| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mike03 | 4 | Servings | |
INGREDIENTS
| 4 | Red snapper fillets, 5 oz | |
| ea skin on all | ||
| pin bones removed | ||
| 2 | T | Olive or vegetable oil |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | Garlic clove, finely minced | |
| 1/4 | c | Sundried tomatoes, soaked in |
| hot water drained | ||
| julienned | ||
| 2 | T | Chopped fresh thyme leaves |
| 2 | T | Chopped fresh oregano leaves |
| 3 | T | Finely-chopped shallots |
| 4 | t | Basil flavored olive oil |
INSTRUCTIONS
Season the snapper fillets with salt and pepper. Preheat a saute pan with the olive oil until the oil is hot, 1 to 2 minutes. Add the snapper to the hot pan, flesh side down, and cook over medium heat 4 to 5 minutes. Turn to cook the skin side an additional 3 to 4 minutes. The fillets will curl inwards briefly, but once they have cooked for a minute, they will begin to relax and lay flat again, allowing you to cook the skin side to a crispytexture. Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add the sundried tomatoes, garlic, and shallots, and saute together for 2 minutes. Add the fresh herbs to the pan. Stir quickly, just to heat the herbs enough to release their aromas. Pour the sundried tomato and herb mixture over the snapper. Then drizzle a teaspoon of basil oil over each fillet and around the dish. This recipe yields 4 servings. Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A05 broadcast 02-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-28-1997 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 303
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 0mg
Sodium: 77.2mg
Potassium: 160.2mg
Carbohydrates: 64.2g
Fiber: 3.9g
Sugar: <1g
Protein: 8.7g