There’s a fairly large population of folks who just don’tlike fish. I’m not talking about people with allergies, but those poor soulswho’s worst nightmare is arriving at a dinner party, only to find out the maincourse is fish. Their reasons are as diverse as they are unfortunate. Well, this broiled red snapper recipe may be just what thedoctor ordered. Normally we don’t want to cover up the delicate flavors of theseafood, but in this case, we have no choice. It’s not like you can’t tellyou’re eating fish, but close enough.
By the way, the last time I made red snapper, a few peoplewondered out loud if that was a wise choice, sustainability-wise. I believe thevariety I used was local and not in danger, but I know it’s on some no-eat lists. However, things may be looking up for red snapper in the Gulf.
I just read that there appears to be an abundant red snapperpopulation there, and fishermen are anxiously waiting for the bureaucratic powersthat be to raise the limits. You can read more about that here. Of course, thiswill work with any white fish, so I hope you give it a try soon. Enjoy!
Ingredients: 2 (7-oz) red snapper filets2 tbsp mayonnaise1 tbsp lemon juice1 tbsp bbq saucesalt and cayenne pepper to taste
Bonus Red Snapper Info
I have no way to verify whether this info is accurate, but I found it compelling and wanted to share.Pin It
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