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Reviews Date product posted
0 Mon September 15, 2008
Recommended By Average Price Average Rating
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Description: Nothing but flavor for days. Fish remains moist, aromatics are pleasing (your house will smell like a restaurant, not fish!) and make for an unbelievable sauce for this pan-resilient fish.
Ingredients: 2 FRESH (or frozen-fresh AND FULLY THAWED!) Red Snapper Fillets {don't use other fish, trust me}
Butter
EVOO
Chili Powder
S+P
Garlic Powder
6 Jumbo Black Olives, quartered lengthwise
1/8 Yellow Onion, cut into 1/4 pieces
1 Roma Tomato, sliced
Feta Cheese
How To Prepare: Real simple. Get some butter and EVOO hot in a large non-stick pan until frothy BUT NOT BROWNED, add the fish fillets, then coat w/ Seasonings. Cook on medium heat.


After appx 5 mins, VERY GENTLY flip the fillets, then coat the other side w/ seasonings, sans the salt this time.


Add all the other ingredients: onions, olives, tomato slices.


Cover 2/3 of the way (aka leave a little gap for some steam to escape) and cook another 10-12 mins on MED-LOW HEAT.


Remove and place on a large pasta dish. Fish will break apart slightly-- this is ok!! Top off w/ about a TBSP or so of crumbled Feta cheese.


THE SAUCE IS NOT RUNNY AT ALL!! EXTREMELY DELICIOUS!!
Number of Servings: 1-2
Carbs per serving - include all nutritional information if known: 4-6
Preparation Time: 8
Effort (Easy, Average, Difficult): Easy
Senior LCF Member
 
Posts: 89
Registered: July 2008
Location: Hollywood, CA




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