| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
New Zealand |
Dujour04 |
1 |
servings |
INGREDIENTS
| 2 |
|
New Zealand Red Snapper; (2 1/2 pounds) |
| 4 |
oz |
Green zucchini; sliced thin |
| 4 |
oz |
Yellow squash; sliced thin |
| 8 |
|
Sprigs whole mint |
| 2 |
c |
Fish broth |
| 1 |
c |
White wine |
| 2 |
tb |
Butter |
| 4 |
tb |
Extra virgin olive oil |
| 1 |
oz |
Lemon juice |
| 4 |
ts |
Fresh mint; julienned |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Fillet New Zealand Red Snappers. Set aside. Place skeleton in a sauce pan,
cover with water add a pinch of salt and simmer for 45 minutes. Strain and
set aside.
Preheat oven to 400 degrees. In a baking pan, arrange fillets and season
with salt and white pepper. Add zucchini and squash, mint sprigs, fish
broth, white wine, butter and extra virgin olive oil. Bake for
approximately 10-12 minutes, or until cooked. Remove the fillets to an oval
serving dish and discard mint sprigs. Reduce broth until it thickens
slightly. Add lemon juice and mint to taste. Garnish with fresh mint
sprigs.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9096 - PAUL BARTOLOTTA
Converted by MM_Buster v2.0l.
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