re: Snapper recipes

I really like capers with fish. Been cooking trout with capers and lemon, little twist, when making the sauce use a little Lemoncello to deglaze the brown butter and fish bits. Gives it a hint of sweetness.

I make my own version of snapper in a pastry like I had the French restaurant at Epcot years ago. The puff pastry sheets make this super simple, make it ahead of time and let chill in the fridge, bake at 400, when the pastry is done, so is the fish. Elegant dish that’s easy to make.

Snapper also lends itself well to being stuffed and baked. For a large fillet, cut out the center bloodline, put the larger piece (top of the fillet) on the bottom add a scoop of stuffing, smash it down to cover most of the fillet, then lay the smaller piece over the top.

Finally, after a couple of really successful trips this summer with lots of fillets, I made ceviche from a recipe my buddy gave me. Served it at a beer share and the entire large bowl was nearly emptied. Very good in this heat. Gf even likes it wrapped in a flour tortilla like a fish taco.