Join The Rattlesnake Club in Detroit for your Easter brunch. Seating times are available every 15 minutes from 11 a.m. - 2 p.m. Adults are $39, children ages 4-12 are $12 and children under 4 years old are free. You can get tickets and more information here
VIDEO: Chef Chris Franz joins us in the FOX 2 Cooking School to give us a sample of the brunch menu. You can find his red snapper recipe below.
Pan-Roasted Red Snapper with Tomato, Turmeric & Garlic Broth
4 6oz red snapper fillets
4 cups roma tomatoes, seeded and coarsely chopped
1 pinch crushed red pepper flakes
6 tablespoons extra virgin olive oil
2 cups fish stock
1/2 teaspoon turmeric powder
2 cloves fresh garlic, minced
2 tablespoons + 4 sprigs fresh parsley, coarsely chopped
Season red snapper fillets with salt and set aside. Preheat oven to 400°F.
In a large sauté pan, over low heat, add olive oil, garlic, turmeric and crushed red pepper - cook slowly without browning. Add chopped tomatoes and cook 2 minutes.
Add snapper fileets and cook for approximately 2 more minutes. Add fish broth.
Bake in the oven, uncovered, for approximately 5 minutes, or until fish is cooked through. Adjust salt to taste. Drizzle with olive oil and sprinkle with coarsely chopped parsley.
Serve in bowls with toasted, crusty bread. Garnish with fresh parsley sprigs.