| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive18, Pdate |
1 |
servings |
INGREDIENTS
| 4 |
|
Red snapper fillets |
|
|
Flour for dredging |
| 1/3 |
c |
Parsley; finely chopped |
| 1 |
lg |
Clov garlic; finely chopped |
| 3 |
oz |
Olive oil |
| 1 1/2 |
c |
Canned peeled tomatoes |
| 2 |
oz |
White wine |
INSTRUCTIONS
Cut the red snapper into 4 pieces. Dredge in flour and fry gently in a hot
skillet with oil without cooking completely. Remove the fish. In the same
pan saute the parsley and garlic in oil quickly, being careful not to let
them burn. Add the tomatoes and white wine and let simmer for 10 minutes.
Add the fish and simmer, covered, for another 10 minutes. Do not stir or
the fish will fall apart.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 802 Calories (kcal); 85g Total Fat; (98% calories from fat);
1g Protein; 3g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 17 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9337
Converted by MM_Buster v2.0n.
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