Mar 25 2014

Edisto Beach Spicy Snapper

One of the best things about vacationing at the beach is forgetting all about diets and calories and going hog-wild with delicious recipes.

My family likes to take advantage of what I call “vacation eating” every time we get together down south. Generally, some kind of meat or seafood dish is prepared along with Geechee Boy grits or swamp potatoes. We do try to maintain some semblance of health, so the bulk of the meal also comes with a smattering of fresh vegetables to go along with it.

One of our favorite recipes is the Edisto Beach Spicy Snapper and it comes from the Carolina Cooking cookbook.

Here’s what you’ll need:

2 lbs. of snapper fillets (fresh or frozen)

3 tbsp. of vinegar

2/3 c. of tomato juice

1 packet of French dressing mix

2 tbsp. of salad oil

Skin the fillets so that you have approximately six serving-size portions. Place the fish in a single layer in a baking dish.

Combine the remaining ingredients and mix together well. Pour the mixture over the fish and let it marinate for 30 minutes. Turn the fish once in that period.

Remove the fish, but keep the pan filled with the mixture as you’ll need it for basting.

Place the fish on a greased broiler pan and broil for 4-5 minutes on each side or until the fish flakes easily.

Use the sauce mixture to baste the fish and serve with whatever side dish you choose. Remember, you can’t go wrong with grits. Slice up some Edisto tomatoes, cucumber, and sweet onion to go with it and you’ll be glad you did.

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Recipes

Bob Hart Author

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