Blackened snapper topped with red pepper jam

Blackened snapper for Lent

The season of Lent continues throughout the month of March as we count down to Easter. If you are looking for a new way to prepare fish during this solemn time of the year, the folks at Sea Breeze Fish Market have ideas cooking up in the Good Day kitchen.

DALLAS - Chef Ryan Oruch from Sea Breeze Fish Market and Grill stops by Good Day to make fish for Lent.

His blackened snapper is topped with red pepper jam and butter-poached lump crab.

The dish is on Sea Breeze's menu through March 31.

Red Pepper Jam

2 bell peppers
1 tomato
1/4 cup onion
1 teaspoon ginger
1/3 cup rice vinegar
1 large pinch of sugar

Cook down for 10-15 minutes and then purée until smooth.

LINK: www.SeaBreezeFish.com