Friday, November 11, 2016

Red Snapper with Tomato and Herbs


Red Snapper with Tomato and Herbs


 2 cups dry white wine
 2 1/4 cups water
 2 yellow onion slices
 2 cloves of garlic, cut into halves
 2 ( ¼ -inch-thick) fresh ginger slices
 2 bay leaves
 2 fresh thyme sprigs
 4 (6-8 ounce) red snapper fillets
 Salt and pepper to taste
 2/3 Cup Tomatoes drained, chopped, and seeded
 2-3 tablespoons chopped fresh chives or green onions


 1. Combine the first 7 ingredients and bring to a boil in a large
deep skillet. Reduce the heat to medium-low. Simmer for 5-6 minutes.

 2. Season the fish with salt and pepper. Add the fish to the broth.

 3. Simmer, covered, for 8-12 minutes or until the fish is opaque in
the center.

 4. Transfer the fish to shallow soup bowls. Cover and keep warm.

 5. Strain the liquid in the skillet into a saucepan. Bring to a boil.
Boil for 8-10 minutes or until the liquid is reduced to 1 ½ cups.

 6. Stir in the tomatoes and chives. Pour over the fish in the bowls
and serve.

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