oftt

Baked Red Snapper with Lemon and Tarragon

by Lisa
Print Email

2 whole red snapper (about 1 pound each)
coarse sea salt
freshly ground black pepper
fresh tarragon
1 lemon, thinly sliced
olive oil
saffron

Preheat oven to 375 degrees F.

Clean and rinse fish inside and out. Snip off all fins except for tail. Pat dry. Cut slits into the skin on both sides of each fish. Salt and pepper inside and out.

Stuff inside of fish with tarragon and lemon slices.

Transfer fish to a baking sheet and coat both sides of each fish with oil. Top each fish with a small pinch of saffron.

Bake for 20 minutes. Broil for 5 minutes. Fish should flake when tested with a fork. Yield: 2 Servings

 

- Recipe courtesy of Joseph Erdos

 

restaurant news

Perini Ranch Steakhouse
Texas
by David Latt

peronisteak.jpgBuffalo Gap is only a few miles south-west of Abilene. The small town (population 463) has a fascinating Historic Village, a must for any western history buffs.

The jewel of Buffalo Gap is Perini...

Read more...
Antojéria La Popular: Mexican Street Food Debuts in Soho
New York
by Alex Rader

cricketsNestled under a nail salon, down just a few stairs, there lives an outpost of delicate seafood, with a touch of unexpected spice.

The thing most people will have heard of from Chef Andres...

Read more...
Breaking Bread - UT
Utah
by Alexis Johnson

utahlionhouse.jpgFood is the epicenter of Mormon culture, which makes it seem like people rarely show up at church events – well, any event – without the expectation of noshing. No food is virtually a mortal sin...

Read more...
The Rhythm Cafe: Coming Late to the Party
Florida
by Nancy Ellison

rhythm009OK... it is better than not coming at all!

There is something rather delicious about “discovering” a restaurant and doing the brag only to find everyone in the room has been eating there for...

Read more...