Mary & Martha's Kitchen Recipe

Category	Herbs and Spices
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Herb-Packed Snapper Recipe 4 Red snapper fillets; 4oz ea 2 ts Chinese hot bean paste * 1/4 c + 1 Tbsp parsley; chopped 1 tb Chives; chopped 1 tb Flour; all-purpose 12 Sundried tomato halves 1 tb Olive oil 1 1/2 tb Lemon juice 1/2 oz Pine nuts; toasted 1 cl Garlic; minced 1. With sharp knife, score skin of fillets several times. Spread bean paste evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper. Place wax paper over snapper and press down firmly. Set aside. 2. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and reserve 1/4 cup liquid. Chop tomatoes and set aside. 3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook 3 minutes longer, until cooked through. Remove snapper to plate and keep warm. 4, Stir the lemon juice and remaining 2 teaspoons oil into skillet. Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through. Spoon sauce evenly over snapper.

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<h1>Herb-Packed Snapper</h1> <h2>Recipe</h2><p> <P>4 Red snapper fillets; 4oz ea <P>2 ts Chinese hot bean paste * <P>1/4 c + 1 Tbsp parsley; chopped <P>1 tb Chives; chopped <P>1 tb Flour; all-purpose <P>12 Sundried tomato halves <P>1 tb Olive oil <P>1 1/2 tb Lemon juice <P>1/2 oz Pine nuts; toasted <P>1 cl Garlic; minced <P>1. With sharp knife, score skin of fillets several times. Spread bean <P>paste evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper. Place wax paper over snapper and press down firmly. Set aside. 2. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and <P>reserve 1/4 cup liquid. Chop tomatoes and set aside. 3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in <P>skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook 3 minutes longer, until cooked through. Remove snapper to plate and keep warm. 4, Stir the lemon juice and remaining 2 teaspoons oil into skillet. <P>Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through. Spoon sauce evenly over snapper. <div><a href='http://www.maryandmarthaskitchen.com/Herb-Packed_Snapper/41323/' title='Herb-Packed Snapper Recipe'>Herb-Packed Snapper Recipe</a></div>

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