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| Hot Socks Snapper W/Olive-Anchovy Recipe |
Category: Seafood
Rating:
N/A
Servings: 4
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Ingredients
1/4 cup unsalted butter
1/4 cup olive oil
2 large or
4 cloves (small) garlic; finely minced
4 (6-8 oz) red snapper fillets
1/2 medium red onion; very thinly sliced; separ
1/2 cup pimento stuffed green olives; thinly sliced
1 tablespoon finely chopped flat anchovy fillets
1/2 cup parched; peeled, finely chopped fr
Cooking Directions:
In a large, heavy skillet, melt butter in oil. When butter is melted and hot, add garlic and let sizzle, but do not allow to brown. Add fish and reduce heat to medium-low. Cook, turning once, about 5 minutes per side or until light golden brown. Meanwhile, combine onion, olives, anchovies and jalapenos. Set cooked fillets on warmed plates; top evenly with olive mixture and serve. Makes 4 servings. (NOTE: See 'Parched Peppers' for instructions on making these)
From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
seafood
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