| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/4 Tasse | butter unsalted |
| 1/4 Tasse | olive oil |
| 2 gross | Or |
| 4 | Cloves (small) garlic; finely minced |
| 4 | (6-8 oz) red snapper fillets |
| 1/2 mittel | Red onion; very thinly sliced; separated in rings |
| 1/2 Tasse | Pimento stuffed green olives; thinly sliced |
| 1 Esslöffel | Finely chopped flat anchovy fillets |
| 1/2 Tasse | Parched; peeled, finely chopped fresh Jalapeno chiles (can use pickled but flavor won't be as fresh) |
|
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). Downloaded from Glen's Mm Recipe Archive,
|
|
Anmerkungen zum Rezept:
|
