Red Snapper with Apricot-Shallot glaze

I frequently reverse-engineer recipes from outstanding meals I encounter while traveling. This recipe was inspired by the scored flounder in apricot-shallot glaze at the Pink House in Savannah, Georgia.

4 red snapper fillets (about 1 lb total)
1 T butter
1 T diced shallot
2 T apricot jam
1/2 T coarse grain mustard
dash of salt
dash of pepper
dash of cayenne pepper

Preheat broiler.

Melt butter in small saucepan. Add shallots and saute for a few minutes under medium heat.  Reduce heat, add jam, mustard and salt/pepper/cayenne. Stir until combined and remove from heat.

Arrange the snapper fillets on broiler pan. Spoon about half the apricot glaze over the fillets and broil for 10-12 minutes or until done. Remove from broiler and spoon remaining glaze over the fillets.

In the photo above, I'm serving the snapper with asparagus and black rice. You could also accompany it with grits and greens.

Tuesday Brunch: Poached Eggs, Smoked Trout & Spinach over Potato Cakes.

The canned smoked trout is from Trader Joes - this would probably be good with any smoked fish. For the spinach I use bagged baby spinach, which has become a kitchen staple for me -- I also use it sauteed with a little lemon zest as a quick side dish.

For 4 servings:

Ingredients:
1.5 cup frozen hash browns (the shredded kind)
5 eggs
3 chopped green onions
2.5 tablespoons cooking oil
2 teaspoon flour (either wheat or gluten free works)
2 cups baby spinach
1 4 oz. can of smoked trout
Green Salsa (I used Mrs. Renfro's)
Salt
Pepper

To make potato cakes:
Crack ONE of the eggs in a bowl, add flour and half of the green onions and stir with a fork. Add the frozen hash browns -- if they're stuck together or have ice crystals, rinse them in a colander under hot water and drain before adding. Stir until everything is blended and season with a dash of salt and pepper.

Heat TWO of the tablespoons of oil in a shallow skillet. When oil is hot, use a spoon to drop potato mix into the skillet to make four pancakes. Saute until the bottom of the cake is golden brown, and then flip over and saute the other side.

While potato cakes are cooking:
Saute spinach in for a few minutes in the remaining half-tablespoon of oil.
Poach 4 eggs (I use an egg poacher - bring the water to a boil, crack eggs into the poacher cups and let them cook for about 4 minutes for firm whites, runny center)

When everything's done, place pancakes on plates, top each with spinach and a poached egg. Garnish with remaining green onions and a spoonful of green salsa.