When it's time to fix dinner, Nancy and John Mueller of Menomonee Falls, Wisconsin head to the kitchen together. Married 48 years, they find that dividing up the work is fun, saves time and yields delicious results. John, a retired elementary school principal and teacher, usually prepares the entree, "He especially likes to grill seafood like Garlic-Herb Red Snapper," says Nancy. "He started cooking 29 years ago when I went to work full time."
- 2 tablespoons lemon juice
- 2 red snapper fillets or orange roughy fillets (7 ounces each)
- 2 teaspoons grated lemon peel
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried chervil
- 1/4 teaspoon dill weed
- 1/4 teaspoon pepper
- Spoon lemon juice over both sides of fillets. Combine the lemon peel and seasonings; sprinkle over fillets.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side or until fish flakes easily with a fork. Yield: 2 servings.
Originally published as Garlic-Herb Red Snapper in Cooking for 2 Winter 2005, p23
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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