Our local farmer’s market has added a fish monger to its vendor list, much to my delight. The fish are line caught in saltwater off the coast of North Carolina. I’ve been cooking like a fiend for 20+ years now and have attempted some very ambitious menus, but I’ve never cooked and served a whole fish before. So, when I got the announcement about the new fish vendor, I knew that the time had come. I selected a gorgeous red snapper and planned a menu around it.