Servings: 4 as a first course.
Fish cooked with salt doesn’t taste salty, just well seasoned. The salt helps keep the fish moist and allows you to cook it without adding fat to the pan. Shrimp makes a good substitute for the snapper.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Serve alongside herby, lemony rice.
Sounded promising, did not work out for me at all. Partially my fault, as I did not cut the fish into pieces before cooking, so the skin curled and it wouldn't lay flat when I flipped it. Ended up still underdone after cooking much longer, and way too salty. Threw out the fish and had the salad dressed with a little lemon balsamic vinegar. Warm fish and pan juices dressing did not sound appealing to me.
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?