Red Snapper at Chateau Girardeau

Chef Lisa cleaned a 10 pound Red Snapper to run a healthly special for the residents at Chateau Girardeau. This fish became Blackened Red Snapper with a Fresh Fruit Salsa, which consisted of pineapple, red pepper, tomato and cilantro and it was paired with freshly sauteed baby bok choy. The bok choy was sauteed in olive oil and seasoned with a little salt and pepper. It was a big hit with all the residents!