Catch of the Day, Snapper

Talk about cheap, snapper is the catch of the day as fishermen are constantly pulling it in from the waters off the south-western coast. Needless to say, the texture of this sweet and moist reef fish holds up to a variety of cooking methods. Don't even bother removing the skin.

David Morales author of Succulent Snapper says, "on the island of Aruba there are at least a handful of restaurants that will prepare your fresh catch for you." Snapper is usually served with a local creole sauce and polenta or a delicious corn bread, which sounds like a Southern twist to me.

Mr. Morales has helped me to decide what I'm having for dinner this evening. The Bistro Taste of Belgium has Red Snapper Fillets ribbed with garlic, salted and peppered with a bit of lemon juice, then fried in butter on both sides. The fillets are served on a bed of creamy mashed potatoes with a side of fresh salad. I'm going to check it out and I will get back to you.