Ingredients for Snapper: One 8-oz. skinless fillet of red snapper
1/2 cup flour
1/2 cup olive oil
Preparation: Warm oil in saute pan. Dust the fish liberally with flour. Cook fish for about 4 minutes. Remove fish from pan and keep warm in the oven at 325 to 350 degrees. Ingredients for Sauce: 1 pat of butter
1 seedless, skinless tomato, diced
(An easy way to skin a tomato is to lightly score it into quarters, boil in water and then place in an ice bath for a moment. It should peel right off.)
Clove of garlic, chopped or crushed
Salt and pepper to taste
Lemon juice
1 tsp. red chili pepper, crushed
1 Tbs. black olives, chopped
2 sprigs fresh thyme
1 tsp. fresh parsley, chopped
1 poached fennel spoon
2 Tbs. white wine or fish stock
Roasted corn Preparation: Using the same saute pan, add a pat of butter and melt. Add tomato, garlic, lemon juice, olives, parsley, thyme, chili pepper, salt and pepper. Let this simmer for 12 to 15 minutes, adding white wine or fish stock to keep mixture from getting dry. Remove fish from oven and present with poached fennel with roasted corn and add sauce. Do not totally cover fish with sauce. For roasted corn, just rub 1 ear of corn with butter and baste with olive oil. Roast on the grill approximately 15 minutes. Remove and place in water bath for about one minute and then cut half and remove the kernels. Servings: One We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Complete Mediterranean Cookbook
Model: 0804830908
Author: Tess Mallos
(1996)
Tuttle Publishing
Boston, MA 02109
Phone: 617-951-4080
Fax: 617-951-4045
Website: www.tuttlepublishing.com
Healthy Mediterranean: Good Food Full of Zest and Flavor
Model: 0754801160
Author: Joanna Farrow and Jacqueline Clark
Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com
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