Friday, March 1, 2013
A Red Snapper Recipe
This is very easy, and turned out so well that the fourteen-year-old said, "Mommy, did you really make this?"
"Does that mean I should make this again sometime?"
"Mmmmph, ummph . . . " (his mouth was as full as Ron Weasley's usually is) GULP, "Yes, definitely make this one again!"
BAKED RED SNAPPER, CRITICAL MOM STYLE
Rinse three slices of fresh red snapper and arrange in a baking dish. Sprinkle with garlic salt and dill; drizzle a little olive oil over it.
Put in pre-heated oven at 180º C (about 350-356ºF if you're American)
Mix the juice of one large lemon, about a half cup of rice wine vinegar, and a tablespoon or so of sugar. You could probably use honey too--I didn't because I wanted to be able to taste the dill. Mix well so the sugar dissolves. I poured this over the fish after it had been baking for about 15 minutes, but you could put it on before you put the fish in the oven too.
Bake about 30 minutes.
This is good with basmati rice and steamed broccoli.