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