RED SNAPPER AND HEIRLOOM TOMATOES POACHED IN OLIVE OIL
Steps:
- Warm a large pot of olive oil to 200 degrees F. Season fish with salt and pepper. Submerge in oil. Add tomatoes and submerge. Cook slowly until fish is done, about 15 minutes. Remove fish.
- In a saute pan over medium-high heat, cook the lardons until crispy. Remove and pour out most oil. Add garlic and cook until slightly brown. Add spinach and cook until wilted. Remove and keep warm. Add fish and turn, to quickly crisp skin on all sides. Serve fish with tomatoes atop spinach and sprinkle with lardons.
ROASTED GARLIC WITH HERBS AND OLIVE OIL
This is a wonderful healthy, tasty spread or sauce depending on how much olive oil you use. You can even use it as a rub placing under the skin of a chicken or turkey. Fresh herbs are of your choice. Spread on bread or toss into pasta adding pasta water and additional olive oil to loosen. I use a mortar and pestle or Molcajete y Tejolote [mohl-kah-HEH-teh ee teh-hoh-LOH-teh in which the grinding process releases the oils, and flavor essence of the ingredients. When done carefully you will produce a product that is more flavorful than a product prepared in a food processor. If you just need to "get the job done", do it in a mini food processor.
Provided by Rita1652
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place all the ingredients in a mortar and pestle grind (by Placing ingredients inside the mortar (bowl). Sit the pestle on top of the ingredients and apply downward pressure, then grind using a circular motion. This action forces the ingredients against the surface of the bowl and pulverizes it.
- Use as you desire.
Nutrition Facts : Calories 20.7, Fat 1.7, SaturatedFat 0.2, Sodium 73.4, Carbohydrate 1.3, Fiber 0.1, Protein 0.2
ROASTED RED SNAPPER WITH OLIVES
Steps:
- Preheat oven to 425°F.
- Make sauce:
- In a small skillet boil wine with garlic until reduced to about 2 tablespoons. Add remaining sauce ingredients and salt and pepper to taste and bring to a simmer. Sauce may be made 1 day ahead and chilled, covered. Reheat sauce to warm before proceeding.
- Pat snapper fillets dry and season with salt and pepper. Divide oil between 2 shallow baking pans large enough to hold fillets in one layer without touching and spread oil evenly. Heat baking pans in upper and lower thirds of oven 7 minutes. Working quickly, put fillets, skin sides down, in hot baking pans and roast in upper and lower thirds of oven 7 to 10 minutes, or until fish is just cooked through.
- Transfer fillets with a metal spatula to a large platter, turning them skin sides up, and top with sauce.
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