Wednesday, September 19, 2007

Red Snapper with capers and vegetable saute

On a weeknight after a long day of cooking for other people, I want to be able to cook something good but fast. I start by walking through the local market and see if any thing looks good. I notice a nice fresh Snapper fillet at the fish counter, so that goes in the basket, next what to serve with the fish? How about a quick saute of diced zucchini, eggplant, onions and garlic? Sounds good. First the deboned fish is simply seasoned with salt/pepper then it goes into a hot pan with a dash of olive oil. In a second hot saute pan the diced vegetables with a dash of olive oil get a quick toss, cooked through but still retaining there shape and color. Next the cooked vegetables go on to a preheated plate with the nicely browned fish placed on top, a scattering of small capers and a squeeze of lemon to finish. Try it tonight!

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