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