Fish Marinated with Vinegar, Sweet Wine, Tomato, and Rosemary

Ingredients

  • 4 8-ounce red snapper fillets, each cut crosswise in half
  • All purpose flour
  • 1 ½ cups olive oil
  • 1 ½ medium onions, thinly sliced
  • 1 ½ teaspoons dried crushed red pepper
  • 8 garlic cloves, thinly sliced
  • 1 ½ tablespoons dried rosemary
  • + 6 more ingredients
    • ½ cup sweet white wine (such as Muscat)
    • 3 tablespoons tomato juice
    • 1 ½ cups chopped plum tomatoes
    • ½ cup plus 1 ½ tablespoons red wine vinegar
    • Fresh rosemary sprigs (optional)
    • Cherry tomatoes, halved (optional)

1. Sprinkle fish with salt and pepper. Coat with flour. Heat 3/4 cup oil in heavy large skillet over high heat. Sauté fish in batches until golden brown, about 5 minutes per side. Transfer to paper towels to drain. Discard oil; wipe out skillet. 2. Heat remaining 3/4 cup oil in same skillet over...

View full recipe at SpringPad

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