Delicious Red Snapper

First of all, let me just say that my sister is so smart! I have been trying to figure out how to upload my pictures to Flickr and then get them to show up on this blog. She sent me a very detailed email on all of the steps and it worked like a charm! Thank you Erin!

So, on to my delicious red snapper!


I should say that on Saturday, my Mom and I had the opportunity to meet with a very dear friend of mine, Kim, and her mother Nancy. We met for lunch at Cafe Brazil which is near Central Market. Central Market is a super grocery store, but unfortunately it is not very close to where I live. I love to go there whenever I can.

Mom and I went there after our great lunch and I was able to get some fantastic fish. I had never cooked with red snapper before, but I tried it because Mom said it was one of her favorites.

I took the red snapper and on the non-skin side I sprinkled with cumin, kosher salt and pepper. I put the fish seasoned-side down in a hot skillet that had just a touch of olive oil in it. I let the fish cook for about 4 minutes on this side.

I should have taken a picture of the non-skin side, but I forgot. Sorry about that.

But here's the fish in the pan, skin-side up. See the little piece on the right? That's Rominal's piece. He doesn't like fish at all, but he's been a good sport about it and eating whatever I make.


After a few minutes, I turned over the fish and covered it with a drained can of chopped tomatoes, and about 1/4 a cup of salsa. I let the fish cook about 5-7 minutes longer, until it was done. And that was it!



Knowing that Rominal doesn't like fish, I had to have hearty side dishes. This meant fingerling potatoes. I tossed these in olive oil and sprinkled on kosher salt and pepper and roasted in the oven at 425' for about 30 minutes. Aren't they cute!


In addition to that (and this was for Bailey, because she can't get enough of this side dish) I roasted chopped up broccoli, onion and whole garlic cloves - again tossed in olive oil and put in the same 425' oven for about 30 minutes.


Here's the finished fish again. I loved it - the fish was flaky, and not too fishy tasting. Bailey didn't like the salsa - she would have preferred a lemon type sauce. Oh well, can't win them all.



Let me know if you try this. I really did like it a lot.