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Reviews Date product posted
Mon September 15, 2008
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

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}
Chili Powder
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.

Number of Servings: 1-2
Carbs per serving - include all nutritional information if known: 4-6
Preparation Time: 8
Effort (Easy, Average, Difficult): Easy
Junior LCF Member
Posts: 57
Registered: July 2008
Location: Hollywood, CA

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