Temperature-verified Gulf snapper

Amy’s mom wants me to cook salmon while visiting us on Anna Maria Island in Florida. She says she can’t tell when it’s done

I said use a thermometer, and cook to about 120F (that should take care of the parasites).

But why preach when practice works better.

So off we went to the fishmonger in Cortez, a working fishing wharf on Sarasota Bay.

Following a delightful lunch of stone crabs, we had red snapper for dinner, accompanied by brown rice and baked veggies. The crab and snapper both came from the Gulf of Mexico.

I baked the snapper to about 130F, verified using my tip-sensitive digital thermometer I brought with me (I feel naked cooking without a thermometer).

The meal garnered rave reviews.