Herb-packed Snapper Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Red snapper fillets, 4oz ea
2 tsp: Chinese hot bean paste *,
1/4 cup: + 1 Tbsp parsley, chopped
1 tbsp: Chives, chopped
1 tbsp: Flour, all-purpose
12: Sundried tomato halves,
1 tbsp: Olive oil,
1 1/2 tbsp: Lemon juice,
1/2 ounce: Pine nuts, toasted
1 centiliter: 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.
Source from luhu.jp
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.
Source from luhu.jp