| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Unsalted butter |
| 1/4 |
c |
Olive oil |
| 2 |
|
Or |
| 4 |
|
Cloves, small garlic |
|
|
finely minced |
| 4 |
|
6-8 oz red snapper fillets |
| 1/2 |
|
Red onion, very thinly |
|
|
sliced separated in |
|
|
rings |
| 1/2 |
c |
Pimento stuffed green |
|
|
olives thinly sliced |
| 1 |
T |
Finely chopped flat anchovy |
|
|
fillets |
| 1/2 |
c |
Parched, peeled finely |
|
|
chopped fresh Jalapeno |
|
|
chiles can use pickled |
|
|
but |
|
|
flavor won't be as fresh |
INSTRUCTIONS
In a large, heavy skillet, melt butter in oil. When butter is melted
and hot, add garlic and let sizzle, but do not allow to brown. Add
fish and reduce heat to medium-low. Cook, turning once, about 5
minutes per side or until light golden brown. Meanwhile, combine
onion, olives, anchovies and jalapenos. Set cooked fillets on warmed
plates; top evenly with olive mixture and serve. Makes 4 servings.
(NOTE: See 'Parched Peppers' for instructions on making these) From
the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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