Red Snapper With Italian Courtbouillon

This is a wonderful, flavorful, but light entree employing one of the best of Gulf fish. Although I use the word “courtbouillon,” this is really a preparation that Italian chefs call “in humido.” That’s hard to translate, but it’s somewhere between steamed and poached.

Red snapper with Italian courtbouillon.

  • 2 Tbs. extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 1 tsp. crushed red pepper flakes
  • 4 red snapper fillets or whole fish, 4-6 oz. each
  • 1 cup dry white wine
  • 1 cup chopped ripe plum tomatoes (fresh, canned, or a combination)
  • 4 artichoke hearts, quartered
  • 2 cups fish stock or water
  • 1 sprig fresh thyme
  • 6 leaves basil, sliced
  • 1/2 tsp. salt

Preheat oven to 400 degrees.

1. Heat olive oil in a large, stainless-steel skillet over medium-high heat. Saute the garlic cloves until they begin to brown around the edges, along with crushed red pepper.

2. Add two of the fish fillets and saute about 30 seconds on each side. Remove from pan and keep warm. Saute the other two fillets the same way and remove.

3. Add the wine, tomatoes, artichokes, fish stock, salt, thyme and basil to the skillet. Bring to a boil over high heat. Lower the heat to medium and simmer the sauce for five minutes.

4. Return the fish to the skillet, and put the skillet into the oven for five to seven minutes, or until fish is cooked through.

5. Place a fillet on each plate and spoon on the sauce and artichokes.

Serves four.

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