Meet The Chefs Recipes

Recipes

RED SNAPPER PROVENCAL

As Seen on WCBI's Live @ Five!

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.


		Meet The Chefs Recipes Recipes RED SNAPPER PROVENCAL As Seen on WCBI's Live @ Five! *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.