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beef fajitas with corn salsa, black beans
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Friday, June 6, 2014

Red Snapper with Basil Vinaigrette

Red Snapper with Basil Vinaigrette
Snapper is one of my favorite fish to purchase at the fish market. It is $3 a pound, fresh and easy to prepare. This snapper dish from Gourmet magazine is a perfect summer dish. The fish is light and the vinaigrette adds a nice brightness to it. And as an added bonus, the vinaigrette worked beautifully as a dip for the artichoke leaves.  I love eating steamed artichokes, they were always quite a treat as a kid.  Miss F doesn't agree.  She tried it, but she hated it.  She instantly made a disgusted face.  How can anything dipped in melted butter taste bad?
Red Snapper with Basil Vinaigrette

4 red snapper fillets
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
1/3 cup thinly sliced fresh basil

Preheat broiler and grease a large shallow baking pan.

Season fish all over with ½ teaspoon salt and ¼ teaspoon pepper, then put in the baking pan. Drizzle the fillets with ½ tablespoon lemon juice and 1 tablespoon oil.

Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes. Transfer to a platter.

While fish broils, whisk together remaining ½ teaspoon salt, ¼ teaspoon pepper, and 2 ½ tablespoons lemon juice in a small bowl, add the remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over the cooked fish.
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