Red snapper with leeks and tomatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Red snapper fillets; (5- to 6-ounce) | |
| 2 | tablespoons | Olive oil |
| 3 | mediums | Leeks; (white and pale |
| ; green parts only), | ||
| ; thinly sliced | ||
| 2 | larges | Garlic cloves; chopped |
| ¾ | pounds | Plum tomatoes; chopped |
| 1 | tablespoon | Chopped fresh tarragon or 1 teaspoon |
| ; dried | ||
| 2 | teaspoons | Balsamic vinegar |
Directions
Preheat oven to 350F. Sprinkle fish on both sides with salt and pepper; place in 13x9x2-inch glass baking dish. Heat oil in heavy large skillet over medium heat. Add leeks and garlic and saute until leeks are tender and beginning to brown, about 6 minutes. Add tomatoes and tarragon to skillet; stir until tomatoes soften, about 2 minutes. Mix in vinegar; season to taste with salt and pepper.
Spoon leek mixture over fish fillets. Bake until fish fillets are just opaque in center, about 18 minutes.
Makes 4 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 477 Calories (kcal); 29g Total Fat; (51% calories from fat); 7g Protein; 55g Carbohydrate; 0mg Cholesterol; 82mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 10½ Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.