Incredibly easy, fast and tasty.

The fish was excellent! I hate fish with bones inside the meat part of the fish. (childhood incident). I finally learned how to de-bone fish prior to cooking it. Pacific Red Snapper and salmon are worth the trouble. I could not believe how this fish held up to 5 hours of marinating. I added hot paprika and smoked sea salt instead of pepper and regular sea salt. I prefer granulated garlic instead of garlic powder. This fish went well with my tricolor couscous with sautéed baby Portobello mushrooms, green onions, garlic and green olives. We also had collard greens with burgundy okra (with a dash of liquid smoke, for that smoke meat taste). Excellent Friday supper. My mom really enjoyed the fish. She said is was tender and very tasty. Thank you for the recipe.