Red Snapper with Rosemary
This recipe comes courtesy of Pietro Del Re of Elio's restaurant in New York City.
Martha Stewart Living, January 2003
- All-purpose flour, for dusting
- 2 eight-ounce skinless red-snapper fillets
- 2 tablespoons canola oil
- 1 tablespoon very finely chopped shallot
- 1 teaspoon fresh rosemary
- 2 plum tomatoes, peeled, seeded, and julienned
- 2 tablespoons unsalted butter
- 12 gaeta olives, pitted
- 1 tablespoon dry white wine
- 1/2 cup <u>Homemade Chicken Stock</u>, or low-sodium canned
- Coarse salt and freshly ground pepper
- Sauteed Green Beans (http://www.marthastewart.com/255543/sauteed-green-beans)
- Spread flour in a shallow rimmed dish. Dredge fish in flour, tapping off excess. Heat oil in a large skillet over medium heat. Add the fish, skin-side up, and cook until golden brown, about 30 seconds. Turn fillets, cook for 15 seconds more. Pour off excess oil.
- Add shallot, and cook for 30 seconds. Add rosemary, tomatoes, butter, olives, and wine. Cook for 15 seconds. Add chicken stock; season with salt and pepper. Cover, and cook until opaque, about 4 minutes. Transfer to plates, and serve immediately with green beans.
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