Esta es una exhibición prevé de cómo se va ver la receta de 'Hot Socks Snapper With Olive Anchovy Topping' imprimido.

Receta Hot Socks Snapper With Olive Anchovy Topping
by Global Cookbook

Hot Socks Snapper With Olive Anchovy Topping
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1/4 c. unsalted butter
  • 1/4 c. extra virgin olive oil
  • 2 lrg garlic cloves, finely chopped
  • 4 x red, (6 to 8 ounce.) snapper filets
  • 1/2 med red onion, thinly sliced
  • 1/2 c. pimento stuffed olives, sliced crosswise
  • 1 Tbsp. anchovy fillets, finely minced
  • 1/2 c. fresh jalapenos, * see note

Direcciones

  1. Parched, peeled & finely minced. to parch the peppers; place peppers under the broiler til blackened, you must turn accasionally to blacken the entire pepper. A quicker way is to use an open flame & hold the pepper with tongs. I use a torch, my wife prefers the burner on the stove. Chris
  2. In a large, heavy skillet, heat the butter in the oil. When butter is melted & warm, add in garlic & let sizzle, but don't allow to brown. Add in fish & reduce heat to medium - low. Cook, turning once, about 5 min per side or possibly till light golden. Meanwhile combine remaining ingredients.
  3. Set cooked filets on warmed plates, top proportionately with olive mix & serve.
  4. Makes 4 servings.