Red Snapper with mint and garlic

Recently several people have asked me for quick,easy on time,delicious,nutrious recipe suggestions. Now,that may see like a tall order but check out this recipe for red snapper with mint and garlic from Antonio’s La Fiamma in Maitland Florida. It covers all basis…and may I add ,is also good for you.

Serves 2

1/4 cup olive oil

2 tablespoons minced garlic

1 tablespoon Balsamic or red wine vinegar

2 teaspoons minced fresh mint

1 teaspoon salt

1 teaspoon freshly ground pepper

1 lb Red Snapper or Orange Roughy fillets

Prepare barbecue or broiler to medium high heat. Mix first 6 ingredients in a small bowl. place fish on baking sheet. Brush generously with mint mixture. Turn and brush with more mint mixture. Place fish on grill or broiler and cooked until cooked through. Brushing frequently with mint mixture,about 3 minutes per side. Divide fish between plates and serve.


Fresh Tuna with herbs and Balsamic Vinegar

Tuna tends to get dry when cooked completly. Ideally it should be seared and pink in the center. If this is not to your liking choose any other fish filet,carefully adjusting the cooking time. I first tried this simple fish dish in the Val D’Aosta in Italy, The setting and simplicity of the dish made it sublime.


4 Tuna steaks 4-6 ounces each

2 tablespoons Olive oil

1 tablespoon Fresh chopped flat leaf parsley

1 tablespoon fresh chopped basil

2 tablespoons Balsamic Vinegar

1 teaspoon coarse ground black pepper

salt , to taste

Extra Virgin olive oil, for garnish, I like Monini brand, fruttato

Heat a large skillet. Rub oil on to Tuna steaks and gently place them in the hot skillet. Sear them, depending on the thickness of the steaks this will take between 5-10 minutes , turning once in between.

Transfer steaks to a warm plate and Sprinkle on salt and coarse black pepper.

Transfer to a serving plate and sprinkle on herbs, Extra virgin olive oil and balsamic vinegar. SERVE

Asian -Style Sizzling Black Bass

This recipie comes from the Wolf Gang Puck Cookbook, you may substitute the Black Bass for Cat fish or Trout

Serves 2

1 whole black bass, cleaned, scaled ,fins trimmed

8 slices fresh ginger,1/4 ” thick

1/2 cup sake

1/2 cup low sodium soy sauce

1/4 cup lemon juice

1 teaspoon sugar

Peanut oil for deep frying

Salt and freshly ground black pepper


2 scallions, thinly sliced

2 scallions ,cut into strips for garnish

Fresh cilantro sprigs, for garnish

1/2 lemon

Make 4 deep diagonal slashes down to the bone on both sides of the fish. Insert the ginger into the slashes. Refridgerate the fish till ready to cook.

In a small saucepan , bring the sake, soy sauce,lemon juiceand sugar to a boil. Stir in lemon juice to taste. Remove pan from heat and let it cool. Stir in the scallions.

Fill a wok or deep fryer large enough to hold the fish, with peanut oil to cover the fish by 1″. Heat the oil to 375 degrees.

Season fish lightly all over with salt and pepper. Then dust it lightly with cornstarch. Hold fish by the tail . Carefully slip it into the hot oil. Fry till skin is crispy and golden brown and the flesh is cooked through,flaky and seperates easilyfrom the bone, about 10 minutes.

With long handled metal tongs, remove the fish from the wok, letting excess oil drip back into the wok. Transfer the fish to a serving platter. Garnish the fish with scallion pieces and cilantro and squeeze lemon over it. Serve immediately, passing sauce on the side