Featured recipe from Marilu's table * Asian red snapper

Sometimes we get in a rut with our meals. This is a dinner that will shock you out of your rut (probably) with restaurant-quality flavors and techniques that are easy to replicate.

We like to serve this with braised baby bok choy (top with sliced almonds) and brown rice.

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Asian Red Snapper

Purple * Serves 2

1 pound of red snapper fillet

2 stalks of green onion, cut in half vertically and then sliced again into three sections each (you will have six very thin sections)

1 thumb-size piece of ginger, peeled and thinly sliced

4 Tablespoons soy sauce or Bragg's Liquid Aminos

4 Tablespoons rice wine

1 teaspoon sesame seed oil

1 small can or jar water chestnuts

2 ounces dried shiitake mushrooms soaked in water to soften (squeeze out excess water and chop into bite size pieces)

4 Tablespoons of hot chili oil (optional)

Brush baking dish with sesame oil and preheat oven to 450F.

Place snapper in baking dish and top with remaining ingredients except the chili oil. Bake in the oven for 10 minutes.

Heat the chili oil until almost smoking. Pour the oil over the fish (carefully). Serve immediately.