|
|
| SOLEILS “RED SNAPPER” |
|
 |
| Ingredients |
Filet of Snapper
Asparagus Tips
Shiitake Mushrooms
Carrots
Zucchinis
Red Bliss Potatoes
2 Shallots
1 clove Garlic
2 Lemons - juice only
1 bunch Cilantro
1/4 liter Balsamic White Vinegar
1/2 liter Olive Oil
1/2 liter Blended Oil
Salt & Pepper
|
|
|
|
|
| Preparation |
| Saute the fish in olive oil for 10 minutes and cook in
oven for 10 minutes at 400 degrees.
Mix in a bowl an assortment of vegetables and
contents.
Cook up in sauce for 3 minutes or until warm.
Pour sauce under and over snapper with cherry
tomato sauce.
Garnish with cilantro herbs. |
| Method |
| Poach all vegetables - asparagus tips, batonrets of
carrots, zucchini, and red potatoes.
Saute the shiitake mushrooms in butter and add
salt & pepper.
Saute the cherry tomatoes in olive oil.
Cut in half, add a little butter, sugar, olive oil, and
balsamic white vinegar.
Prepare cilantro herbs salsa. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
