Look at what's cookin

My adventure's in feeding my family

Red Snapper Livornese and Warm Green Bean Salad December 26, 2010

Filed under: Rachael Ray — kariryerson @ 11:39 am

Fish is one of my favorite things to cook and eat, but I normally just lightly season it and leave it at that. I find that most sauce recipes can be overpowering. This one, from Rachael Ray’s 30-Minute Meals Comfort Foods, is light enough and brings out the texture and flavor of the fish.

Ingredients:

Fish

  • Four 6-8 oz pieces red snapper filet, rinsed and dried
  • Salt
  • 1/2 cup all-purpose flour
  • 1/2 tsp Old Bay seasoning
  • 2 tbsp extra-virgin olive oil

Livornese Sauce

  • 1 tbsp extra-virgin olive oil
  • 4 large cloves garlic, chopped
  • 1.2 cup shopped fresh flat leaf parsley
  • 1 bay leaf, fresh or dried (I always have dried around)
  • 1 cup dry white wine
  • 28oz canned diced tomatoes, drained

Green Bean Salad

  • 1lb fresh green beans trimmed
  • 1 cup water
  • 2 oz pine nuts, toasted
  • 1 small shallot, chopped fine
  • 3tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp sugar
  • Salt and Pepper

Directions:

Lightly salt snapper fillets. Coast fillets in flour seasoned with Old Bay. Heat oil over medium to medium-high heat. Brown snapper 2 or 3 minutes (skin side down first) on each side and remove from heat.

Return pan to stove over medium heat. All oil and garlic. Cook garlic 1 minute, stirring constantly. Add parsley, bay leaf and wine to pan. Reduce liquid a minute more. Return fish to pan and add tomatoes. Cover, reduce heat to a simmer and cook 10 minutes.

Serve with crusty bread, steamed new potatoes and Warm Green Bean Salad.

Steam beans, 5 minutes in a covered skillet over medium heat in 1 cup of water. Drain beans and transfer to a shallow dish.

Sprinkle beans with toasted pine nuts. Place shallots in a small dish and cover with oil. Heat in microwave 1 minute on high. Let oil stand 2 or 3 minutes, then whisk in vinegar and sugar. Drizzle warm dressing over green beans and season with salt and pepper to taste.

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