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Suggest a better descriptionCut the flesh of the red snapper into 2" thick strips. Set aside. Add the bones and trimmings from the fish to the boiling salted water. Cook until reduced by 50%. Strain the fish stock. Set aside. Use a heavy saucepan or Dutch oven to heat the butter and oil. Add the onions. Cook until transparent. Add the tomatoes. Simmer until very tender (about 5 minutes). Add the reserved fish stock, parsley, bay leaf and thyme. Bring the mixture to a boil. Add the wine, salt and pepper. Simmer for 15 minutes. Preheat the oven to 400 degrees. Finely chop the almonds and the garlic. Use a grinder, mortar and pestle or blender to make them into a paste. Add the paste to the simmering wine sauce. Stir until thoroughly blended. Place the red snapper slices in the bottom of a well buttered (2 1/2-3 quart) casserole. Pour the sauce over. Cover. Bake until the broth begins to simmer. Bake another 20 minutes. Serve from the casserole.
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Serving Size: 1 Serving (446g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 523 | ||
Calories from Fat: 132 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 162.1mg | 50 % | |
Sodium 259.8mg | 9 % | |
Potassium 1775.6mg | 47 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 4.2g | ||
Protein 82.4g | 118 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 523
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