'top chef’ tom colicchio finds focus through fly-fishing

BRAISED RED SNAPPER WITH LEMON & ROSEMARY VINAIGRETTE Serves 4 INGREDIENTS For the vinaigrette: * 2 tablespoons white wine vinegar * 2 tablespoons fresh lemon juice * 1 sprig fresh

rosemary, leaves picked and chopped * ⅓ cup extra-virgin olive oil * Zest of 1 lemon, finely chopped * Kosher salt and freshly ground black pepper For the fish: * 1 red bell pepper * 1 lemon

* 1 pound red snapper fillet (skin on) * 1 tablespoon olive oil * 1 to 2 tablespoons chopped fresh flat-leaf parsley * Kosher salt and freshly ground black pepper INSTRUCTIONS Combine

vinegar, rosemary, lemon juice and lemon zest in a small bowl; season with salt and pepper. Gradually add ⅓ cup olive oil while whisking. Peel lemon and remove pith. Divide into segments and

set aside. Char bell pepper over an open-burner flame; place in a sealed container until cool enough to handle. Scrape away charred skin and discard stem, seeds and veins. Cut into strips.

Set aside. Dry fillet with paper towels; cut into 4 pieces. Season with salt and pepper. Heat 1 tablespoon oil in a skillet over medium heat; add fish, skin side down, and cook until skin

crisps, about 3 minutes. Remove fish. Place pepper strips and lemon segments in a cool skillet with enough vinaigrette to surround, not cover, them. Nestle in fish, skin side up. Bring to a

simmer over medium heat and cook, basting fish frequently, until it flakes easily, about 3 minutes. Sprinkle with parsley and serve. NUTRIENTS PER SERVING: 318 calories, 23g protein, 3g

carbohydrates, 1g fiber, 24g fat, 40mg cholesterol, 51mg sodium