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ReelPlumber

Red Snapper Two Ways

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Snapper Island Style:

Red snapper fillets pan seared with 5 pepper powder, layed on a bed of brown long grain rice, topped with a salad of tomatoes, pinapple, green bell pepper, cilantro, red onions, garlic, ginger sesame dressing.

 

Ceviche:

Red Snapper diced into 1/4 inch cubes soaked in lime juice in refrig for 1 hour. Chopped chilled tomatoes, red onions, cilantro, avacados, and fresh lime mixed in a bowl then add the snapper bits. Serve with tostitos or Melba sea salt crackers.

 

 

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I know it tastes as good as it looks. Very nice job Lee. Cheryl and I are at PoPs until Friday and I hope we can catch anything to eat especially after seeing that 5 STAR DINNER. Keep up the good work. :thumbsup:

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