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)
- 1/2 cup Quinoa (cooked in 1 cup organic chicken broth and a dash of sea salt)
- Cherry tomatoes sliced
- 1 lemon
- 1/2 a Cucumber
- feta cheese
- cilantro chopped
- sliced Olives
- 2TBlsp Olive Oil
- 2 garlic cloves chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- black pepper
- 1/4 cup of lemon or lime juice
Mix salad ingredients together, crumble feta and mix. Slowly add dressing and mix to taste.
In celebration to some personal accomplishments, we enjoyed this meal and toasted with a glass of Oyster Bay Sauvignon Blanc.