| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
November 19 |
1 |
servings |
INGREDIENTS
| 4 |
|
Red snapper fillets; (5- to 6-ounce) |
| 2 |
tb |
Olive oil |
| 3 |
md |
Leeks; (white and pale |
|
|
; green parts only), |
|
|
; thinly sliced |
| 2 |
lg |
Garlic cloves; chopped |
| 3/4 |
lb |
Plum tomatoes; chopped |
| 1 |
tb |
Chopped fresh tarragon or 1 teaspoon |
|
|
; dried |
| 2 |
ts |
Balsamic vinegar |
INSTRUCTIONS
Preheat oven to 350F. Sprinkle fish on both sides with salt and pepper;
place in 13x9x2-inch glass baking dish. Heat oil in heavy large skillet
over medium heat. Add leeks and garlic and saute until leeks are tender and
beginning to brown, about 6 minutes. Add tomatoes and tarragon to skillet;
stir until tomatoes soften, about 2 minutes. Mix in vinegar; season to
taste with salt and pepper.
Spoon leek mixture over fish fillets. Bake until fish fillets are just
opaque in center, about 18 minutes.
Makes 4 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 477 Calories (kcal); 29g Total Fat; (51% calories from fat);
7g Protein; 55g Carbohydrate; 0mg Cholesterol; 82mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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