How to Make Grilled Snapper

Dan Hernandez: We have a special treat for you this week in our Galley section. We’ve come to downtown Los Angeles to Olvera Street and our host for today is Vivian, thank you very much for having us.

Vivian: Well my pleasure, thank you very much for joining us.

Dan Hernandez: Tell our viewers a little bit about your restaurant.

Vivian: Our restaurant is one of the oldest Mexican restaurants in Los Angeles. We’ve been in business for 68 years. My grandmother was the founder. Of course, this is the first brick building in Los Angeles. It’s a beautiful brick building. We have an awful lot of ambiance and an awful lot of charm.

Dan Hernandez: And people coming down to Olvera Street, they want – the name of your restaurant?

Vivian: Las Golondrinas Café, we’re in the middle of Olvera Street, in the heart of Olvera Street.

Dan Hernandez: Wow, okay. And today what do you have for us?

Vivian: Today, we’re going to be preparing some charbroil fish with a very special sauce, which is very light for our health conscious diners. And basically, it’s a nice fillet of fish, boned and skinned. We’re going to place it on the char broiler. We’re going to add a sauce, which is prepared with butter, or no cholesterol oil as your preference may be, with garlic, with lemon, cilantro. And then we will adorn the fish with some red onions marinated in fresh lemon juice.

Dan Hernandez: Now this is a traditional Mexican plate that we’re going to be having.

Vivian: That’s correct. This is pescado a la parrilla.

Dan Hernandez: And you can have it with either fresh water fish or saltwater fish.

Vivian: That’s correct.

Dan Hernandez: But today, we’re going to make it up with red snapper.

Vivian: That’s right.

Dan Hernandez: Now, why don’t we get over to the grill and make the sauce.

Vivian: Very good.

Dan Hernandez: Okay then, so this is our finish plate without the sauce on it. We have our red snapper, our steamed vegetables, Spanish rice, and now to just make this a perfect dish we’re going to go ahead and add this special sauce to that.

Vivian: That’s right. We’re going to add the sauce right on top.

Dan Hernandez: Until you get a hot sauce, we just grilled it and that’s it.

Vivian: That’s right. This is kind of finished the plate. And then of course we add for flavor and for –

Dan Hernandez: There’s a little bit of color.

Vivian: A little color. The red onions marinated in the fresh lemon juice.

Dan Hernandez: Okay. This looks delicious. I got to try a piece. That’s delicious.

Vivian: Very good. I’m glad you like it.

Dan Hernandez: Well thanks a lot Vivian for having us here.

Vivian: Thank you very much.

Dan Hernandez: And for all you out there who’ve never been to Olvera Street to come on down, just try a dish like this, Vivian will be happy to make it for you. Remember Olvera Street is more than just a place for the tourist. It’s for all of us who live here southern California.

Vivian: Thank you very much.

Dan Hernandez: Thank you.