"To cut down on cooking time, I give the potatoes a quick head start in the microwave before transferring them to the pan to finish cooking and crisp up. The snapper is topped with a colorful mix of red bell peppers and onions, then drizzled with a tangy balsamic, horseradish, and garlic sauce that gives the dish a bold, flavorful finish."
"Preheat broiler. Mix 1/2 tablespoon olive oil, vinegar, horseradish and garlic together until smooth. In another small bowl, mix onion and red bell pepper together. Spray a sheet pan with olive oil spray. Place snapper fillets, skin side down, on one side of the sheet pan. Spread the pepper onion mixture on top of the fish and then the horseradish mixture."
Quick sheet pan dinner combines snapper fillets, potatoes, and broccoli for two servings. Potatoes get a 2-minute microwave head start, then arrange with broccoli on one side of an oiled sheet pan while snapper goes on the other. A topping of diced red bell pepper and onion covers each fillet, followed by a blended sauce of balsamic vinegar, prepared horseradish, olive oil, and crushed garlic. Broil eight inches from the heat for 8 to 10 minutes, then finish with remaining olive oil, salt, and pepper before dividing onto plates. Variations allow other white fish or small red potatoes.
Read at Boston Herald
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