Ingredients Jump to Instructions ↓

  1. 4 Red snapper fillets - (8 oz ea) - each cut Crosswise in half Salt - to taste Freshly-ground black pepper - to taste All-purpose flour - as needed

  2. 1 1/2 cups 355ml Olive oil

  3. 1 1/2 cups 93g / 3 1/3oz Onions - thinly sliced (medium)

  4. 1 1/2 teaspoons 7 1/2ml Dried crushed red pepper

  5. 8 Garlic cloves - thinly sliced

  6. 1 1/2 tablespoons 22ml Dried rosemary

  7. 1/2 cup 118ml Sweet white wine

  8. 3 tablespoons 45ml Tomato juice

  9. 1 1/2 cups 93g / 3 1/3oz Chopped plum tomatoes

  10. 1/2 cup 118ml Red wine vinegar - plus

  11. 1 1/2 tablespoons 22ml Red wine vinegar Fresh rosemary sprigs - Cherry tomatoes - , halved

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Sprinkle fish with salt and pepper. Coat with flour. Heat 3/4 cup oil in heavy large skillet over high heat. Saute fish in batches until golden brown, about 5 minutes per side. Transfer to paper towels to drain. Discard oil; wipe out skillet. Heat remaining 3/4 cup oil in same skillet over medium-high heat. Add onions and crushed red pepper. Saute until onions are tender, about 4 minutes. Add garlic and dried rosemary; saute 1 minute. Carefully add wine and tomato juice; simmer 2 minutes. Add chopped tomatoes and vinegar; simmer until sauce thickens slightly, about 8 minutes. Add fish; simmer until opaque in center, turning fish once, about 2 minutes. Arrange fish in single layer in 13- by 9- by 2-inch baking dish. Season sauce with salt and pepper; pour over fish. Cover and refrigerate at least 1 day and up to 2 days, turning fish once. Arrange fish and sauce on platter. Bring to room temperature. Garnish with rosemary and tomato halves, if desired. This recipe yields 8 servings.


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