Hope everyone had a great Valentine’s weekend! For Valentine’s Day ,I made Jen baked whole red snapper with a spicy vinaigrette. For this post I am going to feature the main dish and also how I set the table for her.

Let’s cook!

Whole Red Snapper with Serrano-Basil Vinaigrette

1 whole red snapper about 3 lbs

2 serrano chiles, chopped

1/2 red onion, chopped

2 garlic cloves, chopped

2 tablespoons Dijon mustard

1 tablespoon balsamic vinegar

1/2 cup olive oil

2-3 tablespoons fresh basil, chopped

salt and pepper

Place chiles, onion, garlic, mustard, vinegar in a blender.

Once well combined, keep the motor running and slowly add the olive oil until emulsified.

Pour into a bowl and add fresh chopped basil.

Stir well and let rest.

Preheat oven to 425. On a cookie sheet place the snapper and cut three cuts on each side of the fish.

Coat the fish with olive oil.

Season with salt and pepper. Stuff the cavity with fresh basil.

Place in the oven and cook for 30 minutes.

Jen took a picture of me cooking.

Once the fish is done, cover the outside with the serrano-basil vinaigrette.

Here is the main dish:

Here is the close-up:

Here is how I set everything up, and Jen waiting to have dinner with me.

Happy Cooking!