Thursday, October 12, 2006

Red Snapper in Crazy Water

Add a little excitement to your typical weekday menu by making a red snapper dish! I mainly by the wild caught Australian Red snapper, but I am sure whatever your grocery carries will be just as good. The fish tastes most and buttery in this meal and the broth is absolutely delicious. Oh, and don't be scared by the anchovies, when you melt them they take on a completely different flavor - trust me .

2 pounds red snapper fillet with skin, cut into 3-inch chunks
Salt and pepper
2 tablespoon Cajun seasoning
3 tablespoons extra-virgin olive oil
1 teaspoon crushed red pepper flakes
3 cloves garlic, crushed
1/2 jar flat anchovy fillets
3/4 cup white wine
3 tablespoons capers
1 quart chicken stock

Season fish pieces with salt, pepper and Cajun seasoning. Heat a large deep skillet over medium-high heat. Add extra-virgin olive oil, red pepper flakes, garlic and anchovies. Melt anchovies into oil. Add snapper, skin side down and crisp the skin. Turn and brown the fish in oil 3 minutes. Add wine and deglaze the pan (lift up drippings) then add capers and scallions and stir in chicken stock. Stir the stew gently so you do not break up the fish. Bring the broth to a simmer and cook another 3 to 5 minutes to combine flavors.

Serve fish in shallow bowls with plenty of broth and some crusty bread. We didn't have any so we used Crostinis from Central Market (mini-breadsticks).

This is another adaptation for a RR recipe. (Yes, I am still her biggest fan!)


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