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| Recipe Categories |
| Bottom Fish (snapper, sole, cod) |
| Recipes |
| Recipe Name | Braised Snapper with Ginger |
| Description | Serves four |
| content | 2 teaspoons olive oil or canola oil
1 cup thinly sliced carrots
1/2 cup chopped onion
1 Tbsp. peeled, minced gingerroot
1 cup dry white wine
3/4 cup fish broth or clam juice
1 1/4 lbs. snapper fillets, cut into four portions
1/2 cup thinly sliced leek, white and green parts only, well washed
1 cup chopped fresh or canned tomatoes
Salt to taste
Freshly ground pepper to taste
2 Tbsp. chopped fresh parsley for garnish
In a large skillet that has a lid, briefly heat the oil, add the carrots, onion, and gingerroot, and saute the vegetables over medium-low hear for 3 minutes or until the onion wilts.
Add the wine and fish broth or clam juice, cover the skillet and simmer the ingredients for 5 minutes.
Place the fish on top of the vegetables, and top the fish with the leek and tomatoes. Sprinkle the fish and vegetables with the salt and pepper. Cover the skillet, and cook the ingredients for 3 minutes. Turn the fish, and continue cooking the ingredients 2 minutes longer. Serve the fish with the vegetables, sprinkling each portion with the parsley. |
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