This is the rating that is in the middle of the ratings distribution. This number is useful in that it accounts for how different people have different interpretations of the rating system. If we pin the population average to 3 (define 3 as the new 64.77) and adjust this particular recipe's average accordingly, we see that, relative to a population average of 3, this recipe's adjusted standardized average is 3.00. ![]() The average rating of all the recipes on this site is 64.77. This is the average rating for this recipe, relative to the average rating of all of the recipes on this site. And baking at a fairly high temperature is key - at lower temperatures, the fish takes longer to cook, losing more moisture in the process. Second, the crunchy top coating helps protect the fillets from drying out. For one, the fillets sit on a bed of vegetables which steam during baking, cooking the fish from the bottom. Now, if you’re nervous about overcooking fish, this recipe may calm your fears. ![]() Don’t worry about the fish naturally overwhelming the rest of the dish - red snapper has a sweet, nutty flavor that lends itself well to unadorned vegetables and subtle spices. Crushed potato chips (thin, plain ones are fine) blended with spiced bread crumbs and Parmesan are a simple, flavorful addition to fish. Potato chip breading packed onto red snapper is a new way to look at the old English classic fish and chips dish. “Fish and chips” takes on a whole new meaning - and finds extra inspiration from Mediterranean cuisine - for this fresh-tasting, potato chip-crusted fillet. Lunch / Dinner ★ ★ ★ ☆ ☆ Crispy Crusted Red Snapper with Tomatoes & Leeks Crispy Crusted Red Snapper with Tomatoes & Leeks
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