The red snapper's firm white flesh and delicate flavor make it the most prized of fish. This recipe makes it doubly good: aromatic and juicy on the bottom, crispy on the top.
Steamed Baby Vegetables
3 med. yellow tomatoes
8 red new potatoes 8 baby turnips 1/2 lb. baby
salt and pepper melted unsalted butter mixed with tarragon vinegar (opt.)
Blanch the tomatoes 15 sec. in boiling water. Remove them and immediately place in a bowl of ice water for 15 sec. Drain, and put them on paper towels to dry. When cool slip off the skins. Quarter them and arrange on an oval serving platter.
Put the potatoes, peeled turnips and trimmed Brussels sprouts in a steamer over boiling water. Cover and steam until done (approx. 12-15 min.). Sprinkle with salt and freshly ground pepper then arrange on the platter. Drizzle a little vinegar butter over the top (opt.) Decorate with fennel fern. (Serves 4)