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4 servings
suggest servings
| 4 | each | red snapper fillets | |
| 2 | teaspoons | bean paste | chinese, hot |
| 1/4 | cup | parsley leaves | + 1 tbsp, chopped |
| 1 | tablespoon | chives | chopped |
| 1 | tablespoon | flour, all-purpose | |
| 12 | each | sundried tomatoes | halved |
| 1 | tablespoon | olive oil | |
| 1 1/2 | tablespoons | lemon juice | |
| 1/2 | ounce | pine nuts | |
| 1 | clove | 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 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.
| % Daily Value* | |
| Total Fat 4.0g | 7% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 7% | Vitamin C | 14% | |
| Calcium | 1% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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