A Novice Cooks A Red Snapper Filet

I have very little experience cooking fish – before today, I only cooked a small tilapia filet.

There was a interesting recipe in my cookbook that involved a saffron sauce, but I lacked the ingredients and was too lazy to go shop for them.

The recipe for Red Snapper I ended up coming up with calls for the following:

  • 1 6 oz. Red Snapper Filet
  • 1 Tbsp. Vermouth
  • Rosemary, Oregano, Himalayan Sea Salt and Black Pepper for taste

Cooking it is simple: put the fish on a broiling pan, sprinkle the spices on top of the fish, then pour the vermouth. Broil for 8-10 minutes 4 inches away from heat.

If you actually want to TASTE the Vermouth I suggest putting in more that a single tablespoon; one will keep the fish moist but you won’t be able to taste the liquor itself.

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Feel free to completely disregard my suggestion, as this was the first time I ever cooked a fish… other than that one time I made poached tilapia in a mushroom cream sauce.

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