Herb-Packed Snapper
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
red snapper fillets
|
*
|
| 2 | teaspoons |
bean paste
chinese, hot |
* |
| ¼ | cup |
parsley leaves
+ 1 tbsp, chopped |
|
| 1 | tablespoon |
chives
chopped |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 12 | each |
sundried tomatoes
halved |
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 ½ | tablespoons |
lemon juice
|
|
| ½ | ounce |
pine nuts
|
|
| 1 | clove |
garlic
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
red snapper fillets
|
*
|
| 1E+1 | ml |
bean paste
chinese, hot |
* |
| 59 | ml |
parsley leaves
+ 1 tbsp, chopped |
|
| 15 | ml |
chives
chopped |
|
| 15 | ml |
all-purpose flour
|
|
| 12 | each |
sundried tomatoes
halved |
*
|
| 15 | ml |
olive oil
|
|
| 23 | ml |
lemon juice
|
|
| 14.5 | ml/g |
pine nuts
|
|
| 1 | clove |
garlic
minced |
|
Directions
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.
Cover tomatoes with ½ cup boiling water for 2 minutes, drain and reserve ¼ cup liquid. Chop tomatoes and set aside.
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.
