FIVE INGREDIENT COOKING: National Seafood Month/Rodeo

Pam Griffin
Lemon red snapper with herbed butter

Grilled Grouper Tangerine

4 (6 oz.) grouper fillets

2 tangerines, juiced and zested

2 Tbsp. dry white wine

3 Tbsp. extra virgin olive oil

1 tsp. fresh rosemary

1/2 tsp. fresh thyme

1/4 tsp. black pepper

Vegetable cooking spray

Fresh herbs for garnish, optional

Tangerine slices for garnish, optional

Place the fillets in a shallow dish. To prepare the citrus marinade, combine the zest from both tangerines with tangerine juice, olive oil, white wine, herbs and  black pepper in a small bowl; mix well.

Pour the marinade over the fish and marinate for 1-2 hours in refrigerator. Coat grill with vegetable spray and preheat on medium-high heat. Grill fillets for 4 to 5 minutes on each side until center is opaque and meat flakes easily with a fork.

Garnish with herbs and tangerine slices, if desired and serve. Serves 4.

Lemon Red Snapper with Herbed Butter

2 lemons

Cooking spray

4 (6 oz.) red snapper or other firm white fish fillets

1/4 tsp. salt

1/4 tsp. paprika

1/4 tsp. black pepper

2 Tbsp. butter, softened

1 1/2 tsp. chopped fresh herbs, such as rosemary, thyme, basil or parsley

Lemon slices

Preheat oven to 425.

Cut 1 lemon into 8 slices. Place slices, in pairs, on a rimmed baking sheet coated with cooking spray. Grate remaining lemon to get 1 teaspoon lemon rind; set aside. Reserve lemon for another use.

Place 1 fillet on top of each pair of lemon slices. Combine salt, paprika, and pepper; sprinkle evenly over fish. Bake for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

While fish bakes, combine reserved lemon rind, butter, and herbs in a small bowl.

Place fish and lemon slices on individual serving plates; top each fillet with herbed butter, spreading to melt, if desired. Makes 4 servings.

Five ingredients do not count salt, pepper, butter, oil and optional ingredients.