Red Snapper with Raisins & Pine Nuts
Yield
8 servingsPrep
15 minCook
50 minReady
65 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
plus 1 tablespoon, divided |
|
| 4 | pounds |
red snapper, whole fish
pan dressed, 4 to 5 |
|
| 1 | tablespoon |
rosemary leaves
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
sugar
|
|
| ¼ | cup |
red wine vinegar
|
|
| ¼ | cup |
water
|
|
| 3 | ounces |
pine nuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
plus 1 tablespoon, divided |
|
| 1.8 | kg |
red snapper, whole fish
pan dressed, 4 to 5 |
|
| 15 | ml |
rosemary leaves
|
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
sugar
|
|
| 59 | ml |
red wine vinegar
|
|
| 59 | ml |
water
|
|
| 86.7 | ml/g |
pine nuts
|
|
Directions
Preheat oven to 400℉ (200℃).
Using heavy duty foil, brush one side with tablespoon oil.
Place in long, shallow pan.
Center fish on foil; sprinkle cavity and fish with rosemary, salt and pepper.
Combine sugar, vinegar and water; stir to dissolve sugar and pour over fish with remaining oil.
Scatter raisins and pine nuts in cavity and over fish.
Close foil (tent) and bake 20 minutes.
Remove tent and bake 30 minutes, basting with juices.
After baking, spoon raisins, pine nuts and pan juices over fish.
