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Red Snapper Guernica-Style

4 Red snapper fillets; skin on (3/4-pound)
Salt to taste
1/4 c Plus 2 tablespoons olive oil
2 Garlic cloves; sliced thin
1 ts Hot red pepper flakes
1 tb Sherry vinegar
2 tb Chopped flat leaf parsley


Preheat oven to 500 degrees.

Lay the fillets, skin side down, on a lightly oiled baking pan. Sprinkle the fillets lightly with salt, bake them for about 10 minutes or until the fish is opaque throughout. Transfer the fillets to a hot platter.

In a small skillet or saucepan, heat the oil over medium heat. Add the garlic, and cook it for 3 to 4 minutes, until golden. Raise the heat to medium-high; add the pepper flakes and vinegar. Take care-the vinegar may cause the contents of the pan to flare. Cook, stirring, for about 10 seconds, until the sauce is blended.

Spoon the sauce over the fillets, and garnish them with parsley. Serve immediately.


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