| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Unsalted butter |
| 1/4 | c | Olive oil |
| 2 | lg | Or |
| 4 | Cloves (small) garlic; finely minced | |
| 4 | (6-8 oz) red snapper fillets | |
| 1/2 | md | Red onion; very thinly sliced; separated in rings |
| 1/2 | c | Pimento stuffed green olives; thinly sliced |
| 1 | tb | Finely chopped flat anchovy fillets |
| 1/2 | c | Parched; peeled, finely chopped fresh Jalapeno chiles (can use pickled but flavor won't be as fresh) |
INSTRUCTIONS
In a large, heavy skillet, melt butter in oil. When butter is melted and hot, add garlic and let sizzle, but do not allow to brown. Add fish and reduce heat to medium-low. Cook, turning once, about 5 minutes per side or until light golden brown. Meanwhile, combine onion, olives, anchovies and jalapenos. Set cooked fillets on warmed plates; top evenly with olive mixture and serve. Makes 4 servings. (NOTE: See 'Parched Peppers' for instructions on making these) From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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