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