Mediterranean Red Snapper

Name: Mediterranean Red Snapper
Yield: serves 2
Ingredients: Olive oil spray; 1/2 cup couscous; 1/2 cup white wine; 1/2 to 3/4 pound red snapper fillets; 1 teaspoon olive oil; 1 small lemon, sliced; 1/4 small red onion, sliced; 2 tablespoons chopped fresh parsley; 3 to 6 garlic cloves, chopped; Sea salt and freshly ground black pepper; 1 cup canned or frozen artichoke hearts, halved; 1/2 head broccoli, cut into florets (about 2 cups); 1 cup halved cherry tomatoes

December 9, 2011

Kalamata olives and/or capers would be lovely additions to this meal. Add them with the cherry tomatoes. You can also use a whole red snapper if you find one that fits in your Dutch oven. I like to use canned or frozen artichoke hearts packed in water, though marinated artichoke hearts packed in herbed olive oil would add another layer of flavor to this meal. And any white wine is fine to use here. I often use a Chenin Blanc or a Sauvignon Blanc simply because those are what I like to drink.

Recipe notes

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