Fish and Seafood

4 ea. 6-8 oz. filets of snapper (boned and scaled)
1T.   oregano leaves, chopped                     
½ t.   cumin, ground                       
1t.    parsley, chopped                                 
1t.   kosher salt
2t.   lime juice
2T.  olive oil

Pat filets dry. Score skin. Mix together remaining ingredients and coat fish for ½ hour.  Grill flesh side first then skin approx. 2 min. per side.

Chef Richard’s Recipe

Cook 6 ounces of penne pasta according to package directions. Drain.

Meanwhile, melt 2 Tbl butter in small skillet until sizzling; add 1 cup red bell pepper, cut into thin strips, and 1 tsp finely chopped fresh garlic. Cook over medium heat, stirring occasionally, until peppers are crisply tender (2 to 3 minutes).

Add ½ lb (15-17) fresh medium raw shrimp, peeled and deveined, and 3 Tbl lemon juice; cook, stirring constantly, until shrimp turn pink (1 to 2 minutes). Add cooked pasta and 1 tsp grated lemon peel; toss lightly.

Sprinkle with freshly grated Parmesan cheese and fresh chopped parsley, if desired. Season to taste with salt and pepper.

Serve with Allegro Chardonnay