Independence Day Red White and Blue Snapper

My favorite place is the beach.  The sand, water and ocean breeze just makes me feel at peace.  I can sit all day in the sand, cold beverage, book and food magazine in hand and be content.  I have been coming to the Atlantic Beach, NC area since I was a kid and luckily my in-laws (Eve & Charlie) have a beach front condo that we can enjoy when time permits.  

We are relaxing down here for the 4^th weekend and as we were making the drive all I could think of was fresh seafood - the best perk of coastal living.  Over the years (almost 30 to be exact!!), my taste for seafood has moved from fried clams to baked grouper and seared sea bass.  Tonight, the choice was Red Snapper from Willis Seafood Market.  (Tis the season of red, white and blue.  The fishmongers say Red Snapper season lasts a few weeks in June but they were running this week so they hooked ‘em! We reaped the benefits. 

Tonight I had the pleasure of cooking for CFJ and the in-laws.  I had to put my game face on because I have never cooked Red Snapper before.  On the beach I was on Epicurious, AllRecipies, Food Network doing research!  Luckily Eve had mentioned she had fresh tomatoes and it clicked….Tonight I present to you…

Atlantic Red Snapper baked with a fresh tomato relish and topped with seasoned butter crumble topping. 

Tomato Relish

One Fresh Tomato – sliced into quarters

1-2 Fresh Garlic Cloves - minced

1 teaspoon Dried Dill

1 tablespoon Dried Parsley

1 teaspoon Dried Oregano

1 teaspoon Dried Basil

½ - 1 tablespoon EVOO

Splash of Lemon juice

Prepare and let sit 15-20 minutes at room temp until you are ready to top the fish.

Crumble Topping

1 cup Italian Seasoned Panko Bread Crumbs

2 tablespoons dried parsley

Fresh grated parmesan (I like a lot, so pile it on and mix together)

½ stick melted butter

Blend your bread crumbs into butter and set aside.

Snapper Filets

3 snapper filets – cleaned, skin on (de-boned preferred)

Pat dry and season with S&P

Place each filet skin side down on an individual piece of foil. 

Top with tomato relish and bring up sides and edges of foil pack to envelope the fish.  Leave a little gap in the foil to help it breathe.  

Baked at 375 for 15 minutes (take a look after 10 minutes…depending on thickness some pieces may cook faster than others).

Finish the fish off at 400 degrees for a few more minutes.  Just before the fish is flakey, top with Crumble topping and broil on 500 for 3 minutes.  Watch closely, you don’t want it to burn. 

Take fillets out and serve half a filet to each person with an ear of steamed white corn on the cobb.  Serve your meal on a blue plate and there you have it!  Ok, the Red, White and blue theme was an afterthought but a good effort, right?  Regardless of the theme this was a delicious dinner.  I surprised myself with this one!  Time for fireworks now…(which are also on my favorite list!)