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 rice wine vinegar
¼ cup chopped scallions
¼ cup celery leaves
¼ cup chopped chives
Pat snapper dry with paper towels. In a large cast-iron or heavy skillet over medium heat, combine olive oil and butter until butter begins to bubble. Liberally salt and pepper snapper on both sides, then place it in the skillet. Cook for 5 to 7 minutes, then turn fish over using a wide spatula.
Add lemon juice, lemon slices, rice wine vinegar, and chopped scallions. Cover skillet and continue cooking fish on medium heat for 5 to 7 minutes. Remove lid and add celery leaves and chives. Spoon pan liquids over fish and herbs. Remove skillet from heat and let fish rest, covered, for 5 minutes before serving.
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.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
