Unfortunately, I do not have a photograph of the wonderful fish recipe we prepared, substituting a fish called Corvina for Red Snapper. Corvina is often used for ceviche. It is a firm, white fish with a slightly sweet taste. It was recommended by Richie Cox at Cox’s Seafood, the best seafood retailer in Tampa Bay. Thanks Richie! The basic recipe is from the Cooking Light – Fresh Food Fast cookbook.
2 lemons Cooking spray 4 (6-ounce) red snapper or corvina 1/4 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon black pepper 2 tablespoons butter softened 1 1/2 teaspoons chopped fresh herbs (such as rosemary, thyme, basil or parsley) Fresh herb sprigs, optional
Preheat oven to 425 degrees.
Cut one lemon into 8 slices. Place slices, in pairs, on a rimmed baking sheet coated with cooking spray. Grate remaining lemon to get 1 teaspoon lemon rind; set aside. Reserve lemon for another use.
Place fish fillets on top of 2 lemon slices. Combine salt, pepper and paprika, and sprinkle evenly over the fish. Bake fish for 15-20 minutes or until it is nice and flakey.
While fish is baking, combine butter, reserved lemon rind and herbs in a small bowl.
Place fish and lemon slices on individual serving plates and top each with a spoonfull of the herbed butter. Spread it as it melts.
Approximate 225 calories per serving!