Red and Green

Maybe we should have waited until December to try this recipe, especially since we had to buy some special dishes in order to serve it, which would have made great Christmas gifts. However, we went ahead and made it when it came up in the rotation. It was actually pretty good, although the leftovers were a bit dry. Maybe we will have it again during the holiday season. Note that the sauce would probably work well on another variety of fish, or even chicken, but then it wouldn't be Red Snapper in Green Sauce.

Pargo en Salsa Verde

Season red snapper fillets with salt and pepper and coat with flour. Brown on both sides, sprinkle with lemon juice and transfer to individual oven-proof dishes. 

Saute garlic and onion in olive oil. Stir in flour and make a "white sauce" using a 2:1 ratio of clam juice and white wine. (Amounts depend on how many you're serving*.) Stir in minced fresh parsley. This creates the green sauce. 

Pour sauce over the fish. Bake about 15 minutes at 400 degrees. Garnish with additional parsley before serving.

*For four servings, use 2 tablespoons olive oil, 2 tablespoons flour, 1/2 cup clam juice, 1/4 cup white wine and 1/2 cup parsley.

Note that this gourmet dinner was the perfect time to use our latest Aisle 1 purchase from Publix - Ginger Ale and Lemonade. It was delicious!