Cooking Secrets California/Kathleen Devanna Fish 2000

Sauteed Red Snapper with Tomato Ginger Mint Vinaigrette and Angel Hair "Net"
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 20 minutes N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 Roma tomatoes, seeded, peeled, diced 1 bunch mint, diced 1-1/2 tsps ginger, minced
1-1/2 tsps shallots, minced 1/4 tsp garlic, minced 1/2 cup + 1 tsp extra virgin olive oil
3 Tbsps rice wine vinegar 4 red snapper filets, 6 to 8oz each 2 tsps unsalted butter
Angel hair pasta for 4 diced red bell pepper skin



1 In a salad bowl, combine the tomatoes, mint, ginger, shallots, garlic, 1/2 cup olive oil and vinegar. Season to taste.
2 In a heated skillet, saute the filets in 1 tsp olive oil. Saute for 2 minutes and add butter before turning over, to get the golden color.
3 Blanch the angel hair for 1 minute and place in deep fryer until hard in 2 oz portions. The angel hair should form a net. Place on a paper towel.
4 For presentation, serve the fish with vinaigrette and stand 2 nets upright as a "roof" about the fish. This makes a very visual dish at least 6" to 8" tall.
5 Garnish the plate with borders of finely diced red bell pepper skin. Use a vegetable peeler to remove the skin.

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