What's for Dinner?

45-Minute Seafood Dinner

Heat grilling pan.
Wash and pat dry a couple of large Red Snappers. Season fish with salt, ground pepper, and paprika powder. Stuff them with sliced onions, sliced tomatoes and scallions (Optional: thinly sliced ginger). Garnish with thinly sliced lemons. Drizzle fish with olive oil and 2 tbsp. of soy sauce.
On a separate plate, season 1 1/2 pounds of shelled shrimps with salt and pepper.

Wrap fish in banana leaf, then wrap it again in foil. Seal foil edges tightly. Place them on top of the hot grill to cook - about 10 minutes each side.
While the fish is cooking, heat up the wok. Saute a chopped onion, a package of frozen mixed vegetables and 2 beaten eggs in butter over medium heat. Add some cooked steamed rice. Mix everything together. Season with salt and pepper.
Ten minutes before the fish is done, drop a few dollops of butter on the side of the pan and start grilling the shrimps. Do not overcook.
By the time the last shrimp had turned bright orange, the steamed snapper should also be done.

Enjoy...