Wednesday, April 27, 2011

Catch Up: Snappy

We bought some red snapper at our market. My hubster asked the meat guys what was the best way to cook it. There was a sudden debate about the easy way and the fancy creamy way. Supposedly, you have to have a taste for creaminess and fish if you want to go the fancy route. We decided to go with the classic sauteed snapper with lots of olive oil and garlic. Cook it on high and do one flip is the trick. Midway through cooking we decided to making a lemon aioli sauce and turn our snapper into open face fish sandwiches. So delish!