Fit Fare

Photo ©2006 by Dennis Crall. Click for larger image.

I once knew a woman who loved to visit aquariums. It wasn’t out of some interest in oceanography or marine biology; rather, she would stroll through Chicago’s Shedd Aquarium and imagine how the fish on display would taste. I thought that was a little grotesque when I heard about it; after all, most of us don’t immediately think of tender, juicy lamb chops when we hear “Mary Had a Little Lamb.” Still, when I was snorkeling in the West Indies last summer and a vibrant pink-red fish swam by my face, I must admit that I thought, “Mmm…good with fruit salsa.” I didn’t grab it up at the time, because I’m not skilled in noodling, and there was nowhere in my bikini to store it anyway. But it remained on my mind.

That fish I saw was probably a Caribbean red snapper, a relative of the widely available red snapper. Every few weeks during the warm months, a fishmonger from Galveston, Texas pulls his truck full of shrimp, crayfish, and crab through my Midwestern town. It’s the best, freshest seafood around, and if I’m lucky, he’ll bring red snapper, gutted for my convenience.

Whole red snapper is a breeze to grill; just rinse it out, fill the cavity with some aromatics or a spice rub if you’re so inclined, and toss it on the grill, scales and head and all. Give it about ten minutes per side (or ten minutes per inch of thickness if it’s over 2 inches). When you’re done, the skin and scales will peel off easily, leaving you with tender, steamed flesh. I particularly enjoy this preparation served with a sweet salsa, which could be made of anything you like. I usually use pineapple, cilantro, red onion, crushed red pepper, and whatever other fruit looks good and seasonal; other additions could include corn, jalapeños, mangos, lime juice, avocado, or red bell pepper. Choose whatever’s fresh and seasonal.

Photo ©2006 by Dennis Crall. Click for larger image.

Research suggests that the benefits of fish are diverse; the list of ailments that may be improved by eating fish includes Alzheimer’s, bipolar disorder, several types of cancer, diabetes, eczema, osteoporosis, and rickets (source). Many of these benefits are realized by taking concentrated fish oil supplements, but regardless, fish is a low-fat, low-calorie, and nutrition-dense food. Though some large fish, such as swordfish and tuna, should be avoided or limited by pregnant women, red snapper is generally not considered among them. Red snapper is high in selenium, vitamins B12 and B6, phosphorus, and a good source of omega 3 fatty acids (source).

If you can find red snapper whole, you’ll be able to enjoy its scary face. Better yet, you’ll be able to enjoy its scary face charred into submission on your grill. Far be it from me to relish the death of another living creature, but anybody who’s seen Jaws can understand the satisfaction of seeing an extremely sharp-toothed fish dead on a plate. In the end, it’s better there than in one’s bikini.