| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
French |
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Minced garlic |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Lemon juice |
|
|
Salt and freshly ground black pepper |
|
|
Six; (7-oz) fillets red |
|
|
; snapper |
| 1 |
|
Shallot; chopped |
| 4 |
|
Tomatoes; peeled, seeded and |
|
|
; coarsely chopped |
| 2/3 |
c |
Sliced pitted Kalamata or other large; French or Greek |
|
|
; Italian, black olives |
| 15 |
lg |
Leaves fresh basil; finely shredded |
| 1/2 |
|
Cup; packed fresh |
|
|
; parsley, chopped |
| 1/4 |
c |
Olive oil |
|
|
Vegetable oil spray |
INSTRUCTIONS
In a mixing bowl, combine half of the minced garlic with the oil, lemon
juice, and salt and pepper to taste. Marinate the fish in the mixture for
an hour, turning once.
In the bowl of a food processor, chop the shallot, tomatoes, olives, basil
and parsley. Transfer to a bowl, add the olive oil and season to taste with
salt and pepper; set aside.
Preheat the oven to 350° F. Spray a large skillet with vegetable spray.
Heat the skillet over medium heat and saut. the fish, for 2 minutes a side.
Remove the skillet from the heat and with a wide spatula, transfer the fish
to a baking dish.
Top the fish with the tomato mixture and bake for 10 to 15 minutes or until
the interior of the fish is opaque and cooked through. Remove and serve
with the pan juices over rice, pasta or potatoes.
Converted by MC_Buster.
Per serving: 1085 Calories (kcal); 110g Total Fat; (87% calories from fat);
5g Protein; 31g Carbohydrate; 0mg Cholesterol; 47mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 1/2 Fruit; 21
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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