Aioli’s Chef Thomas takes us to France by steering our palettes through his Pan Seared Snapper with Ratatouille. Your taste buds will be pleased you made an effort in the kitchen. We are using Ocean Delight’s 1.75lbs Snapper Fillet. All the ingredients and instructions are available via the Trini Trolley website.
INGREDIENTS
Snapper:
2 red snapper fillets
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons rice wine vinegar
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