| 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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