Sauteed Snapper Acqua Pazza (Red Snapper Crazy Water) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Chef Andrea Apuzzo, of Andrea's Italian Restaurant, contributed this recipe for the upcoming French Market Creole Tomato Festival. It was published in The Times-Picayune. Can't wait to try with some garden fresh tomatoes & catch of the day a few weeks from now! Ingredients:
1 tablespoon italian parsley, chopped fresh |
1 tablespoon oregano, chopped fresh |
1 teaspoon red pepper, crushed |
1/4 teaspoon salt |
4 (8 ounce) red snapper (other firm white fleshed fish fillets fine too) |
4 tablespoons pure olive oil |
4 garlic cloves, thinly sliced |
1 tomato, chopped (creole the best but nice homegrown fine too) |
1 cup dry white wine |
1 cup fish stock |
Directions:
1. In a bowl, combine the parsley, oregano, red pepper and salt, then.
2. spread this mixture onto both sides of the snapper fillets, pressing it in.
3. lightly. Heat the olive oil in a saute pan until very hot, then briefly saute.
4. the fish on both sides. Add the garlic to caramelize. Transfer the fish to a.
5. preheated 425 degree oven for 7-8 minutes.
6. In the saute pan, combine the tomato, wine and fish stock, heating until it.
7. bubbles. Serve the fillets on warmed dinner plates, with a generous 1/4 cup.
8. of sauce ladled over each side.
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