Red Snapper with Orange Gremolata and German Potato Salad

This is a quick little meal I threw together which turned out quite tasty. I made it for two, but I have increased all the proportions in the recipes you see to serve four. I served this with some simply sauteed zucchini.

Red Snapper with Orange Gremolata

1 1/2 pounds red snapper fillets
2 oranges, zested then sectioned and roughly chopped
a couple of handfuls parsley, chopped, separated
3 large cloves of garlic, chopped
3 Tbsp. extra virgin olive oil, separated
salt and pepper

• Prepare Gremolata: Combine orange sections, half the orange zest, half the parsley, 1 Tbsp olive oil. Season generously with salt and pepper, and set aside.
• For the Snapper: Preheat broiler, and prepare a baking sheet with a greased rack. Season both sides of fish with salt and pepper, and place fillets, skin side down, on rack.
• Combine remaining orange zest, remaining parsley, garlic and remaining olive oil. Rub over the top of the fillets.
• Broil for about ten minutes, or until fish is firm, opaque and flaky. Spoon Gremolata over the Snapper.
  
• Enjoy!

Quick German Potato Salad

2 large potatoes, scrubbed and boiled
2 ribs celery, chopped
2 small handfuls grape tomatoes, quartered
4 Tbsp. chopped cooked bacon (about 4 slices)
4 Tbsp. bottled Sweet Vidalia Onion Vinaigrette*

• Chop the potatoes while they are still warm and combine with the other ingredients. Season with salt and pepper to taste and serve warm.
• Enjoy!

*Note about the vinaigrette: Any sweet tangy vinaigrette will work in this recipe. This is a very quick, tossed together salad, hence the bottled dressing.