Free Recipe Hot Socks Snapper W/olive-Anchovy
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Hot Socks Snapper W/olive-Anchovy Recipe
1/4 c Unsalted butter
1/4 c Olive oil
2 lg Or
4 Cloves (small) garlic;
-finely minced
4 (6-8 oz) red snapper fillets
1/2 md Red onion; very thinly
-sliced; separated in rings
1/2 c Pimento stuffed green
-olives; thinly sliced
1 tb Finely chopped flat anchovy
-fillets
1/2 c Parched; peeled, finely
-chopped fresh Jalapeno
-chiles (can use pickled but
-flavor won t be as fresh)
Hot Socks Snapper W/olive-Anchovy Preparation
In a large, heavy skillet, melt butter in oil. When butter is melted and hot, add garlic and let sizzle, but do not allow to brown. Add fish and reduce heat to medium-low. Cook, turning once, about 5 minutes per side or until light golden brown. Meanwhile, combine onion, olives, anchovies and jalapenos. Set cooked fillets on warmed plates; top evenly with olive mixture and serve. Makes 4 servings. (NOTE: See ”Parched Peppers” for instructions on making these) From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).
Cooking Temperature:
Recipe Serves: 4
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