Modern Alabama cuisine has a long history of Greek influence, as illustrated by this delectable dish from one of the state’s historic dining destinations.
As Served By: The Bright Star, Bessemer | Yield: 6 servings
- Juice of 3 lemons
- Oregano to taste
- Salt and pepper to taste
- 1 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 cup butter, melted
- 6 to 8 ounces fresh snapper fillets
- 1/2 cup flour for dusting
- 1 teaspoon of extra-virgin olive oil
Make sauce by mixing lemon juice, oregano, salt and pepper in bowl with wire whisk. Slowly pour olive oil into lemon mixture, whisking until emulsified. Set aside.
To prepare fish, pour melted butter over each fillet, coating evenly. Lightly dust each piece with flour. Cook in a heavy skillet coated with olive oil or on a griddle until lightly browned. Pour sauce over cooked fish and serve immediately.
This recipe was provided to The Year of Alabama Food by the professional chef or restaurant identified above. The Year of Alabama Food staff has not tested this recipe and cannot make any representation as to the results.