Back to the Sea

I can't remember the last time I made fish. (I could probably check.) I was dreaming about skin-on fillets, and that meant venturing out to the Asian market for decent specimens. It might cost a little more -- then again, the prices are very reasonable at this market -- but buying a whole fish and having it filleted is the way to go. It means the fillets are fresher, and it's always nice to know that Margy and I are enjoying the same red snapper.

I cooked the fish in a very hot pan and browned the skin a bit. Then I took the fish out and made a quick roux with flour and butter and whipped up a lemon-wine-parsley sauce. On the other burners I had crispy potatoes and sautéed zucchini. I hardly ever cook zucchini, but I was in the mood for it today, and it seemed like it would be a good textural contrast to the firm snapper and crunchy potatoes.