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Its amazing that snook season is open again. Such a wonderful fighting fish and so good to eat too. We love good cooking so we applaud the time that someone took to provide this recipe. I encourage you to try Seth and Astrid's business, but whatever you do don't spoil the fish by trying to cook it this way.
This recipe is maybe from the 1970's or 80's. Smothering wonderful fish in rich sauce and pastry is what we did a quarter of a century ago. No more. Sear or broil it quickly with aromatics and have lemon or any other citrus ready to squeeze over it.
Whatever you do don't smother the wonderful flavour of snook with all these extras. Simple is best. Check how they cook fish at any Michelin starred restaurant anywhere on the planet. A plate of fresh snook might cost you $50 ... if you can get it, but it will be simply grilled or broiled and served with aromatics.
For us, it's free if you know the right water, right tide, right bait or right fisherman! How wonderful.
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