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Today's Special: Spicy Snapper Sandwiches

Today's Special: Spicy Snapper Sandwiches

My favorite literary device is alliteration. Think back to high school English class and you may remember that alliteration is the occurrence of the same letter or sound at the beginning of adjacent or closely connected words. All last week I found myself telling people at the grocery store, at Starbucks, any old passerby: hope you have a magnificent Monday, a terrific Thursday, a wonderful Wednesday, etc. So when I stumbled across this recipe for spicy snapper sandwiches, I knew I had to make it simply because it's fabulously fun to say. Luckily the ingredients sound as intriguing as the name of this dish and this sandwich makes a quick, delicious, and unusual dinner. When was the last time you had spicy snapper sandwiches? If you answered never to that question (don't worry so did I!) get the recipe and experiment tonight -

Spicy Snapper Sandwiches
from Food & Wine magazine

1 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
2 garlic cloves, minced
1 Thai or serrano chile, minced
1 tablespoon extra-virgin olive oil
Four 6-ounce red snapper fillets
Salt and freshly ground pepper
1/4 cup mayonnaise
1/2 tablespoon capers, chopped
4 rolls or buns, split
4 Bibb or romaine lettuce leaves
4 thin slices red onion

  1. Preheat the oven to 400°.
  2. In a bowl, mix half of the lime zest, lime juice, garlic and chile. Stir in the olive oil.
  3. Make 3 shallow 2-inch slashes into the skin of each fish fillet. Spread the garlic-chile paste over the fish.
  4. Transfer the fish to a baking dish, skin side up; season with salt and pepper. Bake for 8 minutes, until the fish flakes easily.
  5. Meanwhile, in another small bowl, combine the mayonnaise with the capers and the remaining lime zest, lime juice, garlic and chile. Season the sauce with salt and pepper.
  6. Toast the buns. Spread the sauce on the buns and top with the fish, lettuce and onion. Close the sandwiches and serve.

Serves 4.

PER SERVING:: 441 cal, 20 gm total fat, 3.2 gm saturated fat, 68 gm carb, 2 gm fiber.

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