See Also: Fish and Seafood
Red Snapper
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1-3 pieces of fresh red snapper, fairly evenly shaped
1-2 tablespoons flour
1 tablespoon cornmeal or polenta
sea salt
freshly ground pepper
paprika
1-2 tablespoons extra virgin olive oil
Dredge the fish pieces into a mixture of the flour, cornmeal, salt, pepper and paprika. Heat heavy bottomed saute pan with the oil. When hot, but not smoking hot, add the fish and cook 1-2 minutes on first side. Turn gently, and cook 1-2 minutes, or until fish flakes easily. DO NOT OVERCOOK! Garnish and serve.
Recipe created 2006-03-23.
