STEAMED RED SNAPPER WRAPPED IN RED LEAF LETTUCE – SEASONED WITH CORIANDER & MINCED GARLIC IN A LEMON – CLAM JUICE SAUCE WITH A CHILLED & PUREED DIPPING SAUCE OF ALMONDS – CAPERS – ITALIAN TOMATOES – GREEN OLIVES – YELLOW ONION – EXTRA VIRGIN OLIVE OIL

Designed for red snapper, but any white fish will work. . .

For 2:

–fillet of red snapper (size of 2 decks of cards, one-half pound)

–red leaf lettuce (2 large leaves, fresh)

–coriander (dried, 1 tablespoon, bottled)

–minced garlic (bottled, 1 tablespoon)

–lemon juice (bottled, 3 squirts)

–clam juice (for steaming, one-eighth cup)

–salt and pepper

–extra virgin olive oil

Dipping sauce (chilled):

–almonds (15, roasted are best)

–capers (drained, 2 tablespoons, bottled)

–Italian tomatoes (packaged, one-eighth cup; or marinara sauce, bottled)

–green olives (no pimento; 5 or 6, bottled)

–yellow onion (to taste, but at least 3 tablespoons, chopped, packaged)

–extra virgin olive oil (1 tablespoon, bottled)

–salt and pepper (to taste)

1 – Prepare the side sauce in advance in order to let the flavors blend.  Place almond, capers, Italian tomatoes (or marinara sauce), green olives, yellow onion, and extra virgin olive oil in a food processor.  Pulse until minced (will be lumpy).  Season with salt and pepper to taste.  Refrigerate at least 1 hour before dinner.

2 – For fish, place a large lettuce leaf in the bottom of a covered baking dish.  Place fish on top.  Squirt with lemon juice.  Add clam juice.  Season with salt, pepper (to taste), coriander, and minced garlic.  Place a second large lettuce leaf on top.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 4 minutes.  Fish is done if it flakes easily, though red snapper is firmer than many other white fish.

4 – Serve the red snapper with wilted lettuce leaves hot, with the  chilled dipping sauce on the side.

–red snapper and sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

PESTO PASTA WITH HOMEMADE SAUCE OF FRESH BASIL – LETTUCE – TOASTED WALNUTS – PARMESAN – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

For 4:

–pasta (bowtie (farfalle), 2 cups, dry)

–basil (fresh)

–lettuce

–walnuts (toasted, 1 handful)

–extra virgin olive oil (bottled)

–Parmesan cheese (shredded)

–garlic (minced, in a jar)

–salt and pepper

1 – Place 2 cups of farfalle pasta in an uncovered baking dish with a little salt and water to cover, above 1 inch.  Microwave on high for 6 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Microwave 2 cups of water on high for 6 minutes (until boiling).  Add 1 handful of fresh basil, and microwave for just 5 seconds (yes, seconds).  Immediately plunge the basil in a bowl of ice water.  Repeat with 2 handfuls of chopped lettuce.

3 – Remove the basil and lettuce from the ice water, and, with paper towels, squeeze out the water.  Then place in a food processor.

4 – Add to the food processor, the following:  2 handfuls of toasted walnuts, 1 tablespoon of minced garlic, one-half cup of extra virgin olive oil, one-fourth cup of Parmesan cheese, and salt and pepper to taste.  Pulse until smooth.  If too thick a sauce, add more olive oil.

5 – Drain the pasta, and add the sauce to it, stirring well.  Pasta will be room temperature when served.

–pesto adapted from Real Simple magazine.