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  Recipe Home » Misc » Herb-Packed Snapper
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  Herb-Packed Snapper
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 271
Ingredients:
4 Red snapper fillets, 4oz ea
2 tsp Chinese hot bean paste *
1/4 cup + 1 Tbsp parsley, chopped
1 tbsp Chives, chopped
1 tbsp Flour, all-purpose
12 Sundried tomato halves
1 tbsp Olive oil
1 1/2 tbsp Lemon juice
1/2 oz Pine nuts, toasted
1 cl Garlic, minced
Instructions:
1. With sharp knife, score skin of fillets several times. Spread bean
paste evenly over skin. In small bowl, combine parsley and chives;
sprinkle herbs and flour evenly over snapper. Place wax paper over
snapper and press down firmly. Set aside.

2. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and
reserve 1/4 cup liquid. Chop tomatoes and set aside.

3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in
skillet, skin-side down; cook 4 minutes. With spatula, gently turn
and cook 3 minutes longer, until cooked through. Remove snapper to
plate and keep warm.

4, Stir the lemon juice and remaining 2 teaspoons oil into skillet.
Add tomatoes and reserved liquid, pine nuts and garlic; cook 1
minute, until heated through. Spoon sauce evenly over snapper.
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