Okay, I don’t know about you, but cooking fish is something that I found intimidating, because, let’s face it, bad fish is not pleasant! Just walking by the seafood counter in the grocery was a little scary (and smelly, to be honest.)  Even so, I bellied up the counter and decided to dive right into the deep end.  I chose a Red Snapper.  It’s a very meaty fish and not “too fishy”….which translate to: you have to add a lot of flavor to the fish.  I like my food spicy so this is what I reeled in for dinner!   I will fear the fish no more!

I added a side of Oven Roasted Parmesan Cheese Asparagus. The two together were delicious!

Pan Seared Red Snapper with Jalapeno, Cilantro, and Lime 

• One red snapper fillet (1/2 inch thick) with skin on
• Extra-virgin olive oil
• Kosher salt
• Coarse black pepper
• Red pepper flakes
• 1 Jalapeno Chili – finely sliced (or to taste. More peppers = more spice!)
• 1/8  cup Lime juice
• finely chopped fresh cilantro
• 1 tablespoon of minced garlic
• 1 tablespoon finely grated fresh lime zest
• Accompaniment: lime wedges

Directions:

1. Pat fish dry on both sides

2. Brush both sides of fish with olive oil

3. Sprinkle both sides with red pepper flakes, kosher salt and pepper.

3. Toss together cilantro, garlic, thinly sliced jalapenos and lime zest in a small bowl.

4. Heat olive oil to medium heat in a large sauté pan

5. Place Snapper skin side down and sauté for about 4 minutes

6. Turn Snapper and sauté the other side for 3 or 4 minutes

7. During the final 2 minutes, add cilantro, pepper, garlic, lime mixture into the pan with the snapper

8. Add Lime Juice to the pan – it should cook down quickly

9. Transfer to plate – add pepper mixture to the top of the fish

10. Give a squeeze of fresh limes and sprinkle a bit of uncooked cilantro on top of the fish.

10. Serve immediately.

Oven Roasted Parmesan Cheese Asparagus

• Thin asparagus spears, trimmed
• 3 Tablespoons of Olive Oil
• 1 ½ tablespoons of parmesan cheese
• 1 tablespoon of minced garlic
• 1 tablespoon of sea (or Kosher) salt
• ½ teaspoon of black pepper (I prefer coarse)
• 1 tablespoon of lemon juice

Directions:

1. Preheat an oven to 425 degrees F (220 degrees C).

 2. Place the asparagus into a mixing bowl, and drizzle with the olive oil.

3. Toss to coat the spears

4. sprinkle spears with Parmesan cheese, garlic, salt, and pepper. Toss.

5. Arrange the asparagus onto a baking sheet in a single layer.

6. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.

7. Sprinkle with lemon juice just before serving.