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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Monthly Archives: August 2013

Red Snapper with Asian Sauce

Serves 2

A CookTale
Another easy Summer dinner that satisfied our appetite as well as our diet. The Asian inspired sauce contrasted with the sweet simple taste of the Red Snapper. Once again the accompanying side dish was a well roasted, Extra Virgin Olive Oil doused Yellow Zucchini which seems to have become our seasonal favorite. And with good reason!
2 (6 oz) Fillets of Red Snapper
1 Lemon, juiced
3 TB Rice Wine Vinegar
1 TB Dijon Mustard
11/2 TB Honey
1/2 C chopped Green Onions
2 tsp ground Ginger
METHOD1. Rinse Snapper under cold water, and pat dry. In a shallow bowl, mix together EVOO, Lemon Juice, Rice Vinegar, Mustard, Honey, Green Onions, and Ginger.

2. Heat a non-stick skillet over medium heat. Dip Snapper Fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

3. As simple as that, plate and serve.

RECIPE Grilled Radicchio and Italian SausageServes 2

A CookTale

In the New York Times, Food Editor Melissa Clark published this easy three ingredient recipe. It immediately captured my interest. Since we abandoned our gas grill this year, we find that a quality stovetop non-stick grill pan does a relatively good job, with much more control. (One man’s opinion.) The published recipe calls for a garnish of Basil Leaves in this version they’re optional.


1 large head of Radicchio
1 lb sweet Italian Sausages
2 to 3 TB EVOO, more to taste
Basil Leaves or Basil Pesto (optional)


1. On the stovetop or gas grill, halve Radicchio lengthwise through stem end, and toss with 1 TB EVOO and 1/4 tsp Salt.

2. Put Radicchio, cut side down, and Sausages in the pan or grill and cover. Let cook for 2 to 3 minutes until outer Radicchio Leaves are dark brown. Transfer to a cutting board and let cook while Sausages finish cooking, about 5 minutes.

3. Thinly slice the Radicchio. Outsides should be charred, and the insides should still be crisp and raw. Combine in a bowl with another TB of EVOO. Taste and correct seasonings, adding more Salt and EVOO to taste.