Red Snapper … Saturday Night Dinner in a Snap!

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New Year’s resolution number one:  go back to eating healthy, the party’s over!  I’m always looking for interesting fish ideas and this recipe in the January issue of Food & Wine Magazine just jumped off the page.  Jonathan Waxman is known for mastering the perfect roasted chicken … and I’d say he’s  also mastered this delicious Asian influenced red snapper recipe.  Red Snapper in a snap!

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Divas “dish” on Mimi’s dish.  I had to make a number of changes in this recipe.  I couldn’t find fermented black beans (or black bean sauce) so I skipped that ingredient. Even though it’s not a substitute, I added a dash of fish sauce.  The store had no small bok choy so I just bought the large.  Finally, I had no rosé wine, so I used a dry but creamy chardonnay.  Even with all these changes, the meal was so good it’s now on my list of “go to” fish dishes.  Sue.  My husband and I love red snapper so, I’ll definitely be trying out this recipe.  I’m pretty impressed with Mimi’s substitutions … she’s usually “by the book” so this was pretty daring for her!