Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Red snapper fillets; 4oz ea 12 Sundried tomato halves
2 ts Chinese hot bean paste * 1 tb Olive oil
1/4 c + 1 Tbsp parsley; chopped 1 1/2 tb Lemon juice
1 tb Chives; chopped 1/2 oz Pine nuts; toasted
1 tb Flour; all-purpose 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.

Each serving provides: 1 FA, 3 P, 1 1/2 V, 30 C. Per seruing: 202
cal, 26 g pro, 7 g fat, 9 g car, 164 mg sod, 42 mg chol.

*Found in Oriental food shops.
** Weight Watchers -- October 1991 **

Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 11-06-95

Browse by categories