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