-Begin by seasoning the cavity of the fish with salt and pepper. Then, stuff the snapper with shallots, orange slices, fresh oregano, thyme, olives and fennel. -Make sure to brush the top of the fish ...

Bobby Deen, son of Paula Deen and a Cooking Channel star in his own right, has a new cookbook devoted to getting home-cooked meals on the table on weeknights. “Bobby Deen’s Everyday Eats” has 120 ...

Sweet, fresh snapper needs very little cooking -- only about eight minutes under the broiler. Tangy pimentos and capers enhance the natural flavor of the fish. Readers have asked the best way to ...

Sweet, fresh snapper needs very little cooking – only about eight minutes under the broiler. Tangy pimentos and capers enhance the natural flavor of the fish. On the side, serve a warm whole-wheat ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. MEDITERRANEAN SNAPPER Yield: 2 servings 3/4 pound snapper fillet (about 1/2 inch thick) About 3 teaspoons olive oil, divided ...

#1. Preheat the oven to 200°C/180°C fan-forced, then grease a large baking tray with sides. #2. Remove half of the tomatoes from the vine and place in a large bowl. Using your hands, crush the ...

Mix couscous, olives, semi dried tomatoes and basil leaves. Add just enough white wine dressing to moisten. Plating it up: Place a wide, circle cookie cutter in the centre of a plate and fill with ...

1. Heat broiler and place a baking tray under the heat. 2. Wash fillet and pat dry with paper towel. Rub olive oil on one side. Remove tray from broiler and place fish, oiled side down, on baking tray ...

Preheat broiler and place a baking tray under the heat. Wash fillet and pat dry with paper towel. Remove tray from boiler and place fish on baking tray. Sprinkle salt and pepper to taste on the fish ...