Hot socks snapper w/olive-anchovy
4 Servings
Ingredients
| Quantity | 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) |
Directions
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, .