Wednesday, August 16, 2006

Seafood - Red Snapper with Tomato Salad

4 6 oz. red snapper fillets
1 bulb fennel, shaved
Greens of fennel, picked into sprigs
20 pieces kalamata olives, cut into wheels
1 white onion, sliced
3 cloves garlic
1 cup white wine
1/2 cup butter, softened
1 cup evoo
1 beefsteak tomato, diced
8 juniper berries, crushed
4 small bay leaves

Brush center of an 11" x 15" piece of alum foil with evoo. Place onion slices and shaved fennel in center, sprinkle with picked fennel greens, 1 bay leaf, 2 juniper berries. Top with one fillet, skin side up. Season with s, p, garlic, diced toms, butter and wine. Fold left and right sides of foil toward center; bring bottom and top of foil tog and fully enclose fish. Repeat 3 X.

Preheat oven to 380 F. Bake 10-12 minutes. Open papillote, lift fish with large spatula, transfer to serving plate. Top with hot broth from bottom of papillote.

Serve with New Jersey Tomato Salad
Serves 4

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