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Name: Braised Red Snapper in a Garlic Tomato Broth
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 4 Red Snapper fillets; 6; 4 c Tomato; seeded and coarsely; 1 Pinches crushed red pepper; 6 tb Extra Virgin Olive Oil; Salt; 2 c Fish stock; from Snapper; 1/2 tb Garlic; finely chopped; 4 ts Parsley; coarsely chopped; 12 Croutons rubbed with fresh; ; chopped; 4 Leaves parsley for garnish; ; and extra virgin olive oil

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INGREDIENTS

4 Red Snapper fillets; 6
4 c Tomato; seeded and coarsely
1 Pinches crushed red pepper
6 tb Extra Virgin Olive Oil
Salt
2 c Fish stock; from Snapper
1/2 tb Garlic; finely chopped
4 ts Parsley; coarsely chopped
12 Croutons rubbed with fresh
; chopped
4 Leaves parsley for garnish
; and extra virgin olive oil

Servings

INSTRUCTIONS

Fillet red snapper, season with salt and set aside. Place fish skeleton in a sauce pan, cover with water and bring to a boil. Boil 45 minutes. Pass broth through sieve and set aside. Preheat oven to 400 degrees. In a saute pan, over low heat, place olive oil, garlic and crushed red pepper - cook slowly without browning. Add chopped tomatoes and cook 2 minutes. Add red snapper and cook for approximately 2 more minutes. Add fish broth. Bake in the oven for approximately 5 minutes, or until fish is cooked. Drizzle with olive oil and sprinkle with coarsely chopped parsley. Adjust salt to taste. Serve in bowls on croutons. Garnish with fresh parsley sprigs Yield: 4 servings Recipe by: CHEF DU JOURSHOW #DJ9096 - PAUL BARTOLOTTA

NOTES

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Braised Red Snapper in a Garlic Tomato Broth

4 Red Snapper fillets; 6
4 c Tomato; seeded and coarsely
1 Pinches crushed red pepper
6 tb Extra Virgin Olive Oil
 Salt
2 c Fish stock; from Snapper
1/2 tb Garlic; finely chopped
4 ts Parsley; coarsely chopped
12 Croutons rubbed with fresh
 ; chopped
4 Leaves parsley for garnish
 ; and extra virgin olive oil

Fillet red snapper, season with salt and set aside. Place fish  skeleton in a sauce pan, cover with water and bring to a boil. Boil  45 minutes. Pass broth through sieve and set aside.    Preheat oven to 400 degrees. In a saute pan, over low heat, place  olive oil, garlic and crushed red pepper - cook slowly without  browning. Add chopped tomatoes and cook 2 minutes. Add red snapper  and cook for approximately 2 more minutes. Add fish broth. Bake in  the oven for approximately 5 minutes, or until fish is cooked.  Drizzle with olive oil and sprinkle with coarsely chopped parsley.  Adjust salt to taste. Serve in bowls on croutons. Garnish with fresh  parsley sprigs    Yield: 4 servings        Recipe by: CHEF DU JOURSHOW #DJ9096 - PAUL BARTOLOTTA

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Nutrition

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Serving Size: 1 Serving (81g)
Recipe Makes: 1 servings

Calories: 718
Calories from Fat: 718 (100%)

Amt Per Serving		% DV

	Total Fat 81g	108 %
	Saturated Fat 11.2g	56 %
	Monounsaturated Fat 59.1g
	Polyunsanturated Fat 8.5g
Cholesterol 0mg		0 %
Sodium 2mg		0 %
Potassium 10.9mg		0 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.3g
Protein 0.1g		0 %
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.

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Calories per serving: 718

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