Fish in Crazy Water


  • 1 2- to 2 1/2-pound whole red snapper or black bass
  • ½ cup fresh flat-leafed parsley leaves
  • 2 large garlic cloves
  • 1 cup dry white wine
  • 2 cups water
  • 6 tablespoons olive oil
  • 6 ounces cherry tomatoes

Mince garlic. Quarter tomatoes and finely chop parsley. Season fish inside and out with salt and pepper. In a heavy skillet just large enough to fit fish heat oil over moderately high heat until hot but not smoking and sauté garlic, stirring, until it just begins to turn golden. Add fish, tomatoe...

View full recipe at Epicurious


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