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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