| 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)
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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