There’s a fairly large population of folks who just don’t
like fish. I’m not talking about people with allergies, but those poor souls
who’s worst nightmare is arriving at a dinner party, only to find out the main
course is fish. Their reasons are as diverse as they are unfortunate.
Well, this broiled red snapper recipe may be just what the
doctor ordered. Normally we don’t want to cover up the delicate flavors of the
seafood, but in this case, we have no choice. It’s not like you can’t tell
you’re eating fish, but close enough.
doctor ordered. Normally we don’t want to cover up the delicate flavors of the
seafood, but in this case, we have no choice. It’s not like you can’t tell
you’re eating fish, but close enough.
By the way, the last time I made red snapper, a few people
wondered out loud if that was a wise choice, sustainability-wise. I believe the
variety I used was local and not in danger, but I know it’s on some no-eat lists. However, things may be looking up for red snapper in the Gulf.
wondered out loud if that was a wise choice, sustainability-wise. I believe the
variety I used was local and not in danger, but I know it’s on some no-eat lists. However, things may be looking up for red snapper in the Gulf.
I just read that there appears to be an abundant red snapper
population there, and fishermen are anxiously waiting for the bureaucratic powers
that be to raise the limits. You can read more about that here. Of course, this
will work with any white fish, so I hope you give it a try soon. Enjoy!
population there, and fishermen are anxiously waiting for the bureaucratic powers
that be to raise the limits. You can read more about that here. Of course, this
will work with any white fish, so I hope you give it a try soon. Enjoy!
Ingredients:
2 (7-oz) red snapper filets
2 tbsp mayonnaise
1 tbsp lemon juice
1 tbsp bbq sauce
salt and cayenne pepper to taste