Dishin with Denise… Snapping Through September

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Denise Gianatasio is a Northport Village resident and freelance writer. She is a licensed agent at Signature Premier Properties, 172 Main Street, Northport 631-754-3600. Denise enjoys cooking and sharing her recipes and family stories, as she wants to inspire a warm sense of home with her readers. Please feel free to contact her for any advice you may need at dishinwithdenise@yahoo.com.

September’s the time for snapper fishing.  Such a favorite pastime for my boys and their friends growing up, but the season is limited.  Just a rod, some bait, and the town dock provided so much excitement in the effort and determination of catching these feisty fish. Snapper fish are named after their “snapping” teeth. What really makes this so much fun is they will feed and strike at almost anything that moves~ making them
easy to catch even for the youngest of kiddies. Snaptastic! Their flavor is sweet and delicate~ no bite here!

Only enjoyed my favorite way when prepared Tuscan Style ~Al” Forno (meaning from the oven) for me~ by Lou at Robke’s Country Inn, or my dear friend Frank, or by me! Using fresh fish found at your local Fish Market, when prepared, and combined with extra virgin olive oil, garlic and fresh garden ingredients, this delicious, versatile dish is one ~even a (non~ fish) lover will love and crave. Low in calories, quite healthy for you and prepared ~Snapity …Snap …Snap!

2 Fresh red snapper fillets (about ½” thick)
3 Large farm ripe tomatoes (chopped into cubes)
6 Large fresh garlic cloves (chopped or thinly sliced) 
¾ cup of flour for dredging filets
¾ cup extra virgin olive oil (reserve a little for a drizzle)
Fresh black pepper and sea salt
1 cup fresh parsley coarsely chopped
1 Large lemon cut into wedges
½ to 1 cup white wine 

Dredge fillets in flour salt and pepper. In a sauté pan heat olive oil and sauté fish on each side to slightly golden crust. Remove and place in ovenproof pan or dish. Preheat oven to 375 degrees. Fish needs to be in oven about 15~20 minutes. While that’s in oven add some oil to sauté pan that you just used, add garlic sauté until soft and slightly golden, add fresh tomatoes and quickly sauté trying to keep tomatoes firm. Add more pepper, salt, fresh parsley, and wine. Plate the fish and spoon on the tomato topping and juices; serve with lemon wedges and of course a nice glass of pignot grigio. Do attempt to dine al’ fresco  with your al’ forno and… snap up these beautiful days of “Indian Summer” enjoy, xo Denise