Monday, March 30, 2009

Chef Chuck's Italian Red Snapper


Catch of the Day !

This crispy snapper was so moist and the tomatoes and shallots gave it a light delicate flavor. The fresh lemon juice added a bright zing! A great pairing with the garlic spinach and beans
for a smooth texture.

Red Snapper
1 pound red snapper
1 egg, beaten
1/2 cup breadcrumbs
1 cup canola oil

1 tomato, diced
3 shallots, diced
1 tablespoon fresh
rosemary, chopped
juice of 1/2 a lemon


fresh organic spinach
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/4 cup cannelloni beans
salt and pepper to taste

Wash and pat dry fish, dip in egg then breadcrumbs. Heat oil in frying pan and brown fish 3 minutes on each side, set aside. Pour out the oil and saute onions, tomatoes, rosemary and lemon juice cook for about 2 minutes. Plate fish and top with tomato toppings. Wash and dry spinach, heat olive oil in pan add garlic cook for 30 seconds add spinach, salt and pepper cook on low, till leafs are wilted add beans remove from heat.
Serves 2


  1. I haven't had fish in awhile. This sounds like the perfect thing to make next! Janet

  2. Hi Janet, This has a great spring flavor, Enjoy :)

  3. Chuck - You might finally shed light on one of my biggest fish queries: what is a good Mediterranean alternative to Snapper?
    The recipe looks fabulous, and that topping is genius. I have to run to Mirko, my fishmonger now!

  4. Chef Chuck, can I please come to your house for dinner? The people that get to eat your food are so very lucky! That fish looks so fresh and delicious! YUM!!!!!

  5. Lola, Please help me out on this one! I looked high and low! Come on Mirko, be the MAN!!
    Thanks so much, Chuck

  6. Hi Ginger, You are invited just give a loud yell!!
    Thank you.

  7. I love snapper! This looks great!!!