Broiled Fish & Vegatables

Recipe

Broiled Fish & Vegetables

• 2 pounds Snapper fillets
• 2 cups chopped tomatoes
• 2 cups chopped yellow squash
• 1 cup chopped celery
• 1 cup chopped onions
• 2 tablespoons paprika
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 2 teaspoons chopped fresh sage
• 1/2 teaspoon ground thyme

Cut fish into serving sized portions and set aside. Cook tomatoes, squash, celery, onion, paprika, cumin, and salt in a saucepan until celery begins to soften. Pour tomato mixture into a baking dish and stir in sage. Place fish on top of mixture and season with thyme. Broil until fish flakes easily and vegetables begin to brown. Serve immediately over toasted cornbread dressing.

Wine Pairing: McWilliams Hanwood Estate Chardonnay