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Reviews
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Date product posted
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0
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Mon September 15, 2008
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Recommended By
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Average Price
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Average Rating
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No recommendations
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None indicated
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None indicated
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Description:
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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.
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Ingredients:
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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
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How To Prepare:
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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!!
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Number of Servings:
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1-2
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Carbs per serving - include all nutritional information if known:
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4-6
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Preparation Time:
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8
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Effort (Easy, Average, Difficult):
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Easy
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Registered: July 2008
Location: Hollywood, CA