Go to: Just Seafood Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Red Snapper with Leeks and Tomatoes

4 Red snapper fillets; (5- to 6-ounce)
2 tb Olive oil
3 md Leeks; (white and pale green parts only), thinly sliced
2 lg Garlic cloves; chopped
3/4 lb Plum tomatoes; chopped
1 tb Chopped fresh tarragon or 1 teaspoon dried
2 ts Balsamic vinegar

Preheat oven to 350 degrees F. Sprinkle fish on both sides with salt and pepper; place in 13x9x2-inch glass baking dish. Heat oil in heavy large skillet over medium heat. Add leeks and garlic and saute until leeks are tender and beginning to brown, about 6 minutes. Add tomatoes and tarragon to skillet; stir until tomatoes soften, about 2 minutes. Mix in vinegar; season to taste with salt and pepper.

Spoon leek mixture over fish fillets. Bake until fish fillets are just opaque in center, about 18 minutes.

Makes 4 servings.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.