Red Snapper Victoria is a light and lovely seafood dish that comes together quickly and makes a beautiful presentation. Served with the Victoria Cheese Bread makes it really special. It is a family favorite.
I adapted this recipe was adapted to use fresh herbs and spices as the original called for using dried herbs.
This delicious Red Snapper Victoria recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 1 to 2 tablespoons garlic, chopped
- 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 oregano, fresh, removed from stems and roughly chopped
- 2 leaves basil, fresh, torn into pieces
- Salt and pepper to taste
- 1 1/2 to 2 pounds red snapper filets, cut into serving size portions
In a large frying pan over medium-high heat, heat olive oil. Add garlic and lightly saute. Add onion, celery, and bell pepper; saute 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.
Remove from heat. Remember the fish continues to cook after it is removed from the heat source.
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.
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.
* May substitute 1/2 cup frozen peas. Frozen peas should be added the last few minutes of cooking.
Source: Original recipe from the cookbook A Collection of the Very Finest Recipes, by David B. Scheter, printed in 1979.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.