1 Review

First time I've cooked snapper and I used this recipe. Absolutely divine! Rather than just green pepper, I also used red and yellow. I substituted cherry tomatoes for normal ones (it's all I had in the house :D). I didn't use mushrooms, and I added a small bit of ginger and 1 habanero chilli (just because I put them in everything!) and I also used cilantro in addition to the parsley. The type of wine used will make a BIG difference to the flavour of this dish - I used a fairly full-bodied Pinot Grigio. Also, go easy on the saffron - one spring is definitely enough! I put a bit more in and it was too much. I will most assuredly be cooking this one again. Thanks for posting Molly!

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sowulu April 20, 2008
Red Snapper Louisiana