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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.


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