RED SNAPPER PROVENCAL
for the Red Snapper:
2 red snapper fillets about 6oz each
2 tablespoons of olive oil
Salt and pepper to taste
Salt and pepper the fillets. Bring a large sauté pan with the olive oil to medium-heat. Add the fillets and cook until fish is white and flaky.
Couscous with ratatouille:
1 small eggplant peeled and cut into 1-inch cubes
1 small zucchini, cut into 1-inch cubes
1 small yellow squash, cut into 1-inch cubes
1 large red bell pepper, diced
3 cups fresh tomatoes, chopped and seeded
2 tablespoons chopped garlic
2 tablespoons of olive oil
Salt and pepper to taste
2 cups of dried couscous
2 cups of boiling water
For the couscous:
Add the couscous along with the boiling water to a container with a sealable lid. Close the lid and let stand for 5 minutes.
For the ratatouille:
In a hot skillet and the oil, garlic and vegetables and sauté until fork tender. Add the ratatouille to the couscous and salt and pepper to taste.
Tomato Tarragon Vinaigrette:
1 large tomato, seeded and diced
¼ cup of chopped fresh tarragon
1/2 cup of red wine vinegar
1/2 cup of extra virgin olive oil
Salt and pepper to taste
Combine all ingredients and reserve till use.
