Red Snapper with Potatoes, Tomatoes and Red Wine
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 teaspoon dried oregano
- 1 tablespoon butter
- 1 cup dry red wine
- 4 tablespoons chopped fresh parsley
- 1 14-ounce can diced tomatoes in juice
- 8 garlic cloves, thinly sliced
- Carbohydrate 54 g(18%)
- Cholesterol 81 mg(27%)
- Fat 26 g(40%)
- Fiber 8 g(30%)
- Protein 49 g(98%)
- Saturated Fat 5 g(25%)
- Sodium 270 mg(11%)
- Calories 677
Preparation Steam potatoes until almost tender, about 8 minutes. Cool. Melt butter with 2 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until golden brown, about 8 minutes. Mix in 3 tablespoons oil and garlic. Add potatoes; cook 2 minutes. Mix in red wine. Boil until almost no liquid remains, about 4 minutes. Add stock, tomatoes with juices and oregano and bring to boil. Add olives; boil until liquid thickens slightly and potatoes are very tender, about 12 minutes. Mix in 3 tablespoons parsley. Season with salt and pepper. Meanwhile, sprinkle fish with salt and pepper. Heat 1 1/2 tablespoons oil in each of 2 heavy large nonstick skillets over medium-high heat. Add fish fillets and sauté until just opaque in center, about 3 minutes per side. Arrange potatoes in center of each of 6 plates. Spoon some sauce over. Top with fish. Spoon remaining sauce over fish. Sprinkle with 1 tablespoon parsley. Drizzle with 1 tablespoon olive oil and serve.
Preparation Steam potatoes until almost tender, about 8 minutes. Cool. Melt butter with 2 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until golden brown, about 8 minutes. Mix in 3 tablespoons oil and garlic. Add potatoes; cook 2 minutes. Mix in red wine. Boil until almost no liquid remains, about 4 minutes. Add stock, tomatoes with juices and oregano and bring to boil. Add olives; boil until liquid thickens slightly and potatoes are very tender, about 12 minutes. Mix in 3 tablespoons parsley. Season with salt and pepper. Meanwhile, sprinkle fish with salt and pepper. Heat 1 1/2 tablespoons oil in each of 2 heavy large nonstick skillets over medium-high heat. Add fish fillets and sauté until just opaque in center, about 3 minutes per side. Arrange potatoes in center of each of 6 plates. Spoon some sauce over. Top with fish. Spoon remaining sauce over fish. Sprinkle with 1 tablespoon parsley. Drizzle with 1 tablespoon olive oil and serve.
