Saute of Snapper with Fresh Tomato and Olive Sauce

Source: www.goodfood.com.au
Course: Dinner
Preperation time: 10min
Cooking Time: 20min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
8 Fresh Garlic Clove, Peeled 0 0 0 0 0 0 0 0
4 Fillet(s) Red Snapper 0 0 0 0 0 0 0 0
1 To Taste Sea Salt 0 0 0 0 0 0 0 0
3 Fresh Tomatoes, Deseeded and Diced 0 0 0 0 0 0 0 0
12 Ripe Black Olives, Roughly Chopped 0 0 0 0 0 0 0 0
1/2 cup Butter 0 0 0 0 23 23 203 203
2 Tablespoon(s) Extra Virgin Olive Oil 0 0 0 0 13 13 115 115
3 Tablespoon(s) Fresh Parsley 0 0 0 0 0 0 1 1
1 To Taste Pepper 0 0 0 0 0 0 0 0
1/4 cup Red Wine Vinegar 0 0 0 0 0 0 3 3
Total: Approximate Nutrition Info, Per Serving: 0 0 36 322
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Instructions

  1. Place the garlic in a saucepan of salted water and bring to the boil. Immediately refresh in cold water and repeat until the garlic is tender.
  2. Dry the fish with paper towels and season with sea salt.
  3. Heat the olive oil and half the butter in a heavy-based saucepan over medium heat until hot. Add the fish pieces skin side down and cook for 5 minutes or until the skin is nice and crisp. Turn the fish over and add the garlic. Cook for a further 3 minutes until the fish is about three-quarters done.
  4. Remove the fish and keep it warm; the residual heat will continue to cook the fish as it rests.
  5. Add the vinegar to the pan and scrape the bottom and sides with a wooden spoon to deglaze. Then add the tomatoes, olives and a little sea salt. Cook for 5 minutes then add the remaining butter and whisk until it melts and forms a sauce. Add the parsley and a little freshly ground pepper, then check the seasoning to finish.
  6. Pour a little sauce on each plate and place fish on top. Serve immediately.


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Visit www.goodfood.com.au for the full instructions.

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