Ingrid's Red Snapper

Course : Seafoods
Serves: 6
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4 large potatoes -- yukon gold
1 tablespoon butter
9 tablespoons olive oil
3 small onion -- sliced
8 cloves garlic -- thinly sliced
1 cup red wine -- dry
2 cups chicken broth
1 1/4 ounces tomatoes in juice -- diced
1 teaspoon oregano
1/2 cup kalamata olives
4 tablespoons parsley -- chopped
6 fillets red snapper -- 7 ounce OR blackfish fillets

Preparation / Directions:

Steam potatoes until almost tender about 8 minutes. Cool Melt butter with 2 tablespoons oil in heavy pot over medium high heat. Add onions; saute until golden brown, about 8 minutes. Mix in 3 tablespoons oil and garlic. Add potatoes; cook 2 minutes. Mix in red wine. Boil until almost no liquid remains, about 4 minutes. Add stock, tomatoes with juices and oregano and bring to boil. Add olives; boil until liquid thickens slightly and potatoes are very tender, about 12 minutes. Mix in 3 tablespoons parsley. Season with salt and pepper. Meanwhile, sprinkle fish with salt and pepper. Heat 1 1/2 tablespoons oil in each of 2 heavy large nonstick skillets over medium high heat. Add fish fillets and saute until just opaque in center, about 3 minutes per side. Arrange potatoes in center of each of 6 plates. Spoon remaining sauce over fish. Sprinkle with 1 tablespoon olive oil and serve.


Nutritional Information:

467 Calories (kcal); 29g Total Fat; (59% calories from fat); 22g Protein; 23g Carbohydrate; 37mg Cholesterol; 677mg Sodium

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