Name: Red Snapper in Cinnamon-Tomato Sauce
Ingredients: 1 lb Fettucine; 3 Whole red onions, thinly sliced; 1/4 c Olive oil; 6 Cloves garlic, finely minced; 2 c Tomatoes, chopped; 2 c Fish stock; 1/3 c Dried apricot halves, chopped coarse; 1 1/4 ts Cinnamon; 1/8 ts Cayenne, optional; 1 lb Red snapper, cut in strips; 1/4 c Fresh parsley, chopped coarse; Pepper, to taste

[Edwards] set the Lord always before him; encouraging upon all occasions an earnest concern for the glory of God, the grand object for which he desired to live both upon earth and in heaven, an object compared with which all other things seemed in his view but trifles. If this were attained, all his desires were satisfied; but if this were lost or imperfectly gained, his soul was filled with anguish (Sereno Dwight).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Seafood		Pastas and, Seafood – e	4	Servings

INGREDIENTS

1	lb	Fettucine
3		Whole red onions, thinly sliced
1/4	c	Olive oil
6		Cloves garlic, finely minced
2	c	Tomatoes, chopped
2	c	Fish stock
1/3	c	Dried apricot halves, chopped coarse
1 1/4	ts	Cinnamon
1/8	ts	Cayenne, optional
1	lb	Red snapper, cut in strips
1/4	c	Fresh parsley, chopped coarse
		Pepper, to taste

INSTRUCTIONS

Saute onions in olive oil over low-medium heat, stirring often, until soft
and translucent, about 10-15 minutes. when onions are almost done, stir in
garlic and saute until soft and fragrant. Stir in tomatoes, stock,
apricots, cinnamon and cayenne and simmer 20 minutes. Stir in snapper and
simmer until just cooked through, about 2-3 minutes. Add parsley and adjust
seasonings.
Cook fettucine about 2 minutes. Toss with half the sauce and arrange on a
serving platter. Spoon fish over pasta and top with remaining sauce.
Serve hot.
Recipe by: Seafood Pasta and Noodles Posted to TNT - Prodigy's Recipe
Exchange Newsletter  by Sharon <[email protected]> on Mar 31, 1997

A Message from our Provider:

“Nothing ruins the truth like stretching it.”