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.
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.