted to bring you the opportunity to have a few pieces of theirs in your home with a $1,000 Weston Table Digital Gift Card Giveaway. Starting today, Sunday, August 8 to Friday, you can enter to win by following the steps below. And don’t forget to set your calendar because on August 20, at 4 pm EST, Weston Table and I will be selecting one winner who will receive the grand prize!
But if you find yourself perusing Weston Table in the meantime, they’ve kindly offered my readers 10% off with the promo code WTJENNY – so dont forget to use this at checkout! And for all the products we used here today, you can shop them here or in the scroll below.
TO ENTER TO WIN;
1. Follow @jennycipoletti, @weston_table and @fredcip
2. Tag three friends you’d like to entertain with in the comments of THIS Instagram post
3. Last but mostly not least, sign up at HERE
Now, for the yummy stuff, the recipes! Hope you enjoy as much as we did!
Family Style Lemon, Garlic & Herb Grilled Red Snapper
- 2 lb Red snapper (scaled, gutted, cleaned)
- 10 Cloves of garlic
- 2 Bulbs of garlic
- 1/8 Cup fresh parsley
- 1/4 Cup olive oil
- 2 tbsp Sweet basil
- 1 Cup of mixed micro greens
- 1 1/2 Lemons thinly sliced
- 2 Red onions
- 2 White onions
- Salt and pepper to taste
Preparation
- Slice on an angle 4 cuts on each side of fish (8 total)
- In a mortar and pestle mix 6 cloves of garlic , 1/8 cup fresh parsley, 1/4 cup olive oil, 2tbsp sweet basil. Once you crush and mash the mixture to a silky consistency, spread in between the slices and the outside of the fish.
- Stuff fish with 1 cup of mixed micro greens that include cilantro, 6 cloves crushed garlic and 1 1/2 lemons thinly sliced. Drizzle inside with olive oil and sprinkle 2 tbsps of salt (save some micro greens for garnish)
- Sprinkle fish with 2 tbsp of salt on each side
- Drizzle with olive oil on both sides about 1/4 cup total
- Before placing on grill, make sure the grill has been pre heated to max heat and brush the grate with oil.
- Grill fish over high heat, uncovered, until lightly charred and it releases easily from the grate about 10 minutes. Turn fish over and cook another 10 minutes.
- Transfer fish to a platter and let stand for 10 minutes. Drizzle with oil, lightly salt.
- Use left over micro greens as garnish along with 2 lemons cut in half and grilled face down until slightly brown and grill marks are present.
- I also cut 2 bulbs of garlic , 2 red and 2 white onions in half coated in olive oil and seasoned with salt and pepper onion and grilled face down for 10 minutes until grill marks are present
Cold Red Cabbage Slaw
- 1 Head of red cabbage
- 1/2 Red onion
- 1/4 Cup micro greens
- 1 Lime
- 1/4 Cup of olive oil
- Salt and pepper to taste
Preparation
- Cut head of red cabbage in half, then quarters and thinly slice
- Peel and chop 1/2 red onion
- Add cabbage and onion to bowl
- Top with 1/4 cup micro greens
- Squeeze one lime over slaw
- Drizzle 1/4 cup of olive oil
- Season with salt
- Lightly toss to coat the slaw
Dutch Oven Potatoes & Onions
- 10 Ratte potatoes
- 1/2 Cup of olive oil
- 1 White or yellow onion
- Salt and pepper to taste
Preparation
- Cut 10 Ratte potatoes in quarters at an angel (can sub with yukon gold, or red bliss potatoes)
- Add 1 /4 cup of olive oil to pan or skillet
- Add potatoes and cook on medium heat stirring occasionally for 20 minutes until the potatoes begin to soften and brown
- Cut 1 white or yellow onion into strips
- Add onion to pan with another 1/4 cup of olive oil (can sub butter)
- Mix together and cook stirring occasionally for another 10 minutes until onions soften and brown
- Season with salt and black pepper once cooked
Chili Lime Corn Salad
- 6 Ears of corn
- 1 tbsp Butter
- 1 Lime
- Salt and pepper to taste
- Chilli powder
- Micro greens
Preparation
- Peel off the husks by pulling down toward the stem-end and remove any remaining silks
- Boil a large pot of water big enough for all corn to be submerged
- Add peeled corn on the cob to water
- Cover and boil on medium heat for 6-8 minutes
- Remove corn and let cool for 10 minutes, pat dry
- Cut corn off cob and add to bowl
- Add 1 tbsp butter
- Squeeze 1 lime over corn
- Season with salt and black pepper once cooked
- 3 tbsp chilli powder
- Garnish with micro greens
