Blackwater Inn's Red Snapper Provencal Recipe
Servings: 4
Ingredients
- red snapper fillets (6 to 8 ounce., boneless and skinless)
- 2 cloves garlic, crushed
- 3 ounce. extra virgin olive oil
- 1/3 pound onions, diced
- 1/3 pound celery, diced
- 1/3 pound mushrooms, minced
- 1 pound tomatoes, diced
- 1 1/2 ounce. tomato paste
- 3/4 c. white wine (dry)
- 3/4 c. clam juice
- 2 tbsp. parsley, minced
- 1/2 tbsp. oregano
- 1 teaspoon orange peel, grated
- Dash of cayenne pepper
- Dash of salt and pepper
- 1 bay leaf
Directions
- In large saucepan, heat extra virgin olive oil and add in garlic, onions, celery, and mushrooms. Saute/fry vegetables till limp. Add in tomatoes, tomato paste, wine, and clam juice. Bring to boil, then reduce to simmer. Add in remaining ingredients, except fish. Simmer 30 min. Keep warm. Place fish portions in 6 individual casserole dishes. Top with sauce and bake in preheated 425 degree oven approximately 10 to 15 min or possibly till fish flakes easily.
- Note: May be baked in large baking dish, laying fish out side by side and topping with sauce. Bake the same. Garnish with lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 4 servings | |
| Calories 315 | |
| Calories from Fat 195 | 62% |
| Total Fat 22.08g | 28% |
| Saturated Fat 3.08g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 331mg | 14% |
| Potassium 750mg | 21% |
| Total Carbs 19.28g | 5% |
| Dietary Fiber 3.9g | 13% |
| Sugars 8.6g | 6% |
| Protein 5.14g | 8% |
