Herb-Packed Snapper

Name: Herb-Packed Snapper
Ingredients: 4 each red snapper fillets; 2 teaspoons bean paste chinese, hot; 1/4 cup parsley leaves + 1 tbsp, chopped; 1 tablespoon chives chopped; 1 tablespoon flour, all-purpose; 12 each sundried tomatoes halved; 1 tablespoon olive oil; 1 1/2 tablespoons lemon juice; 1/2 ounce pine nuts; 1 clove garlic minced

10 ingredients

11 steps

Ingredients

4 each red snapper fillets
2 teaspoons bean paste chinese, hot
1/4 cup parsley leaves + 1 tbsp, chopped
1 tablespoon chives chopped
1 tablespoon flour, all-purpose
12 each sundried tomatoes halved
1 tablespoon olive oil
1 1/2 tablespoons lemon juice
1/2 ounce pine nuts
1 clove garlic minced

Directions

1

With sharp knife, score skin of fillets several times.
2

Spread bean paste evenly over skin.
3

In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper.
4

Place wax paper over snapper and press down firmly.
5

Set aside.
6

Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and reserve 1/4 cup liquid.
7

Chop tomatoes and set aside.
8

In large nonstick skillet, heat 1 teaspoon oil.
9

Place snapper in skillet, skin-side down; cook 4 minutes.
10

With spatula, gently turn and cook 3 minutes longer, until cooked through.
11

Remove snapper to plate and keep warm.