| 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 |
tb |
Extra virgin olive oil |
| 1 |
|
Pinches crushed red pepper |
| 1/2 |
tb |
Garlic; finely chopped |
| 4 |
ts |
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.
A Message from our Provider:
“No one has been misunderstood like God”