Red Snapper

My father has been determined to get me to eat fish since I was a kid. Other than shrimp, calamari, and the occasional crab (all fried, thank you very much), I avoid fish. Tastes too fishy. Considering I don't like the taste of fish, it kind of rules out most types of fish. Last weekend, my dad was visiting, and he cooked tilapia and red snapper for me. Both prepared the same exact way. The tilapia...way too fishy. Took one bite, and yeah, that was it for me. The red snapper, on the other hand, was actually pretty good. I recreated it tonight for dinner...with my father on the phone, walking me through it step-by-step. Other than the crap wontons, this was the first time I've ever made fish. Then again, that canned crab was pre-cooked, so yeah, first time. Thank you, Dad!

1 red snapper fillet
1 tablespoon butter
1 tablespoon olive oil
Panko (about 1/4 cup)
1 tablespoon parsley
1 small tomato, chopped

Preheat the oven to broil. Heat a pan under medium heat. Add butter and olive oil. When the butter has melted, add the red snapper, meat side down. Cook until the meat starts to turn white. Then flip. Continue to cook until the skin begins to brown.

In a small bowl, combine the panko and parsley. Then top the fish with the panko. Broil until the panko starts to brown. Remove and then top with the tomatoes. Bake for another couple of minutes until the tomatoes are hot. Remove from heat and enjoy!