Fish Marinated With Vinegar, Sweet Wine, Tomato, Rosemary

Fish Marinated With Vinegar, Sweet Wine, Tomato, Rosemary
Fish Marinated With Vinegar, Sweet Wine, Tomato, Rosemary

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 4

    red snapper fillets - (8 oz ea) each cut

  • crosswise in half

  • Salt to taste

  • Freshly-ground black pepper to taste

  • All-purpose flour as needed

  • 1 1/2

    cups olive oil

  • 1 1/2

    medium onions thinly sliced

  • 1 1/2

    teaspoons dried crushed red pepper

  • 8

    garlic cloves thinly sliced

  • 1 1/2

    tablespoons dried rosemary

  • 1/2

    cup sweet white wine (such as Muscat)

  • 3

    tablespoons tomato juice

  • 1 1/2

    cups chopped plum tomatoes

  • 1/2

    cup red wine vinegar plus

  • 1 1/2

    tablespoons red wine vinegar

  • Fresh rosemary sprigs (optional)

  • Cherry tomatoes (optional), halved

Directions

Sprinkle fish with salt and pepper. Coat with flour. Heat 3/4 cup oil in heavy large skillet over high heat. Sauté fish in batches until golden brown, about 5 minutes per side. Transfer to paper towels to drain. Discard oil; wipe out skillet. Heat remaining 3/4 cup oil in same skillet over medium-high heat. Add onions and crushed red pepper. Sauté until onions are tender, about 4 minutes. Add garlic and dried rosemary; sauté 1 minute. Carefully add wine and tomato juice; simmer 2 minutes. Add chopped tomatoes and vinegar; simmer until sauce thickens slightly, about 8 minutes. Add fish; simmer until opaque in center, turning fish once, about 2 minutes. Arrange fish in single layer in 13- by 9- by 2-inch baking dish. Season sauce with salt and pepper; pour over fish. Cover and refrigerate at least 1 day and up to 2 days, turning fish once. Arrange fish and sauce on platter. Bring to room temperature. Garnish with rosemary and tomato halves, if desired. This recipe yields 8 servings.

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