• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Herb-Packed Snapper

  • Recipe Submitted by on

Category: Fish

 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


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

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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