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Snapper: Red Snapper Puttanesca
posted by RisaG 05-26-100 5:22 PM
* Exported from MasterCook *
Red Snapper Puttanesca (GF Grill adaptation)
Recipe By : Jane Fonda - Cooking for Healthy Living, p. 135
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood
Amount Measure Ingredient -- Preparation Method
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4 red snapper fillets -- 4 oz. each
1 tbsp. lemon juice
1/2 tsp. ground black pepper
2 tsp. olive oil
1 onion -- diced
3 cloves garlic -- peeled and minced
3 large tomatoes -- peeled and chopped
8 olives -- pitted and sliced
2 tbsp. capers -- drained
1 tbsp. anchovies -- minced or 1 tbsp. anchovy paste
1/4 cup fresh basil -- chopped
1 tbsp. fresh oregano -- chopped or 1 tsp. dried oregano -- crumbled
1 bay leaf
1/4 cup fresh Flat-Leaf parsley -- chopped
1/2 lemon -- in 4 wedges
4 sprigs fresh Flat-leaf parsley
Place snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper. Let marinate for 15 minutes.
To make the sauce, in a large nonstick skillet over medium heat, heat the oil. Add the onion and garlic and saute, stirring frequently, for 2 minutes. Add the tomatoes, olives, capers, anchovies, basil, oregano, and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes
Preheat George Foremean Grill. When hot, place fish on and close top. For red snapper cook for about 4 minutes per fillet and check after. If using thinner fillets, cook for 2 minutes tops.
Pour the sauce over the fillets and top with the chopped parsley.
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Serving Ideas : rice pilaf or roasted potatoes
