RED SNAPPER WITH PEPPER AND VINEGAR

Red Snapper with Pepper and Vinegar image

This is a wonderfully tasty recipe. Of course, it is best with very fresh fish. I always get raves when I serve this.

Provided by sutee

Time 42m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 (6 ounce) filets red snapper (or talipia)
flour
2 tablespoons butter (divided use)
1 tablespoon olive oil
2 tablespoons finely minced shallots
2 teaspoons crushed black pepper
1 medium tomatoes, diced
4 tablespoons red wine vinegar
2 tablespoons cognac
2 tablespoons chopped parsley

Steps:

Salt fish filets and let stand 15 minutes.
Dredge in flour.
In a large skillet over medium high heat melt 1 Tbs.
butter with 1 Tbs.
olive oil.
When butter and oil start to brown put fish in and cook about 3-4 minutes on each side.
Remove and keep warm.
Add shallots and pepper to skillet and cook 30 seconds.
Add chopped tomato and stir until mixture comes to a boil, then add red wine vinegar.
Cook until reduced by half.
Pour cognac over and ignite.
When flames die out add 1 Tbs.
butter and parsley.
Pour over fish and serve immediately.

Nutrition Facts : Calories 267.7, Fat 11.6, SaturatedFat 4.6, Cholesterol 78.7, Sodium 165.1, Carbohydrate 2.9, Fiber 0.7, Sugar 0.8, Protein 35.8

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