re: Snapper recipes

The Fish Market Restaurant's Athenian Snapper

4 10-ounce pieces of gulf snapper
2 ounces Cajun spice
2 ounces greek olive oil
8 ounces feta cheese
Athenian sauce (see below)
Fresh chopped parsley, for garnish

Pour a little olive oil into a heavy pan. When the oil gets slightly hot, place fish in pan. Sprinkle Greek spice on top and cook for about two to three minutes. Turn fish over and cook on the other side for two more minutes. Turn fish to its original side and finish cooking for another minute or two, depending on thickness of the fish. (The fish is done when it is flaky and tender.)

Just before serving, pour the still-hot Athenian sauce over fish. Sprinkle about two ounces of feta cheese and some fresh chopped parsley over each portion.

Athenian Sauce

1 medium yellow onion, diced
1 large green bell pepper, diced
1 medium ripe tomato
1 tablespoon capers
1 tablespoon minced fresh garlic
4 ounces pitted kalamata black olives, sliced
1 green onion, chopped
1/2 tablespoon salt
1/2 tablespoon pepper
4 ounce greek olive oil
2 ounces lemon juice
1 tablespoon sugar

In a heavy pan, saute all ingredients until they are slightly wilted.