While we are busy planning our Thanksgiving feasts for later this week, I wanted to share a meal that will definitely get us back on track after our massive indulgences. We have spent the last few Sunday nights trying out new fresh fish dishes. After a tasty family breakfast at our favorite spot (to eat AND celebrity spot) Noshville, we walked over to Whole Foods Market to wander around and pick up some fish for Sunday dinner. Generally being at the grocery store with both of my boys (the big one and the little one, but one in the same) kinda stresses me out because they are all over the place picking up all kinds of junk, but luckily for me we were stuffed from breakfast, so it wasn’t quite the sugar fest that it is usually is with those two.
We made our way over to the seafood department and Hunter loved seeing all the different kinds of fish, especially the whole fish. I have to say that the service at the Whole Foods Fish and Seafood Department is second to none (no, this is not a paid endorsement, just a proclamation of opinion). We had the best time watching them scale, gut and clean the fish and they even offered to find their smallest pair of waders and let Hunter come back and help. Luckily for them he was absolutely not interested, but the invitation was nice at least. I decided to forego the whole fish and opt for some fillets instead. Maybe I will try my hand at cooking the entire fish another Sunday.
So back to the recipe, I have never cooked red snapper before, so I got a little help from Cooking Light with their baked red snapper recipe and put together some Greek orzo and the end result was fantastic. After a weekend of indulging, it is nice to get back on track on Sunday nights before the start of a new week and I imagine after Thursday’s “Feast of the Tabernacle”, our tracks could use a little adjusting, too, for sure!
- 1 cup Delallo Organic Whole Wheat Orzo (cooked in organic low-sodium chicken broth)
- 1/4 cup sliced Kalamata olives
- 1/2 cup artichoke hearts, cut into pieces
- 2 teaspoons Cavender's Greek Seasoning
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 teaspoon lemon juice
- 1 tablespoon sundried tomatoes, chopped
- 2 tablespoons Feta cheese
- Salt & pepper to taste
- Cook orzo in chicken broth according to directions. Drain and rinse.
- In a bowl, combine orzo, olives, artichoke hearts, Cavender's Greek Seasoning, olive oil, lemon juice and tomatoes. Toss to coat. Top with Feta and serve. Season with salt and pepper.
Adapted from Cooking Light
- 2 lemons
- 4 (6 ounce) Red Snapper fillets
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 tablespoons butter, melted
- 1 1/2 teaspoons fresh oregano and thyme, chopped
- 1 teaspoon lemon zest
- Cut one of the lemons into 8 slices. Spray a baking sheet with cooking spray and lay the lemon slices on the greased sheet. Combine paprika, salt and pepper. Season one side of the snapper fillets with the paprika mixture and place the unseasoned side on the lemon slices.
- Bake the fillets at 425 degrees F for 12-13 minutes or until the fish is tender and flaky. Do not overcook.
- Zest remaining lemon to get about 1 teaspoon of lemon rind. Combine melted butter, herbs and lemon zest. Once fish is done, serve topped with lemon herb butter.
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