Red Snapper With Tomato-onion Compote

Be ashamed to use the vulgar arts of a recruiting sergeant. Do not speak only of the uniform, the pay, and the glory; speak also of the enemies, the battle, the armor, the watching, the marching, and the drill. Do not present only one side of Christianity. Do not keep back “the cross” of self-denial that must be carried, when you speak of the cross on which Christ died for our redemption. Explain fully what Christianity entails. Entreat men to repent and come to Christ; but bid them at the same time to “count the cost.”

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
		Dujour03	1	Servings

INGREDIENTS

1/4	c	Extra virgin olive oil
3	c	Sliced onions
8		Tomatoes
1	t	Sherry vinegar
1	T	Minced tarragon
3/4	t	Kosher salt
1/8	t	Freshly ground black pepper
6		6 ounce red snapper fillets
		skin on
		Flour for dredging

INSTRUCTIONS

Preheat the oven to 350 degrees. In a skillet heat 2 tablespoons of
the olive oil over moderate heat. Add the sliced onions and cook,
stirring occasionally until completely tender and sweet, about 30
minutes. If any of the onions stick to the bottom of the pan, stir in
a few tablespoons of water. This will release the onions and coat  them
with a sweet caramelized flavor. Set the pan aside.  Core the tomatoes
and cut them in half widthwise. Place them cut side  down on a lightly
oiled baking sheet. Place the baking sheet on the  oven's upper rack
and roast until the skin blisters and begins to  curl away from the
tomatoes, about 30-40 minutes. When the tomatoes  are cool enough to
handle yet still warm, gently lift the skin from  the tomato and
squeeze out the seeds.  Combine the tomatoes with the cooked onions.
Add the sherry vinegar  and simmer over moderate heat, stirring
occasionally until slightly  thick. Stir in the minced tarragon, 1/4
teaspoon salt and half the  pepper, and remove from the heat. The
compote can be prepared up to  one day ahead to this point, and stored,
covered and refrigerated.  Dredge the skin-side of the snapper in the
flour and season both  sides with the remaining salt and pepper.  Heat
the remaining olive oil in a large skillet over medium heat.  Saute the
snapper skin-side down for 4-5 minutes. Turn the fish over  with a
spatula and cook an additional 1-2 minutes. While the fish is  cooking
return the compote to a simmer. When the fish is done,  transfer the
compote to a serving platter and arrange the snapper  fillets on top.
Yield: 6 servings  Converted by MC_Buster.  Recipe by: CHEF DU JOUR
SHOW #DJ9268 - MICHAEL ROMANO  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Plan ahead — It wasn’t raining when Noah built the ark.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 358 Calories From Fat: 17 Total Fat: 2g Cholesterol: 0mg Sodium: 2702.1mg Potassium: 2523.7mg Carbohydrates: 83.2g Fiber: 17.5g Sugar: 41.5g Protein: 13.3g