Oven Fresh Red Snapper With Artichokes And Fresh Oregano

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Italian	Dujour04	1	Servings

INGREDIENTS

2		Red Snapper, preferably New
		Zealand 2 1/2
		pounds
16		Artichokes, cleaned and
		sliced
10	oz	Extra virgin olive oil
8		Cloves garlic, minced
8		Sprigs fresh oregano
16	oz	White wine
16	oz	Fish stock, made by boiling
		snapper bones with
		a pinch of salt
4		Whole diced tomatoes, peeled
		and seeded
4	t	Italian parsley, chopped
2	t	Fresh oregano, chopped
2	oz	Unsalted butter
4		Sprigs fresh oregano
		garnish
		Salt to taste
		Black pepper to taste

INSTRUCTIONS

Preheat oven to 375 degrees. Fillet red snapper; discard the head and
tail. Combine the bones with water and salt and boil for 30 minutes.
Clean artichokes and slice very thin. Heat olive oil in large saute
pan at medium temperature. Add garlic and saute until lightly golden,
but not brown. Add artichokes and whole oregano sprigs and saute  until
tender. Add the white wine and fish broth. Season the red  snapper
fillets with salt and place in the pan with the artichokes  and broth.
Poach the fish in the oven until it's cooked through,  about 5 minutes.
Remove fillets and keep warm. Remove the whole  oregano sprigs from the
sauce and discard. Finish sauce by reducing  cooking liquid by 3/4. Add
diced tomatoes, chopped parsley, oregano,  cold butter and salt and
pepper to taste. Place artichokes sauce on  the bottom of the plate and
top with the snapper fillet. Garnish with  whole fresh oregano sprigs.
Converted by MC_Buster.  Recipe by: CHEF DU JOURSHOW #DJ9096 - PAUL
BARTOLOTTA  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1143 Calories From Fat: 428 Total Fat: 48.8g Cholesterol: 121.9mg Sodium: 3210.9mg Potassium: 3941.9mg Carbohydrates: 97.7g Fiber: 21.8g Sugar: 48.1g Protein: 17.2g