Recipe

Red Snapper With Vegetables Recipe


Red Snapper With Vegetables Recipe
RED SNAPPER WITH VEGETABLES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Jaffe Estate in Ida Oklahoma in 1994.

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Ingredients
  • 4 red snapper fillets with skin
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup milk
  • 1/4 cup all purpose flour
  • 3 tablespoons extra virgin olive oil
  • 1/2 lemon
  • 2 cups thinly sliced zucchini
  • 2 cups yellow peppers cored seeded and sliced into 1/4" strips
  • 1/4 cup finely chopped shallots
  • 1 sprig fresh rosemary
  • 1/2 cup cherry tomatoes

Directions
  1. Season fish fillets with salt and pepper then dip in milk then four tapping to remove excess.
  2. Heat 1 tablespoon of the olive oil in a large skillet over medium high heat.
  3. When the oil is sufficiently hot add fillets skin side up and brown.
  4. Turn and cook the second side.
  5. Sprinkle with lemon juice and transfer to a warm platter.
  6. Heat remaining olive oil in a skillet then add zucchini.
  7. Season with salt and pepper and cook stirring constantly for 2 minutes.
  8. Add yellow peppers and simmer stirring constantly for 2 additional minutes.
  9. Add shallots and rosemary then continue to cook without browning.
  10. Add cherry tomatoes and cook until they are warmed but not wilted.
  11. To serve place each fillet on a plate and garnish with sautéed vegetables.

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