Red Snapper with Quinoa Greek Salad

Every summer my boyfriend visits his friends cabin in Rivers Inlet, a coastal fishing village in Northern British Columbia on the Wannock River. They spend a week fishing the waters of both the river and the Pacific ocean. When he comes home our freezer is stocked with salmon, halibut and bottom fish for the year.

Digging around in the freezer I found a couple good pieces of Red Snapper he’d caught. I’ve never cooked it before so I thought I’d give it a try. This marinade worked out quite well and the greek quinoa salad was a very fresh compliment.

You will need (for the Snapper)

2 large pieces of Red Snapper
3 tablespoons butter
2 medium clove garlic minced
4 drops Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon dill
1/2 teaspoon Old Bay seasoning
A dash fresh ground black pepper
2 teaspoons minced fresh parsley
1 teaspoon chopped fresh chives
3 tablespoons of plain bread crumbs
2 tablespoons nutritional yeast (or parmesan. I didn’t have any hence the replacement)

Instructions

Place snapper fillets in an oven safe baking dish.

In a small bowl mix the butter with garlic, Worcestershire sauce, Old Bay seasoning, pepper, parsley, dill, garlic powder and chives. Heat for 30 seconds in the microwave to bring out the flavours.

Pour the marinade over the fish fillets.

Sprinkle the bread crumbs and nutritional yeast (or parmesan cheese) over the fillets.

Bake at 400 degrees for about 20 – 25 minutes (depending on thickness of fillets) until fish flakes easily and is no longer translucent.