While red snapper is $20/lb at Central market I substituted talapia and it still looks awesome. It awaits being baked. This recipe is credited to the NEW NOT-STRICTLY VEGETARIAN COOKBOOK. Reed bought a new car and this is cause for celebration. While he loves, loves, loves eating out in Austin's restaurants and sharing that with us I love cooking for him to repay him in kind. And it works. Here's the recipe...you will not be disappointed. Serve with sliced avocado and I made a Greek salad.
1/4 cup olive oil
1 medium onion chopped
2 large cloves garlic,pressed
1 carrot, julienned
1/4 cup white wine
1 2 lb. canned tomatoes chopped
2 tbsp capers
15 small pimento stuffed green olives halved
2 fresh jalapenos-cored, seeded, chopped
1 tsp dried oregano
salt and pepper to taste
2 lbs snapper fillets (I used talapia)
Preheat oven to 350 degrees. Heat olive oil in a skillet. Add onion, garlic, and carrot and saute 5 minutes. Add wine, tomatoes, capers, olives, jalapenos, oregano, salt and pepper. Mix well and simmer on low heat for 10 minutes. Lightly oil a baking pan--place fillets into pan and pour sauce over fish. Bake uncovered at 350 degrees for 10-15 minutes. Fish should be flaky and moist.
By the way....DEEEEELICIOUS!!!!!!!! Everyone loved it!
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