Ingredients
- 1 1/2 pounds Whole red snapper dressed see * Note
- 2 tablespoons Olive oil
- 1 cup Julienned onions
- 1 cup Julienned green peppers
- Salt to taste
- Freshly-ground black pepper to taste
- 2 Mild green chilies julienned
- 2 Garlic cloves minced
- 2 Bay leaves
- 2 cups Peeled, seeded, julienned tomatoes
- 2 cups White burgundy
- 2 tablespoons Finely-chopped parsley
- 2 tablespoons Chopped chives
Make it step by step
- Season the snapper with Emeril's Essence. In a large saute pan with lid, heat the olive oil. When the oil is hot, saute the onions and peppers for 3 minutes, or until wilted. Season with salt and pepper. Add the chilies, garlic, bay leaves and tomatoes. Saute for 2 minutes. Add the wine and bring up to a simmer. Lay the whole fish on top of the vegetables. Cover with a lid and cook until the meat of the fish flakes easily with a fork, about 20 minutes. Stir in the parsley. Check the seasonings. Remove the fish and set aside.
- Spoon the vegetables and broth in the center of an oversized bowl. Lay the fish directly on top of the vegetables. Garnish with chopped chives.
- This recipe yields 2 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Karlyn Oyama, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.