I love surprises- Part II

Name: I love surprises- Part II
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Spicy Garlic Aioli; 4 servings Aioli; 2 teaspoons black pepper; 4 servings Main Dish; 4 servings I contemplated how to prepare Doug. Doug was a special fish. Wed been through so much and he deserved a dignified preparation/farewell; 4 servings Fish; 4 servings While the fish is marinading, boil the water for the steamer. When the water begins to simmer, add the ginger halves and continue until the water reaches a boil. Insert the steamer; 1 clove garlic, chopped; 1 garlic clove, chopped; 1 inch ginger, cut in half; 2 Tbsps ginger, peeled and chopped; 3 inches ginger, peeled and sliced into 1/4″ rounds; 4 servings Ginger Steamed Whole Red Snapper Spicy Garlic Aioli; 4 servings Japanese; 1 juice from lemon; 4 servings Marinade; 59 milliliters lemon juice; 4 servings lemon juice; 59 milliliters mayonnaise; 1 teaspoons onion powder; 4 servings I love surprises- Part II; 2 Tbsps peanut oil; 1 whole red snapper, cleaned and scaled (any size will do as long as it fits into your steamer- I used one that was around 1lb); 4 servings sea salt; 1 teaspoons Tabasco sauce; 1 dash Tabasco sauce; 79 milliliters vegetable oil; 2009 by Tokyo Terrace on May 28; 4 servings No, you are not imagining things. Doug is, in fact, on a plate ready to be eaten; 4 servings RIP Doug

I love surprises- Part II is a pescatarian main course. This recipe makes 4 servings with 613 calories, 48g of protein, and 43g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up rip doug, dash of tabasco sauce, juice of lemon, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.