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| RED SNAPPER WITH BASIL |
| 4 Servings |
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| INGREDIENTS |
4 Red Snapper Fillets, 8-10 oz. each
Fish Marinade
1/4 c Vegetable Oil
3 T Extra Virgin Olive Oil
3 T Chopped Onion
2 t Chopped Garlic
1/2 c Fresh Tomatoes, peeled, seeds removed and cut
into small cubes
2/3 c Dry White Wine
1/2 c Fish Stock
1 T Small Capers
1 t Lemon Juice
1/4 t Worcestershire Sauce
1/4 c Sliced Fresh Mushrooms
4 T Fresh Basil Leaves, chopped
1 T Italian Parsley, chopped
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| METHOD |
| Wash the fish under cold water and pat dry.
Marinate the fish for a minute or two on each side in the
marinade.
Sprinkle the fillets lightly with salt, pepper and flour.
Heat the vegetable oil in a large sauté pan over medium
heat.
Put two fillets of snapper at a time into the pan and sauté
three to five minutes per side, until the exterior of the fish is
crusty.
Remove the fish and keep warm.
Pour out the oil, but don’t clean the pan.
Add and heat the extra virgin olive oil over medium heat.
Sauté the onion and garlic until lightly browned around the
edges.
Stir in the tomato, heat it through and then add the white
wine.
Bring to a boil, then add the fish stock, capers, lemon juice
and Worcestershire.
Return to a boil and reduce by about half over low heat.
Add mushrooms and heat through.
Add basil and parsley.
Adjust salt and pepper to taste.
Nap the hot sauce over the fish |
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