4 red snapper fillets, skin on 3 to 4 oz. each
3 tbsp olive oil
1/2 bunch basil (fresh), chopped
1/2 medium red onion, thinly sliced
1 salt
1 white pepper, freshly ground
VEGETABLE VINAIGRETTE
1/3 cup olive oil
1/3 cup balsamic vinegar
2 tsp lime juice (fresh)
1/2 lb asparagus
1 carrot (about 4 oz.), peeled and diced
4 oz broccoli flowerets (small)
1 small red bell pepper, cored, seeded, and diced
1/2 lb tomatoes (about 2), peeled, seeded and diced
2 lb shallots, diced
1 tbsp sun-dried tomatoes*, diced
EQUIPMENT
1 small bowl and larger bowl
1 whisk
1 vegetable peeler
1 fine strainer
1 ovenproof skillet
A Recipe for
Red Snapper With Spring Vegetable Vinaigrette
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
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Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
| Zenna Schaffer |
This Recipe for Red Snapper With Spring Vegetable Vinaigrette is one of thousands in the Recipes-to-go Meal Cookbook.
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
This is a recipe for Red Snapper With Spring Vegetable Vinaigrette from the recipe cookbook of Recipes-to-go (Meal)
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
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He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
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A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
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| Calvin Trillin |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
I created this recipe for a wine dinner at the Rainbow Room in New
York City. A crisp sauvignon blanc was the wine that accompanied the
salad. If you can find small whole red snappers, this would be a
perfect entree for a warm-weather luncheon. Stuff the cavity with a
few sprigs of parsley or tarragon and watch out for bones when
eating. (WP)
1. Score the fillets with a sharp knife (they will absorb the marinade
better), arrange on a plate, and spoon over the olive oil. Sprinkle
with the basil and red onion, and let marinate for 1 hour,
refrigerated. Just before cooking, season lightly with salt and
pepper.
2. Preheat the oven to 450 degrees.
3. Prepare the vegetable vinaigrette: In a small bowl, whisk together
the 1/3 cup olive oil, vinegar, and lime juice. Set aside.
4. With a vegetable peeler, peel away any rough scales on the
asparagus spears, cut off the hard bottoms, and dice. Blanch the
asparagus, carrot, broccoli, and red pepper separately. (You can do
this most easily by placing each vegetable in a fine strainer and
plunging into boiling salted water for about 2 minutes per
vegetable.) Cool and transfer to a mixing bowl. Add the tomatoes,
shallots, and sun dried tomatoes. Whisk the dressing and, reserving a
little for the greens, toss the vegetables with the dressing and
season with salt and pepper to taste.
5. Heat an ovenproof skillet large enough to hold the fillets in one
layer. Add the 2 teaspoons of olive oil and when it almost begins to
smoke, lay the fillets in the pan and sear on one side for 1 minute.
Transfer to the oven and continue to cook 3 to 4 minutes longer. The
fillets do not need to be flipped. (Fish should be cooked on the
outside and a little underdone on the inside.)
6. Toss the greens with the reserved dressing.
Presentation: Divide the greens and mound in the center of 4 large
serving plates. Arrange a layer of the vegetable vinaigrette on one
side of the greens and top with one of the fillets, skin-side down.
Serve immediately.
To prepare ahead: Have the fish marinating, the salad greens cleaned
and ready, the vegatables blanced, and continue with the recipe at
serving time.
*To reconstitute sun-dried tomatoes, steep in boiling water to cover
until tender, 3 to 5 minutes.
SOURCE: Adventures in the Kitchen with Wolfgang Puck Typed for you by
Nancy Coleman
Serves: 4
Red Snapper With Spring Vegetable Vinaigrette Recipe brought to you by Recipes To-Go