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Fish Marinated with Vinegar, Sweet Wine, Tomato, Rosemary

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
1 1/2 cups olive oil
1 1/2 medium onions -- thinly sliced
1 1/2 teaspoons dried crushed red pepper
8 garlic cloves -- thinly sliced
1 1/2 tablespoons dried rosemary
1/2 cup sweet white wine (such as Muscat)
3 tablespoons tomato juice
1 1/2 cups chopped plum tomatoes
1/2 cup red wine vinegar -- plus
1 1/2 tablespoons red wine vinegar
Fresh rosemary sprigs -- (optional)
Cherry tomatoes -- (optional), halved

Sprinkle fish with salt and pepper. Coat with flour.

Heat 3/4 cup oil in heavy large skillet over high heat. Sauté 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. Sauté until onions are tender, about 4 minutes. Add garlic and dried rosemary; sauté 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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