Over the past couple of weeks I've been cooking more frequently, largely inspired by the "Cabbage Strada" recipe my little sister Ali passed along to me. That recipe left me with tons of left over cabbage, which actually makes a great salad as it turns out. Yesterday as I was wondering the aisles of Von's I realized they had some pretty good sales on fresh fish. I purchased three different kinds of fish, two of which I've already prepared and eaten. One was a very solid recipe that I'd proudly prepare for guests. The other, well, not as great.
Last night for dinner I made a red snapper fillet. This is a quick and easy recipe that makes quite a delicious dish. Pre-heat the oven to 425 degrees and in a bowl, mix some olive oil, chile sauce and lemon juice. Season this marinade with salt, pepper and some freshly diced garlic if you'd like. I also put some salt and pepper on the fish, as well as some "Chef Paul Prudhomme's Magic Salmon Seasoning." I pretty much use this seasoning on all my fish. It's good. Not sure exactly how long I put the snapper in the oven, but I'd estimate between 10 and 15 minutes. I served with some salad and watermelon. It was very tasty.
This morning for brunch, I made a different salad and cooked some tilapia fillet on the range. Similar to the snapper preparation, I used olive oil, lemon juice and seasonings in the pan before adding the fish (and also directly seasoned the fish fillets with salt, pepper and salmon seasoning before adding to the pan). Hmmm...not sure if it was the tilapia or the preparation but this dish wasn't as tasty. I'm guessing since the ingredients were nearly identical, it was the tilapia. So if you're preparing dinner for friends, I'd recommend skipping the tilapia and going with red snapper.
