| 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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