Reviews (2) Add Rating & Review 13 Ratings 5 star values: 4 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 1 Martha Stewart Member Rating: Unrated 12/30/2008 Thanks for sharing this recipe, it's just delicious; everyone loved it! Martha Stewart Member Rating: Unrated 12/30/2008 Thanks for sharing this recipe, it's just delicious; everyone loved it!
Back to Red Snapper with Rosemary All Reviews for Red Snapper with Rosemary - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Red Snapper with Rosemary Recipe Summary Servings: 2
Ingredients Ingredient Checklist All-purpose flour, for dusting 2 eight-ounce skinless red-snapper fillets 2 tablespoons canola oil 1 tablespoon very finely chopped shallot 1 teaspoon fresh rosemary 2 plum tomatoes, peeled, seeded, and julienned 2 tablespoons unsalted butter 12 gaeta olives, pitted 1 tablespoon dry white wine 1/2 cup Homemade Chicken Stock, or low-sodium canned Coarse salt and freshly ground pepper Sauteed Green Beans
Gallery Red Snapper with Rosemary
Recipe Summary Servings: 2
Gallery
Red Snapper with Rosemary
Red Snapper with Rosemary
Red Snapper with Rosemary
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
Ingredients
Ingredients
- All-purpose flour, for dusting 2 eight-ounce skinless red-snapper fillets 2 tablespoons canola oil 1 tablespoon very finely chopped shallot 1 teaspoon fresh rosemary 2 plum tomatoes, peeled, seeded, and julienned 2 tablespoons unsalted butter 12 gaeta olives, pitted 1 tablespoon dry white wine 1/2 cup Homemade Chicken Stock, or low-sodium canned Coarse salt and freshly ground pepper Sauteed Green Beans
Directions
Spread flour in a shallow rimmed dish. Dredge fish in flour, tapping off excess. Heat oil in a large skillet over medium heat. Add the fish, skin-side up, and cook until golden brown, about 30 seconds. Turn fillets, cook for 15 seconds more. Pour off excess oil.
Add shallot, and cook for 30 seconds. Add rosemary, tomatoes, butter, olives, and wine. Cook for 15 seconds. Add chicken stock; season with salt and pepper. Cover, and cook until opaque, about 4 minutes. Transfer to plates, and serve immediately with green beans.
Reviews (2)
Add Rating & Review 13 Ratings 5 star values: 4 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: Unrated 12/30/2008 Thanks for sharing this recipe, it's just delicious; everyone loved it! Martha Stewart Member Rating: Unrated 12/30/2008 Thanks for sharing this recipe, it's just delicious; everyone loved it!
Reviews (2)
Add Rating & Review 13 Ratings 5 star values: 4 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 1
Add Rating & Review
13 Ratings 5 star values: 4 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 1
13 Ratings 5 star values: 4 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 1
13 Ratings 5 star values: 4 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 1
5 star values: 4 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: Unrated 12/30/2008 Thanks for sharing this recipe, it's just delicious; everyone loved it!Martha Stewart Member
Rating: Unrated 12/30/2008
Thanks for sharing this recipe, it’s just delicious; everyone loved it!
Rating: Unrated
All Reviews for Red Snapper with Rosemary
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Red Snapper with Rosemary
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
