93°F Memphis, Tennessee

Frank Whitington, owner of Whitco, is also a well known chef and foodie. With a history of French culinary training, he has developed a cooking skillset that requires no recipe to impress. 

While it may be hotter than two goats in a pepper patch outside, baked red snapper hits the spot just right. 

The lady peas were bought fresh from the Agricenter International Market in the Memphis area, but you can also buy them at your local grocery store frozen. 

Pineapple Red Snapper + Lady Peas


  • Red Snapper (or any slice of your favorite fish)
  • Lemon, 1 sliced thin
  • Pineapple (fresh), cut into thin chunks
  • Shallots, 1/2 c sliced thin
  • Lady Peas
  • Jalapeño pepper, sliced 


  • Orange Juice, 1 cup
  • Soy Sauce, 1 tbsp
  • Honey, 2 tbsp
  • Ginger (fresh), 4 slices
  • Salt & Pepper


Preheat your oven to 425°F. 

Poor the lady peas and sliced up pepper in a large pot, cover with 2 inches water, boil for 30 minutes or longer depending on how many peas you have.

Lay out the fish, skin side down, on a flat pan covered in foil. 

Prepare the glaze: bring all of the ingredients together in one pot on your stove. Boil them until the mixture becomes syrupy, or reduced to one-third of it's original volume. Throw the lemons, shallots, pineapple into the glaze. Poor this mixture on top of the fish, making sure the fish is covered in glaze. Roast the fish at 425, uncovered, until the fish is done. You'll know the fish is done when it's no longer translucent and has a nice flaky texture.