Tuscan Red Snapper/Touché - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Tuscan Red Snapper/Touché

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The Chef: Carla Pellegrino
The Restaurant: Touché Rooftop Lounge & Restaurant, Downtown Miami
The Dish: Tuscan Style Red Snapper

Ingredients:
4 red snapper fillets 8 oz. each/skin on
kosher salt to taste
white pepper to taste
3 cups all-purpose flour (to dredge fish)
1/2 cup olive oil
2 cloves garlic, minced
2 shallots, finely chopped
1 cup dry white wine
1 cup tomato sauce
12 caper berries
12 Gaeta olives
1 bunch fresh spinach
1 tbs. chopped parsley

Method of Preparation:

- Start by seasoning the Red Snapper fillets with kosher salt and white pepper. Dredge the fish in all-purpose flour to give it a thin layer.

- In a hot pan, add olive oil and then the snapper fillets, skin-down to sear. When it's golden brown, turn it over and finish it in the oven at 400 degrees for about four minutes.

- Put olive oil in another pan and add garlic, shallots and sauté until golden brown. Next, add white wine-- watch out for the flame! Sauté for a few minutes, then add tomato sauce and stir well. Toss in some caper berries, Gaeta olives and salt and pepper to taste. Bring to a boil, take it off the burner and set aside.

To Plate:

Make a bed of fresh sautéed spinach and place the snapper fillets on top. Pour the tomato sauce over the fillets and garnish with chopped parsley.

Serving suggestion: Sauvignon Blanc.

Serves: 4

Touché Rooftop Lounge & Restaurant
15 N.E. 11th St.
Miami, FL 33132

http://touchemiami.com

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