4 six ounce snapper fillets
1/4 cup unsalted butter
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon dried oregano
salt

1. Heat a cast iron skillet over high heat until hot.
2. Combine seasoning on a plate and press snapper fillets in it to coat.
3. Add the snapper fillets to the skillet and pour butter over them.
4. Cook until the underside begins to char, 2-3 minutes; then flip and cook the other side.
5. Season with salt to taste and serve.

Makes 4 servings

Warning: Since butter has a low smoke point this is likely to smoke up your kitchen a bit if you don't have the fan on high.

3 cups mixed greens (escarole, endive and radicchio)
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon sugar
salt and pepper

1. Whisk together olive oil and vinegar in a small bowl and add sugar to taste.
2. Add vinaigrette to greens and toss to coat.
3. Season with salt and pepper.

Makes 4 servings

1 cup jasmine rice
2 cups water
2 stalks celery, chopped
2 tablespoons butter
1 tablespoon lemon zest, grated
1 tablespoon dried parsley
salt and pepper

1. Melt butter in a skillet over medium heat and sauté the celery until tender.
2. Add the rice and mix with the butter and celery.
3. Add the water and bring to a boil. Cover and reduce heat to low.
4. Once water has evaporated stir in the lemon rind and season with salt, pepper and parsley to taste.

Makes 4 servings

When I asked Shannon what she wanted for dinner tonight she said "Rice, with lemon… and salad." We went to pick up some
salad greens and found some fresh red snapper fillets marked down to under a dollar, so there was our entree. We were
discussing this markdown phenomenon with our cashier and apparently they marked down something so low last week that they
actually had to give someone a 43 cent credit for purchasing something. Not surprisingly, this is the same place where I
routinely get the free bread.

Shannon was in charge of making the Lemon Rice Pilaf and it turned out perfect. The lemony
flavor worked quite well with the apple cider vinegar in the salad dressing. We just made a Simple Side Salad, with a simple vinaigrette on simple "in a bag" salad ingredients. It's pretty much win/win with lemon infused rice. If you added some green onions it would be a perfect compliment to a more
Asian-inspired meal.

The original recipe for the Pan-Fried Snapper Fillets called them "Oregano Red Snapper".
Oregano plays such a small role in the flavor of this dish, so I'm not really sure why. Basically, the spices make up your
typical chili powder sans cumin and, of course, chili. It has a fairly Southwestern sort of flavor to it, which I really
enjoyed. Our under priced snapper had a few pin bones I had to pull out of my teeth, but other than that this was a simple, quick and delicious meal.