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Categories:Viewed: 47 - Published at: 7 years ago
Ingredients
- 2 lbs red snapper fillets (about 6 - 8 fillets)
- 2/3 cup olive oil
- 3/4 cup white wine
- 2 tablespoons white wine vinegar
- 1 cup parsley, fresh, roughly chopped
- 1 small onion, finely chopped
- 4 garlic cloves, coarsely chopped
- 1 teaspoon salt (sea or kosher)
- 1/2 teaspoon pepper, freshly ground
Method
- Blot the fillets dry--really dry--to avoid a watery sauce.
- In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth.
- In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish.
- If the fish won't fit in one layer, arrange the fish in two layers, pouring half the sauce over the first layer and the rest over the top.
- Bring the sauce to a boil over high heat.
- Immediately reduce the heat to low, partially cover the pan and gently simmer the fish for 15 to 20 minutes or until the fish flakes when pierced with a fork.
- Cooking time depends on the thickness of your fillets; if they are thin, they will be done in less time.
