| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Italian |
Dujour04 |
1 |
servings |
INGREDIENTS
| 2 |
|
Red Snapper; preferably New |
|
|
; Zealand (2 1/2 |
|
|
; pounds) |
| 16 |
sm |
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 |
ts |
Italian parsley; chopped |
| 2 |
ts |
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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