Sweet, fresh snapper needs very little cooking: only about eight minutes under the broiler. Tangy pimentos and capers enhance the flavor of the fish, and a simple Greek-style salad with warm whole-meal baguette complete the meal.
Want to know the best way to freeze and defrost fish? Buy the freshest fish you can find and wrap it well, pressing all of the air out of the package. Defrost fish slowly in the refrigerator overnight to prevent the formation of crystals that will damage the texture. If you are in a hurry, place the wrapped fish in a bowl of cold water and change the water every 30 minutes. Never thaw in warm water or in the microwave oven.
Fred Tasker’s wine suggestion: Go for a light, crisp, white wine such as pinot grigio.
Helpful hints:
• Any type of fish fillet can be used.
• Crumbled feta can be found in most markets.
• Any type of whole-meal bread can be used.
Mediterranean Snapper
Makes 2 servings.
¾ pound snapper fillet about ½-inch thick
Salt and freshly ground black pepper
2 teaspoons olive oil
1 cup sweet pimentos, cut into strips
2 tablespoons capers
½ whole-wheat baguette
Preheat broiler and place a baking tray under the heat. Wash fillet and pat dry with paper towel. Remove tray from boiler and place fish on baking tray. Drizzle olive oil on fish and sprinkle fish with salt and pepper to taste. Return the baking tray to the oven and broil 5 minutes. Remove fish from broiler and place pimento strips and capers on top. Return tray to oven and place bread on lower shelf of oven to warm through. Broil fish 3 minutes. Divide the baguette and serve with the fish and salad.
