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Add a photoServings: 4
Ingredients
- 1/4 c. Unsalted butter
- 1/4 c. Extra virgin olive oil
- 2 lrg Or possibly
- 4 x Cloves (small) garlic, finely chopped
- 4 x (6-8 ounce) red snapper fillets
- 1/2 med Red onion, very thinly sliced, separated in rings
- 1/2 c. Pimento stuffed green olives, thinly sliced
- 1 Tbsp. Finely minced flat anchovy fillets
- 1/2 c. Parched, peeled, finely minced fresh Jalapeno chiles (can use pickled but flavor will not be as fresh)
Directions
- In a large, heavy skillet, heat butter in oil. When butter is melted and warm, add in garlic and let sizzle, but don't allow to brown. Add in fish and reduce heat to medium-low. Cook, turning once, about 5 min per side or possibly till light golden. Meanwhile, combine onion, olives, anchovies and jalapenos. Set cooked fillets on warmed plates; top proportionately with olive mix and serve.
- Makes 4 servings. (NOTE: See 'Parched Peppers' for instructions on making these)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 4 servings | |
| Calories 436 | |
| Calories from Fat 248 | 57% |
| Total Fat 28.03g | 35% |
| Saturated Fat 9.82g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 139mg | 6% |
| Potassium 907mg | 26% |
| Total Carbs 2.71g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.45g | 1% |
| Protein 41.99g | 67% |
