Recipe for Red Snapper

I try to have a good fish dinner at least twice a week for my family. I like fish, but I don't like fish that has a strong fishy taste. If there is a hint of a strong oily fishy taste my family will not touch it and neither will I.

Here is what you need:

1 pound of red snapper fillets
3 tablespoons of olive oil
2 cloves of minced garlic
2 tablespoons of lemon juice (real not bottled)
1 cup of buttermilk
1/4 teaspoon of red pepper flakes
1 small diced onion
1 cup of sliced black olives
Aluminum foil


Here is what you do:

Preheat your oven to 400 degrees. Place a layer of aluminum foil down in your baking pan so there is little clean up after the fish is baked. Spread half of the oil onto the aluminum foil, and then spread the rest of the oil onto the fillets. Next pour about 1/4 cup of buttermilk onto the foil. Arrange your fish on the foil, cover with garlic, onions and black olives and then cover with the rest of the buttermilk. Sprinkle the red pepper flakes over the layer of buttermilk.

Bake the fish for 15 minutes. The fish should be light and flaky. When you take the red snapper out of the oven squeeze on the lemon juice over the fillets and serve with a side salad and baked potato if desired.