| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Chinese |
Fish, Herbs, Magazine |
4 |
Servings |
INGREDIENTS
| 4 |
|
Red snapper fillets, 4oz ea |
| 2 |
t |
Chinese hot bean paste * |
| 1/4 |
c |
+ 1 Tbsp parsley, chopped |
| 1 |
T |
Chives, chopped |
| 1 |
T |
Flour, all-purpose |
| 12 |
|
Sundried tomato halves |
| 1 |
T |
Olive oil |
| 1 1/2 |
T |
Lemon juice |
| 1/2 |
oz |
Pine nuts, toasted |
| 1 |
|
Garlic, minced |
INSTRUCTIONS
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. Cover tomatoes with 1/2 cup
boiling water for 2 minutes, drain and reserve 1/4 cup liquid. Chop
tomatoes and set aside. 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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