|
Baking Corner
| Regional
Foods | Cooking
Articles
|
Hints & Tips
| Culinary
Dictionary
|
Newspaper
Columns
This delicious Red Snapper Victoria recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Karen says, "This
version is my adaptation of a recipe from the cookbook A Collection of the Very Finest
Recipes, by David B. Scheter, printed in 1979. Recipe
was adapted to use fresh herbs and spices as the original called for using
dried.
This light and lovely seafood dish comes together
quickly and makes a beautiful presentation. Served with the Victoria Cheese
Bread makes it really special. It is a family favorite."
Learn
How To Select, Buy, and Cook Fish.
Red Snapper Victoria
Recipe Type:
Red Snapper,
Seafood,
Tomatoes
Yields:
4 servings
Prep time:
15 min
Cook time: 25 min
Ingredients:
1 to 2 tablespoons fresh chopped
garlic
2 tablespoons
olive oil
1 medium
onion, chopped
2 stalks celery, sliced
1 bell pepper, chopped (use whatever color you like)
2 carrots, sliced*
1 (15 ounce) can tomato sauce
1 (16 ounce) can stewed
tomatoes
1 tablespoon fresh oregano, removed from stems and roughly chopped
2 leaves of fresh
basil, torn into pieces
Salt and pepper to taste
1 1/2 to 2 pounds red snapper filets, cut into serving size portions
Victoria Cheese Bread (see recipe below)
* May substitute 1/2 cup frozen peas. Frozen peas should
be added the last few minutes of cooking.
Preparation:
In a large frying pan over medium-high heat, heat
olive oil. Add garlic and lightly sauté. Add onion, celery, and bell pepper; sauté just until onions are tender. Add tomato sauce and stewed tomatoes; sprinkle with the seasonings (oregano, basil, salt, and pepper). Cover and let simmer for 10
minutes to blend flavors.
Add red snapper filets. Bring tomato mixture just to a boil; lower heat and simmer for approximately 15 minutes or until a
meat thermometer registers
an
internal temperature of 140 degrees F. (fish will be slightly opaque in thickest part). Remember
the fish continues to cook after it is removed from the heat source. Remove from heat.
Serving suggestions: Good with Victoria's Cheese Bread
(see below) and a green salad. Or serve a green vegetable such as
Swiss Chard.
Serves 4 generously.
Victoria Cheese Bread:
1/2 cup butter, softened
2 cloves garlic, minced
1 loaf French Bread, split lengthwise
1 cup shredded Mozzarella cheese
1 cup shredded cheddar cheese
3 green onion, finely chopped
Parmesan Cheese, grated
Preheat oven broiler.
In a small bowl, combine the butter and the minced garlic.
Generously spread the French bread with the softened butter mixture.
Top with the Mozzarella cheese, cheddar cheese, green onions, and a
generous sprinkling of Parmesan cheese.
Place the prepared bread 4 to 6 inches from the heat source and
broil until the cheese bubbles and just browns slightly. Remove from
oven and serve.
| 
