This is an adaptation of a recipe from a Florida cookbook I read in preparation for the first dinner I gave in the series of “Dinners from the Regions of America” at the Santa Fe Bar & Grill in 1982-83. It is delicious and has its Tarpon Springs and therefore Greek influence in the lemon-egg-garlic enriching and thickening treatment at the end. Sea bass, monkfish, lingcod, or halibut would do in place of the red snapper, but not as well.
Mix the fish, onion, celery, and herbs together and let marinate for 1 hour. Then separate the vegetables from the fish and put them in a pot. Add the oil,
Add the fish, remaining fish stock, and
© 1986 Jeremiah Tower. All rights reserved.