Broiled Red Snapper

Well, we just wrapped a shoot where we processed a 9lbs. whole snapper. Not wanting the beast to die in vein, I prepared this tasty selection for my co-workers at the agency . . .

Broiled Red Snapper

4lbs. of Red Snapper Fillets Cut into 8oz. Portions
1 Medium Lemon
3 Tbsp. Extra Virgin Olive Oil
3 Large Bell Peppers (One Red, One Green, and One Yellow, for color)
2 tsp each of the following: Paprika, Salt, Pepper, Red Chili Flakes, Nutmeg, Garlic Powder
3 Large Green Onions
1 Tbsp of a Good White Wine, but nothing too "oakie"

Oven to 350 please. Brush the bottom of a medium deep baking dish (at least an 2 in side) with half the oil, dice your peppers and onions, toss these together with the wine and spread evenly along the bottom of the dish. Gently rub the spice mix over the top of each piece of fish. Now lay the fillets out over the top of the onions and peppers. Slice the lemon nice and thin and place a slice on top of each piece of fish, now doesn't that look pretty? Brush the tops of the fish and lemon with the rest of the oil.

Put this into the middle of the oven covered with some foil for 15-18 minutes and check the largest piece of fish, when it's flaky then it's done.