SNAPPER THURSDAY
Serves 2.
Spiced with crushed ground black pepper and cajun, baked potatoes & sautéed vegetables becomes a zesty accompaniment for coated snapper. Do not worry if you only have low quality white wine, if you cook it with love…it will taste excellent. Serve these gorgeous, healthy snapper with white wine, and any get-together will start off smashingly. Be careful at the end of it thou, cuz you might get surprise news…that could change your life forever….
Ingredients:
· 2 red snapper fillets, about 6 to 8 ounces each
· Small potatoes, cut in half if you please
· ½ red paprika
· ½ yellow paprika
· small eggplants
· Mushrooms
· Zucchini
· Olive oil
· 1 medium clove garlic, pressed
· Onions & shallot, cut in tiny slices
· 3 drop of honey
· Cajun seasoning, Italian seasoning or your own favorite seasoning blend, with salt
· 1/8 teaspoon fresh ground black pepper
· 2 tablespoon grated cheese, optional
· White wine
Preparation:
Place clean small potatoes in a tray with couple drops olive oil (remember to check the lit otherwise you’ll over poured it). Add the crushed garlic, cut onion & shallot with a pin of salt. If you have fresh dill, that would be perfect.
Bake the potatoes till done.
While waiting for it, you can take more sip of wine or having smoke together. Take your time.
Once you think the potatoes almost done, you can start with sautéed vegetables.
Cut the vegetables, wash it & cooked slowly on the frying pan. Make sure the pan is big enough for it. Add salt, pepper, honey, Italian herbs, white wine, cheese and lot’s of love. If the taste still poor, this is the time to challenge your creativity & making decision.
On the other frying pan, place snapper fillets which has been coated with flour, Cajun & ground black pepper. Fry the fish with enough olive oil (once again, checked the lit!!) until fish flakes easily and is no longer translucent.
Enjoy the moment…
Ough…SNAP!!
