Side Pannel
Le Filet De Red Snapper
Ingredients List
- 2 2-lb red snappers
- 1 ts Chopped onions
- 2 c Tomatoes; peeled, seeded, &
- -chopped
- 8 Fresh medium-sized; sliced
- -mushrooms
- 1 c Dry white wine
- Salt and pepper
- 2 c Heavy cream
- 1 tb Chopped parsley
Directions
Clean and trim the fish. Place the fish in a baking dish with onions,
tomatoes, mushrooms, wine, salt, and pepper. Cover the pan with parchment
paper and place in a pre-heated 350 F. oven. Cook the fish for 20 minutes
or until the fish flakes easily when pressed with a fork. Transfer the fish
carefully to a serving platter. Over high heat, boil the sauce until
reduced by half. Add the cream and boil until reduced by half again. Pour
the sauce over the fish and garnish with chopped parsley.
LE FESTIVAL
2120 SALZEDO ST., MIAMI.
WINE: PULIGNY-MONTRACHET, 1979.
tomatoes, mushrooms, wine, salt, and pepper. Cover the pan with parchment
paper and place in a pre-heated 350 F. oven. Cook the fish for 20 minutes
or until the fish flakes easily when pressed with a fork. Transfer the fish
carefully to a serving platter. Over high heat, boil the sauce until
reduced by half. Add the cream and boil until reduced by half again. Pour
the sauce over the fish and garnish with chopped parsley.
LE FESTIVAL
2120 SALZEDO ST., MIAMI.
WINE: PULIGNY-MONTRACHET, 1979.
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