| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Magazine, Fish, Herbs | 4 | Servings |
INGREDIENTS
| 4 | Red snapper fillets; 4oz ea | |
| 2 | ts | Chinese hot bean paste * |
| 1/4 | c | + 1 Tbsp parsley; chopped |
| 1 | tb | Chives; chopped |
| 1 | tb | Flour; all-purpose |
| 12 | Sundried tomato halves | |
| 1 | tb | Olive oil |
| 1 1/2 | tb | Lemon juice |
| 1/2 | oz | Pine nuts; toasted |
| 1 | cl | Garlic; minced |
INSTRUCTIONS
1. With sharp knife, score skin of fillets several times. Spread bean paste evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper. Place wax paper over snapper and press down firmly. Set aside. 2. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and reserve 1/4 cup liquid. Chop tomatoes and set aside. 3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook 3 minutes longer, until cooked through. Remove snapper to plate and keep warm. 4, Stir the lemon juice and remaining 2 teaspoons oil into skillet. Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through. Spoon sauce evenly over snapper. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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