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welovegod.org - Share Your Recipe!

Recipe Name: Baked Whole Snapper Basque Style Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
4 Pound(s) Whole red snapper, scaled
gutted
Salt, to taste
Freshly-ground black pepper
to taste
Juice of 2 limes
1/4 Cup(s) Spanish olive oil
4 Garlic cloves, finely
chopped
3 Lemon, 1/4" thick
=== SOFRITO ===
2 Onions, finely chopped
2 Green bell peppers, stemmed
seeded
and finely chopped
6 Canned plum tomatoes
drained diced
1/2 Cup(s) Pimento-stuffed green
olives rinsed drained
and chopped
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Dried oregano, crumbled
1/2 Cup(s) Dry white wine or dry sherry
2 Dash(s) Tabasco
4 Red potatoes, peeled and
Sliced 1/4" thick, Sliced 1/4" thick
1 Bunch Flat-leaf parsley
leaves only chopped
Directions:
Rinse the fish in cold water and pat it dry inside and out with paper
towels. Place it on a shallow glass or ceramic platter. Sprinkle the
fish inside and out with salt, pepper, and lime juice. Whisk the olive
oil and garlic together and pour over the fish, rubbing it into the
skin on both sides. With a very sharp knife, make 3 incisions right
down to the bone and insert a lemon slice in each one. Cover with
plastic wrap and marinate in the refrigerator for several hours. To
make the sofrito, heat the olive oil over low heat in a large heavy
skillet. Add the onions and bell peppers and cook, stirring
occasionally, for 6 to 8 minutes or until translucent. Add the
tomatoes, olives, salt, oregano, and wine and cook for 10 to 15
minutes, stirring occasionally. When the sauce is thickened, stir in
the Tabasco and remove from the heat. Preheat the oven to 400 degrees
and set a rack in the upper middle position. Rub a large roasting pan
with 1 tablespoon of the olive oil and lay the sliced potatoes in 4
overlapping lines to make a square. Season them generously. Wrap the
tail of the snapper in foil and lay the fish on top of the potatoes.
Drizzle the remaining tablespoon olive oil over the top. Bake until
the fish is done through and flaky, about 45 minutes. Reheat the
sofrito over low heat for the last 8 to 10 minutes of the cooking
time. Slide the fish onto a large oval platter and arrange the
potatoes at the top and bottom of the platter. Spoon the tomato sauce
along the sides and remove the foil from the tail. Sprinkle the
parsley over all and serve. This recipe yields 6 servings. Recipe
Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From
the TV FOOD NETWORK - (Show # TH-6254 broadcast 05-15-1997) Downloaded
from their Web-Site - http://www.foodtv.com Formatted for MasterCook
by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or-
MAD-SQUAD@prodigy.net 09-26-1998 Recipe by: Susan Feniger and Mary
Sue Milliken Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 46
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 495.4mg
Potassium: 242.8mg
Carbohydrates: 7.6g
Fiber: 3g
Sugar: 2.4g
Protein: 2.4g


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