Red Snapper Orange Pepper

Just for summer holiday fun, we are trying as many different fish as we can before the school year starts up again.  Each week we buy a different fresh fish that strikes our fancy, testing and comparing the local fishmongers as we go.

Recently, red snapper fresh that morning from North Carolina was available.  A quick roast in a very hot oven, with butter, some fresh herbs, and the crunch of sweet orange pepper, was enough to enhance, but still maintain the ocean fresh taste of the snapper.
2 cloves garlic
1/2-inch fresh ginger, peeled
2 Tbsp chives, finely diced
3 Tbsp butter
1-1/2 lb red snapper fillet, cut into four portions
8 large shrimps, peeled and de-veined
1 orange pepper, finely diced
dash of red pepper flakes

Preheat oven to 425F.  Mince the garlic and ginger finely and place in a very small bowl along with the butter.  Microwave for about 30-60 seconds, just until melted.  Place fillets in a large casserole.

Top each fillet with two shrimp.  Scatter peppers and chive about fillets.  Pour the butter on top of the fillets and sprinkle a dash of red pepper flakes.  Salt and pepper to taste.

Roast in oven for 10-15 minutes, just until the fillets cook through.  Serves 4.