Thursday, July 29, 2010

Red Snapper - It has to be Creole

 I couldn't think of any other way to fix Red Snapper.  Something about it just screams New Orleans.  We happen to have a bounty of ripe tomatoes and spicy peppers from the garden, so this was too easy.

The sauce was just chopped fresh tomatoes, hot peppers - in this case Topepo Rosa -, minced garlic, seasoned pepper, a little Worcester sauce and red wine vinegar.  I added dried basil, but I think the flavor would have been so much deeper with the fresh basil, chopped.  There was a dash of hot sauce for good measure.  After softening the vegetables in a little olive oil, and adding the tomatoes and other ingredients, I brought the sauce to a boil, added the RedSnapper fillets, and let it simmer, covered for about 15 minutes.  Really good.

Today we received a copy of The New American Heart Association Cookbook.   I already can't make enough meals to use up all the wonderful sounding recipes I have been finding and here is this 600+ page recipe book!   We could just start at the beginning and work our way through!

Cooking, and eating, hasn't been this much fun for a long time!

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