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      Recipe Nov. 7th: Snapper




      4 10-ounce pieces of gulf snapper

      2 tbsp greek seasoning

      2 ounces olive oil

      2 cups chopped crushed tomato

      1/2 an onion, chopped

      12 oz. artichoke hearts, cut in half

      1 bell pepper, cored and sliced

      8 ounces feta cheese

      Fresh chopped parsley, for garnish


      heat olive oil in a heavy pan

      sprinkle Greek spice on top and cook for about two to three minutes

      turn fish over and cook on the other side for two more minutes

      turn fish to its original side, add tomatoes, onion, bell pepper and artichoke hearts and

      finish cooking for another minute or two, depending on thickness of the fish. (The fish is

      done when it is flaky and tender.)

      finish w/ feta and parsley and serve

      Grouper w/ Greens


      4 Grouper fillets

      4 tbsp extra virgin olive oil

      coarse salt and cracked black pepper, to taste

      6 cups of chopped greens (spinach, mustard, collard...)

      1/2 tso freshly grated nutmeg

      1/4 cup lemon juice


      season fillets w/ salt and pepper

      heat 2 tbsp olive oil in skillet

      add fillets and cook a few minutes on one side, then turn and continue to cook

      in another skillet heat the remaining olive oil and add greens, tossing to allow contact

      with skillet, until wilted

      add salt, pepper and lemon juice

      transfer to a warm platter, top with fillets and serve