6 red snapper (or trout or any firm white fish) fillets, each about 8 ounces Salt and cayenne to taste 1 stick butter, melted and clarified 3 tablespoons fresh lemon juice 3 tablespoons white wine ...

Instructions: To make the salsa verde, combine in a small bowl the parsley, garlic, capers and juice, anchovy and red wine vinegar. Stir in 7 tablespoons of the olive oil, along with salt and pepper.

Grilled Snapper With Scotch Bonnet Marinade This dish is inspired by chef Garrette Bowe’s family cookouts in the Bahamas. She seasons the grill with pineapple, lime and thyme to add extra flavor to ...

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