| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Clprime3 |
1 |
servings |
INGREDIENTS
| 4 |
|
Red snapper fillets; skin on (3/4-pound) |
|
|
Salt to taste |
| 1/4 |
c |
Plus 2 tablespoons olive oil |
| 2 |
|
Garlic cloves; sliced thin |
| 1 |
ts |
Hot red pepper flakes |
| 1 |
tb |
Sherry vinegar |
| 2 |
tb |
Chopped flat leaf parsley |
INSTRUCTIONS
Preheat oven to 500 degrees.
Lay the fillets, skin side down, on a lightly oiled baking pan. Sprinkle
the fillets lightly with salt, bake them for about 10 minutes or until the
fish is opaque throughout. Transfer the fillets to a hot platter.
In a small skillet or saucepan, heat the oil over medium heat. Add the
garlic, and cook it for 3 to 4 minutes, until golden. Raise the heat to
medium-high; add the pepper flakes and vinegar. Take care-the vinegar may
cause the contents of the pan to flare. Cook, stirring, for about 10
seconds, until the sauce is blended.
Spoon the sauce over the fillets, and garnish them with parsley. Serve
immediately.
Converted by MC_Buster.
Per serving: 11 Calories (kcal); trace Total Fat; (1% calories from fat);
trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0030
Converted by MM_Buster v2.0n.
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”