Red Snapper Guernica-style
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Clprime3 | 1 | Servings | ||
INGREDIENTS
| 4 | Red snapper fillets, skin on | |
| 3/4-pound | ||
| Salt to taste | ||
| 1/4 | c | Plus 2 tablespoons olive oil |
| 2 | Garlic cloves, sliced thin | |
| 1 | t | Hot red pepper flakes |
| 1 | T | Sherry vinegar |
| 2 | T | Chopped flat leaf parsley |
INSTRUCTIONS
Preheat oven to 500 degrees. Lay the fillets, skin side down, on a lightly oiled baking pan. Sprinkle the fillets lightly with salt, bake them for about 10 minutes or until the fish is opaque throughout. Transfer the fillets to a hot platter. In a small skillet or saucepan, heat the oil over medium heat. Add the garlic, and cook it for 3 to 4 minutes, until golden. Raise the heat to medium-high; add the pepper flakes and vinegar. Take care-the vinegar may cause the contents of the pan to flare. Cook, stirring, for about 10 seconds, until the sauce is blended. Spoon the sauce over the fillets, and garnish them with parsley. Serve immediately. Converted by MC_Buster. Per serving: 11 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0030 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 489
Calories From Fat: 476
Total Fat: 54g
Cholesterol: 0mg
Sodium: 293.1mg
Potassium: 46.2mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: <1g