Ingredients Weight Measure
TABASCO® brand Original Red Sauce 3 cups
Oregano 3 Tbsp.
Thyme 3 Tbsp.
Extra virgin olive oil 3/4 cup
Red snapper, boneless and skinless 4 lbs.
Butter 1/2 lb.
Baby spinach, fresh 15 cups
Black olives, large 2 cups
Cherry tomatoes 2 cups
Pepperoncini, sliced julienne for garnish 15 ea.


  1. Combine TABASCO® Sauce, oregano, thyme and olive oil and pour over the red snapper. Marinate on one side for 30 minutes; flip over and marinate on the other side for 30 minutes.
  2. Heat butter in a large skillet and pan sear the snapper on high heat. When snapper is brown on both sides, turn heat to low, cover and cook until done. Keep warm until served.
  3. Toss the baby spinach in spicy balsamic dressing. For each serving, place 1 cup spinach in the center of the plate. Arrange approximately 3 black olives and 3 cherry tomatoes around the plate. Cut 4 oz. red snapper in strips and arrange on top of the spinach. Garnish with 1 slice of pepperoncinis.

Yield: 15 servings