Tin Foil Snapper with Kilt Lettuce Salad

Juice half of the Lemon (1) into a small bowl. Cut the remaining half of the lemon into four wedges, and set aside. Cut the Scallions (1 bunch) into quarter inch slices, and set aside.

Slice the Romaine Lettuce (2 heads) in half lengthwise. With the cut side facing upwards, remove the core with your knife and discard core. Next, slice the romaine across into half inch thick slices. Add to a large bowl.

In a small saucepan over medium heat, add Olive Oil (2 Tbsp) , Scallions, Red Wine Vinegar (1 Tbsp) , Ground Black Pepper (1/4 tsp) , and Salt (to taste) . Stir and bring to a simmer. Add Dried Cherries (1/2 cup) , Crushed Red Pepper Flakes (1/2 tsp) , and boil.

Pat dry Red Snapper Fillets (2) with paper towels. Place the fillets in the center of two pieces of foil. Add Olive Oil (1 Tbsp) and half of the lemon juice over each fillet. Cover each fillet with two sprigs each of Fresh Oregano (2 sprigs) and Fresh Parsley (2 sprigs) .