Hot socks snapper w/olive-anchovy

Yield: 4 Servings

Measure Ingredient
¼ cup Unsalted butter
¼ cup Olive oil
2 larges Or
4 Cloves (small) garlic; finely minced
4 (6-8 oz) red snapper fillets
½ medium Red onion; very thinly sliced; separated in rings
½ cup Pimento stuffed green olives; thinly sliced
1 tablespoon Finely chopped flat anchovy fillets
½ cup Parched; peeled, finely chopped fresh Jalapeno chiles (can use pickled but flavor won't be as fresh)

In a large, heavy skillet, melt butter in oil. When butter is melted and hot, add garlic and let sizzle, but do not allow to brown. Add fish and reduce heat to medium-low. Cook, turning once, about 5 minutes per side or until light golden brown. Meanwhile, combine onion, olives, anchovies and jalapenos. Set cooked fillets on warmed plates; top evenly with olive mixture and serve. Makes 4 servings. (NOTE: See 'Parched Peppers' for instructions on making these)

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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