Hot Socks Snapper W/olive-Anchovy
Categories: SeafoodServes: 4 Servings
Ingredients:
- 1/4 c Unsalted butter
- 1/4 c Olive oil
- 2 lg Or
- 4 Cloves (small) garlic;
- -finely minced
- 4 (6-8 oz) red snapper fillets
- 1/2 md Red onion; very thinly
- -sliced; separated in rings
- 1/2 c Pimento stuffed green
- -olives; thinly sliced
- 1 tb Finely chopped flat anchovy
- -fillets
- 1/2 c Parched; peeled, finely
- -chopped fresh Jalapeno
- -chiles (can use pickled but
- -flavor won't be as fresh)
Instructions:
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
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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