Introducing Berry Shimada (and Red Snapper recipe)

Berry's Mom, Miki, is such a great cook and loving Mother to petite kitty Berry. And also a great friend of Cafe Drake. We've had the great fortune to dine several times at Cafe Berry, and Miki always serves delicious, creative buffets - everything from paella to potato cake and mozerella casseroles to cold rare slices of grilled beef, with fresh ginger, wasabi and seasoned soy dipping sauces! Above you'll find a few pictures of Berry and below a recipe we think she'd especially love. You don't need to have a feline in the house to prepare it for yourself, however, and we think it's best with rice pilaf and sliced radishes in a vinegarette.

BROILED RED SNAPPER WITH SALSA VERACRUZ

1/2 cup fresh lime juice (about 4 limes) / 1/4 cup olive oil / 2 t minced garlic / 4 8-10 oz. red snapper fillets / kosher salt and freshly ground pepper to taste

1. In a shallow pan that can hold the fillets in a single layer, combine the lime juice, olive oil and garlic, Mix well.
2. Add the fillets, cover and refrigerate for 1-1 1/2 hours, turning once or twice.
3. Remove the fillets from the lime juice mixture and discard the mixture. Dry the snapper with paper towels, then broil for 5 minutes per side. To check for doneness, cut into one fillet to make sure it is opaque all the way through. Be careful to not burn or overcook!
4. Serve hot and topped with Salsa Veracruz.

SALSA VERACRUZ

2 medium tomatoes cored and diced medium / 1 greem pepper halved, seeded and diced small / 1/4 cup chopped scallion, green and white parts / 2 T minced fresh chile of your choice (we like it HOT at Cafe Drake, so use serranos or habaneros) / 1 T minced garlic / 1/3 cup olive oil / 1/4 cup chopped fresh oregano

Mix all ingredients together and serve over snapper, and also in a bowl at the table for those who like a heavily sauced fish.