Leigh Cort of Lee Cort Publicity held a Media Conference at the Casa Marina Hotel on Jacksonville Beach. As a Regional Membership Director of the International Food Wine & Travel Writers Association, one of her goals was to introduce more Southeast writers to IFWTWA.

Our host, the Casa Marina Hotel did an outstanding job of providing us with exceptional food. For our last morning, they prepared their Sunday Brunch menu. This was a fantastic display of culinary skills.  The kitchen team is headed by Executive Chef Aaron Webb.

The Red Snapper ala Casa Marina is a hit every Sunday as people gather from around the area. It certainly was a hit with all of us in attendance.

Casa Marina Hotel

RED SNAPPER ala Casa Marina

5 to 7 lbs Whole Red Snapper, scaled & degilled. Leave on tail and head.

Gently score the fish long way & cross ways with a sharp knife (forming large diamonds). Do not cut through the center bone.

With virgin olive oil, pour or brush in between scored crevices.  Season the scored crevices with your choice of spices: garlic powder, salt & pepper, cumin, lemon pepper, etc.

Create a large ball of silver foil and stuff into the open base cavity of the snapper so that it will stand up firmly on an oiled cookie sheet. Cook at 325 degrees for 45 minutes; rotate fish then check in another 20 minutes for doneness.

Serve with your choice of dipping sauce!

Casa Marina Hotel & Restaurant

691 1st Avenue North

Jacksonville Beach

904-720-0025

www.casamarinahotel.com

Maralyn D. Hill, President


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