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- 1 lb. red snapper filets
- Flour for dredging
- 3 tbsp. olive oil from California Sun Dry Sun-Dried Tomatoes
- 1 small onion, sliced
- 6 tbsp. California Sun Dry Tomatoes, drained and sliced
- 4 artichoke heart, quartered
- 2 oz. vodka
- 4 oz. fish stock or clam juice
- 1 dash crushed red pepper flakes
- 1 dash oregano
- salt & pepper to taste
Dust filets with flour, saute in oil 1 minute on each side; remove to heated dish. Add onions to oil; cook until transparent. Return fish to skillet; add CSDF Tomato slices and artichoke hearts. Add vodka; flame. Add fish stock and spices. Cover and cook 6 minutes or until fish flakes. |
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From Claire Adamese, Tampa, Florida - Salmon filet(s)
- Olive oil
- California Sun Dry Foods Tomato Spread, to taste
- California Sun Dry Foods Garlic, to taste
Preheat oven broiler or outdoor grill. Wash salmon filet(s) in cool water and pat dry. Rub olive oil on all sides of fish and place on oven broiler pan or grill tray, skin side down. Lightly spread CSDF Garlic on top of salmon and then a layer CSDF Spread on top and sides. For oven, place oven rack in center or center low level and broil until done to taste. For outdoor grill, with fish on grill tray or screen, maintain med to low heat and grill until done to taste. |
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