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Bright Star’s Greek-style Snapper
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Southern Recipe Restoration Project
For more than a century, the Bright Star Restaurant in Bessemer, Ala., has built a large and loyal following by serving classic Southern fare, with occasional culinary references to its Greek heritage. Last year, the University of Alabama published “A Centennial Celebration of the Bright Star Restaurant,” which recounts its colorful history and features some of its most-loved dishes, drawing from its Greek roots and the region it came to embrace.
This is one of several recipes that reflect that assimilation of flavors.
This dish features the classic combinations of olive oil, lemon juice and fresh oregano. It can easily be halved for smaller groups. You’ll probably have to cook the fish in 2 or 3 batches, even if you have a griddle or very large skillet. -- Jeanne Besser
Hands on time: 20 minutes Total time: 40 minutes Serves: 12
Ingredients:
Juice of 3 lemons
Fresh chopped oregano to taste
Salt and pepper to taste
1 cup plus 2 tablespoons extra-virgin olive oil, divided
3 tablespoons butter, melted
6 (8-ounce) fresh snapper fillets
1/2 cup all-purpose flour
Instructions:
In a bowl, whisk together lemon juice, oregano and salt and pepper to taste. Gradually add 1 cup olive oil into the lemon mixture, whisking constantly until emulsified. Set aside.
Brush melted butter over each fillet, coating evenly. Lightly dust each piece with flour.
In a large, heavy skillet or griddle over medium heat, add 1 tablespoon olive oil. Add half the snapper (you might need to do this in 3 batches) and cook until lightly browned and cooked through, turning once. Repeat with remaining olive oil and fish.
Transfer fish to serving platter. Restir lemon-oil sauce and pour sauce over fish and serve immediately.
-- Adapted from “A Centennial Celebration of the Bright Star Restaurant” (University of Alabama Press, $24.95)
Brush melted butter over each fillet, coating evenly. Lightly dust each piece with flour.
In a large, heavy skillet or griddle over medium heat, add 1 tablespoon olive oil. Add half the snapper (you might need to do this in 3 batches) and cook until lightly browned and cooked through, turning once. Repeat with remaining olive oil and fish.
Transfer fish to serving platter. Restir lemon-oil sauce and pour sauce over fish and serve immediately.
-- Adapted from “A Centennial Celebration of the Bright Star Restaurant” (University of Alabama Press, $24.95)
Nutrition:
Per serving: 329 calories (percent of calories from fat, 68), 24 grams protein, 3 grams carbohydrates, trace fiber, 25 grams fat (5 grams saturated), 49 milligrams cholesterol, 79 milligrams sodium.
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