- (4) 6 oz red snapper fillets (skin on)
- 1 tbs extra virgin olive oil
- Juice of 2 lemons
- ¼ cup hellmans mayonnaise
- 1 small clove peeled garlic, minced finely or pressed
- 2 tbs greek feta cheese
- 1 tbs reggiano parmigiano cheese, grated
- 14 oz can artichoke hearts in water, drained well and roughly chopped
- 1 plum tomato chopped in small dice
- 1tbs fresh mint, chopped finely
- 2 tbs fresh dill, chopped finely
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Preheat oven to 475 degrees (really)
For the artichoke topping
- Mix, mayonnaise, 1 tbs lemon juice, garlic, feta, parmigiano, artichoke hearts, tomato, mint and 1 tbs of dill in a small bowl, combining thoroughly. Season to taste w/ black pepper and salt, being careful with the salt as the feta is very salty.
For the Fish
- Oil the bottom of a roasting pan with olive oil and place snapper fillets, skin side down in pan. Season fillets liberally with salt, pepper and 1 tablespoon of lemon juice rubbing into fish well.
- Top each fillet with a generous amount of topping, spreading evenly to coat the top of fish. Roast fish in preheated oven for approximately 15 minutes, until fish is just cooked. Allow fish to rest, loosely covered for 5 minutes.
- Sprinkle remaining 1 tbs of dill onto fillets and serve immediately.
Rumor has it that in Rome, ladies of the night who were voraciously hungry after a long night on the job, would come home and prepare pasta using staples always on hand in the pantry. This pasta dish, which is lusty and full of bold flavors, was named for the ladies. It is one of my favorites.
- 1 pound imported dried Penne
- Extra virgin olive oil to coat bottom of pan
- 1 can whole tomatoes, San Marzano if available
- 1 small onion, peeled and chopped finely
- 2-3 cloves garlic, peeled and coarsely chopped
- Dried crushed red peppers to taste
- 1 oil packed anchovy (optional but authentic and delicious)
- 2 tablespoons small whole capers in brine (drained) or chopped large capers
- ¼ cup good quality black olives, pitted & chopped
- 3 tablespoons salt plus additional for seasoning
- Liberal amounts of freshly ground black pepper
- 2 tablespoons chopped italian parsley, plus additional for garnish
- ¼ cup grated pecorino romano cheese
- Boil a large stockpot full of water for pasta, while preparing sauce.
- Heat olive oil in another large saucepan on medium heat. Add onion and saute for one minute, stirring. Add garlic, red pepper (if using) and anchovy and continue to saute for several minutes until anchovy starts to dissolve. (do not allow vegetables to brown, but to look translucent).
- Add tomatoes, crushing with your hands as they are added to the pot. Add capers, olives and black pepper. Increase heat to medium high heat and boil sauce for eight to ten minutes to reduce and thicken.
- Add 3 tablespoons of salt to pasta water. Prepare pasta according to directions minus 2 – 3 minutes, until slightly underdone. Drain pasta very well, reserving ¾ cup of pasta cooking water.
- Add drained pasta to pot of sauce gradually, mixing and adding reserved water as needed, to help moisten and bind the sauce together with the pasta, tossing as you add more pasta and water, until all of pasta has been added to sauce.
- Garnish with cheese and chopped parsley, serving immediately.
Serves 2-3 as entree, 4 as first course
photo by Kristi Senat
Red Snapper is a delicious, mild, sweet and moist fish – perfect for grilling and topping with the fresh and spicy mango salsa
- 2 cups peeled, diced, ripe mango
- 3 plum tomatoes, cored and diced
- 1 yellow or orange pepper, seeded and diced
- 1 small clove garlic, minced
- 2 tablespoons chopped red onion (rinsed in a strainer in cold water 2x and drained)
- 2 tablespoons extra virgin olive oil
- Juice of 1 lime
- Minced jalapeno or serrano pepper to taste
- 2 tbs chopped fresh cilantro (optional)
- Kosher salt & freshly ground black pepper to taste
- Combine all ingredients in a bowl and mix well.
- Taste for seasoning.
Can be made 1 day ahead and refrigerated, bring to room temperature before serving
For the snapper
- 4 – 6 oz red snpper filets
- Salt and fresh black pepper to taste
- Preheat a gas grill to medium high. Oil the racks very well.
- Season the fish on both sides with salt and pepper, liberally.
- Grill the fish without turning for approximately 5-6 minutes until fish is just opaque in the center.
- Remove fish carefully from grill and place on a serving platter.
- Top fish with salsa and serve immediately.
Warm slices of garlicky, charred, juicy steak sitting on top of cold crisp greens, herbs and ripe tomatoes all dressed with a spicy red wine and Dijon vinaigrette could be Summer’s best salad
(4) 6-8 oz individual filet or ny strip steaks
- 2 tbs dijon mustard
- ¼ cup dry red wine
- 1 garlic clove smashed or pressed
- 2 tbs chopped italian parsley
- Pinch kosher salt
- Fresh ground black pepper to taste
- 4 cups mixed greens for salad
- 2 red ripe tomatoes, chopped
- 2 scallions, chopped finely
- 2 tsp dijon mustard
- 2 tsp red wine vinegar
- Pinch kosher salt
- Freshly ground black pepper to taste
- ½ cup extra virgin olive oil
- ¼ cup chopped fresh herbs (parsley, chives, mint
- For the marinade, mix dijon mustard, red wine, garlic, parsley, salt & pepper until combined.
- Place steak and marinade in a zip lock baggie, squeeze out excess air, and seal bag well. Move steaks around in bag to distribute marinade evenly around meat. Marinate for several hours, removing meat from the refrigerator 1 hour before grilling.
- Make the vinaigrette. Mix dijon, red wine vinegar, salt & pepper together well, and then add olive oil slowly in a stream, mixing well until emulsified. Stir in fresh herbs (reserving a small amount for garnish), tomatoes and scallions and set aside until ready to compose dishes.
- Pre-heat grill to medium high heat. Remove meat from marinade and pat dry. Grill for approximately 5 minutes per side for medium rare.
- Remove meat from grill and let stand for 5-10 minutes to rest. Alternately, steaks may be pan sauteed or broiled.
- Toss salad greens with reserved vinaigrette, tomatoes and scallions. Place a serving of salad on the center of each plate. Slice steaks thinly across the grain and lay slices decoratively over salads and serve.
Serves 4 – 6