 | This plate could have easily served two people. Except I ate the entire thing while watching the US defeat Ghana in the World Cup. Miss F had no interest in eating any of the snapper, so she enjoyed bean and cheese taquitos instead. This dish is entirely my own creation, based on the fresh vegetables we harvested from my parents' garden and the fresh snapper we got from the Kemah fish market. And it was completely amazing, most definitely enhanced by the garden fresh tomatoes, bell peppers and basil. The garden has had a great year so far, at last count there were nearly 20 bell peppers and over 60 tomatoes growing. This year has been much more successful than last. I am going to try and convince them to add a second bed this fall. |
1 tablespoon olive oil
2 large red snapper filets
1 clove garlic, minced
2 tomatoes, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
½ cup white wine
1 tablespoon minced basil
white rice
Heat the oil in a large skillet over medium-high heat. Salt and pepper the snapper filets, saute a minute per side, remove from the pan and set aside. Saute the garlic for 30 seconds, add the tomatoes and bell pepper, saute for two minutes more. Deglaze the pan with the white wine and stir in the basil. Nestle the fish into the tomato and pepper mixture. Cover, reduce heat to medium-low and cook for 5 to 7 minutes more. Serve the fish over rice with tomatoes and peppers spooned over top.
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