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CATEGORY CUISINE TAG YIELD
Seafood, Grains Dujour04 1 Servings

INGREDIENTS

4 Red Snapper fillets, 6
ounces each
2 c Fish stock, from Snapper
bones
4 c Tomato, seeded and coarsely
chopped
6 T Extra virgin olive oil
1 Pinches crushed red pepper
1/2 T Garlic, finely chopped
4 t Parsley, coarsely chopped
Salt
4 Leaves parsley for garnish
12 Croutons rubbed with fresh
garlic clove
and extra virgin olive
oil

INSTRUCTIONS

Fillet red snapper, season with salt and set aside. Place fish
skeleton in a sauce pan, cover with water and bring to a boil. Boil  45
minutes. Pass broth through sieve and set aside.  Preheat oven to 400
degrees. In a saute pan, over low heat, place  olive oil, garlic and
crushed red pepper - cook slowly without  browning. Add chopped
tomatoes and cook 2 minutes. Add red snapper  and cook for
approximately 2 more minutes. Add fish broth. Bake in  the oven for
approximately 5 minutes, or until fish is cooked.  Drizzle with olive
oil and sprinkle with coarsely chopped parsley.  Adjust salt to taste.
Serve in bowls on croutons. Garnish with fresh  parsley sprigs  Yield:
4 servings  Converted by MC_Buster.  Recipe by: CHEF DU JOURSHOW
#DJ9096 - PAUL BARTOLOTTA  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 968
Calories From Fat: 381
Total Fat: 43g
Cholesterol: 245.5mg
Sodium: 2560mg
Potassium: 3987.9mg
Carbohydrates: 53.1g
Fiber: 18.2g
Sugar: 24.1g
Protein: 100.6g


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