Yields: 4 servings. 1 whole red snapper, cleaned and scaled 3 tablespoons olive oil 1 tablespoon butter Salt Freshly ground pepper Juice of 1 lemon 1 lemon, sliced 3 tablespoons
The Life & Times of Our State Magazine
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.