Roger Phillips - Tomatoes
Roger Phillips
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La Belle Cuisine - More Fish Recipes

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Snapper with Fresh Tomato Sauce and Basil Butter

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  Will Rafuse - Red Snapper
Red Snapper
Will Rafuse
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Snapper with Fresh Tomato Sauce and Basil Butter
Gourmet Archives

1 cup packed fresh basil leaves
1/4 cup packed Italian parsley leaves
3 tablespoons unsalted butter, softened
1 tablespoon olive oil
2 pounds plum tomatoes, peeled, seeded, chopped fine
1/2 teaspoon dried thyme
1 tablespoon minced shallot
1 1/2 pounds snapper or scrod filets (1/2 inch to 3/4 inch thick)
1/3 cup white fish stock or bottled clam juice
3 large garlic cloves, minced
1 tablespoon minced fresh basil

In a food processor chop coarse the basil and the parsley. Add the butter and salt and pepper to taste. Process mixture until basil is chopped fine and mixture is combined well. Transfer mixture to a small bowl.
In a large skillet heat oil over moderate heat until hot but not smoking and in it cook tomatoes with thyme and salt and pepper to taste, stirring, 10 minutes or until tomatoes are softened and sauce is thickened.
Sprinkle shallot over bottom of buttered shallow baking dish just large enough to hold fillets in one layer and on it arrange snapper, skin sides down. Pour wine and stock over snapper, sprinkle with salt and pepper to taste and bake it, its surface covered with a buttered piece of wax paper, 10 minutes at 425 degrees F. or until just cooked through. Transfer snapper with a slotted spoon to a platter and keep it warm, covered.
Strain cooking liquid through a fine sieve into tomato sauce. Add garlic and bring sauce to a boil. Simmer, 3 to 5 minutes or until thickened. Stir in basil and salt and pepper to taste. Pour off any liquid from snapper, divide sauce among 4 heated plates, and arrange a fillet on each plate. Top snapper with basil butter. Serves 4.

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