Side Pannel
Herb-Packed Snapper
Ingredients List
- 4 Red snapper fillets; 4oz ea
- 2 ts Chinese hot bean paste *
- 1/4 c + 1 Tbsp parsley; chopped
- 1 tb Chives; chopped
- 1 tb Flour; all-purpose
- 12 Sundried tomato halves
- 1 tb Olive oil
- 1 1/2 tb Lemon juice
- 1/2 oz Pine nuts; toasted
- 1 cl Garlic; minced
Directions
1. With sharp knife, score skin of fillets several times. Spread bean paste
evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs
and flour evenly over snapper. Place wax paper over snapper and press down
firmly. Set aside.
2. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and
reserve 1/4 cup liquid. Chop tomatoes and set aside.
3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in
skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook
3 minutes longer, until cooked through. Remove snapper to plate and keep
warm.
4, Stir the lemon juice and remaining 2 teaspoons oil into skillet. Add
tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until
heated through. Spoon sauce evenly over snapper.
evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs
and flour evenly over snapper. Place wax paper over snapper and press down
firmly. Set aside.
2. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and
reserve 1/4 cup liquid. Chop tomatoes and set aside.
3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in
skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook
3 minutes longer, until cooked through. Remove snapper to plate and keep
warm.
4, Stir the lemon juice and remaining 2 teaspoons oil into skillet. Add
tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until
heated through. Spoon sauce evenly over snapper.
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