Real Vermont Cooking

INGREDIENTS 4 Eight Ounce Fillets of Fish 6 Garlic cloves crushed 2 Tsp. Grated Lemon Peel 1/3 Cup Olive Oil (extra virgin) 1 Bunch Basil (thinly sliced) 1/3 Cup Capers ( small ones) 1 Lemon (juice) Salt and Pepper to taste. Directions: Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in capers and basil. Season vinaigrette with salt and pepper to taste. Let stand at room temperature. Prepare your fire on your barbecue, (high heat) or use broiler. Season fillets with salt and pepper and coat fillets with vinaigrette. Cook until fish flakes, be careful not to break fillet when turning. When fish is done place fillet on platter and pour remaining vinaigrette over fish.

INGREDIENTS 1 1/2 Pound Red Snapper 1 Lemon or Lime (juice) 1 Tsp. Oil or Butter 1 Tbls. Finely chopped green pepper 1 Tbls. Chopped scallions 3 Mushrooms, finely chopped 1 Large shallot 3 Cloves garlic diced fine 1 Tomato peeled and chopped 1 Tsp. Red Salsa or to taste 1 Tbls. Chopped celery 1 Tsp. Salt and cayenne pepper Directions: Season fish with salt, pepper, and lemon or lime juice. Combine all other ingredients in the butter and simmer covered, until flavors are blended. Broil fish about 6 minutes on each side on rack closest to heat. Test with fork. When fish flakes, it is done. Do not overcook. Add juice from broiler pan to sauce. Pour Vera Cruz Sauce over the broiled red snapper. Serve with rice