Red snapper italiano
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| ¼ | cup | Peanut oil |
| Juice of 1 lemon | ||
| 4 | Red snapper fillets (1 lb) | |
| 1 | tablespoon | Dijon style mustard |
| ¼ | cup | Red wine vinegar |
| ½ | cup | Tomato juice |
| 4 | drops | Tabasco sauce |
| 1 | tablespoon | Rosemary |
Directions
Heat together butter, peanut oil, lemon juice & rosemary in skillet until boiling. Add fish: cook briefly until fish turns opaque on first side. Turn & cook briefly on reverse side. Push fillets to one side of skillet; add remaining ingredients, stirring to blend. Return fillets to center of pan; cover, reduce heat, & poach for 6 minutes, basting often with sauce. Remove fish from pan to heated platter; keep warm. Continue cooking sauce to reduce slightly. Spoon sauce over hot fish to serve.
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