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Herb-Packed Snapper Recipe

	Category	Herb and Spice Recipes
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Ingredients And Procedures

4 Red snapper fillets; 4oz ea

2 ts Chinese hot bean paste *

1/4 c + 1 Tbsp parsley; chopped

1 tb Chives; chopped

1 tb Flour; all-purpose

12 Sundried tomato halves

1 tb Olive oil

1 1/2 tb Lemon juice

1/2 oz Pine nuts; toasted

1 cl Garlic; minced

1. With sharp knife, score skin of fillets several times. Spread bean

paste evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper. Place wax paper over snapper and press down firmly. Set aside. 2. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and

reserve 1/4 cup liquid. Chop tomatoes and set aside. 3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in

skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook 3 minutes longer, until cooked through. Remove snapper to plate and keep warm. 4, Stir the lemon juice and remaining 2 teaspoons oil into skillet.

Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through. Spoon sauce evenly over snapper.

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<h1>Herb-Packed Snapper</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 Red snapper fillets; 4oz ea <P>2 ts Chinese hot bean paste * <P>1/4 c + 1 Tbsp parsley; chopped <P>1 tb Chives; chopped <P>1 tb Flour; all-purpose <P>12 Sundried tomato halves <P>1 tb Olive oil <P>1 1/2 tb Lemon juice <P>1/2 oz Pine nuts; toasted <P>1 cl Garlic; minced <P>1. With sharp knife, score skin of fillets several times. Spread bean <P>paste evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper. Place wax paper over snapper and press down firmly. Set aside. 2. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and <P>reserve 1/4 cup liquid. Chop tomatoes and set aside. 3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in <P>skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook 3 minutes longer, until cooked through. Remove snapper to plate and keep warm. 4, Stir the lemon juice and remaining 2 teaspoons oil into skillet. <P>Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through. Spoon sauce evenly over snapper. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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