| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
New Orleans |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole red snapper, about 1 1/2 pounds,, dressed |
|
|
Essence |
| 2 |
tb |
Olive oil |
| 1 |
c |
Julienne onions |
| 1 |
c |
Julienne green peppers |
|
|
Salt and fresh black pepper |
| 2 |
|
Mild green chilies,, julienne |
| 2 |
|
Cloves garlic,, minced |
| 2 |
|
Bay leaves |
| 2 |
c |
Peeled, seeded and julienned tomatoes |
| 2 |
c |
White burgundy |
| 2 |
tb |
Finely chopped parsley |
| 2 |
tb |
Chopped chives |
INSTRUCTIONS
Season the snapper with Essence. In a large saut_ pan with lid, heat the
olive oil. When the oil is hot, saut_ the onions and peppers for 3 minutes,
or until wilted. Season with salt and pepper. Add the chilies, garlic, bay
leaves and tomatoes. Saut_ for 2 minutes. Add the wine and bring up to a
simmer. Lay the whole fish on top of the vegetables. Cover with a lid and
cook until the meat of the fish flakes easily with a fork, about 20
minutes. Stir in the parsley. Check the seasonings. Remove the fish and set
aside. Spoon the vegetables and broth in the center of an oversized bowl.
Lay the fish directly on top of the vegetables. Garnish with chopped
chives.
Yield: 2 servings
Posted to MC-Recipe Digest V1 #330
Recipe by: ESSENCE OF EMERIL SHOW #EE2449
From: Meg Antczak <meginny@frontiernet.net>
Date: Thu, 5 Dec 1996 21:21:55 -0500
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