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US Regional   -   Red Snapper With Tomatoes And Olives (Florida)   adapted from Good to Eat by Burt Wolf

  • 1 Clove Garlic -- Chopped
  • 4 Tablespoons Olive Oil
  • 1 Lemon Lemon Juice
  • Salt And Pepper -- To Taste
  • 4 Medium Red Snapper Fillets
  • 1 Medium Shallot -- Chopped
  • 2 Cans Tomatoes -- Chopped
  • 1 Cup Kalamata Olive -- Chopped
  • 1/2 Cup Basil -- Shredded
  • 1/2 Cup Parsley -- Chopped
Directions Combine garlic with oil, lemon juice, salt and pepper. Marinate fish in this mixture for 1 hour. Saute fish in a skillet for 2 minutes per side. Transfer fish to a baking dish. Combine shallots, tomatoes, olives, basil and parsley. Pour over fish. Bake for 10 minutes in 350 degree oven. Serve over rice, pasta or potatoes.
Serves 4
Time to Make 0:00

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