Sauteed Snapper Acqua Pazza (Red Snapper Crazy Water)

• 1 tablespoon Italian parsley, chopped fresh
• 1 tablespoon oregano, chopped fresh
• 1 teaspoon red pepper, crushed
• 1/4 teaspoon salt
• 4 (8 ounce) red snapper (other firm white fleshed fish fillets fine too)
• 4 tablespoons pure olive oil
• 4 garlic cloves, thinly sliced
• 1 tomatoes, chopped (Creole the best but nice homegrown fine too)
• 1 cup dry white wine
• 1 cup fish stock

1. In a bowl, combine the parsley, oregano, red pepper and salt, then.
2. spread this mixture onto both sides of the snapper fillets, pressing it in.
3. lightly. Heat the olive oil in a saute pan until very hot, then briefly saute.
4. the fish on both sides. Add the garlic to caramelize. Transfer the fish to a.
5. preheated 425 degree oven for 7-8 minutes.
6. In the saute pan, combine the tomato, wine and fish stock, heating until it.
7. bubbles. Serve the fillets on warmed dinner plates, with a generous 1/4 cup.
8. of sauce ladled over each side.

italian parsley, oregano, red pepper, salt, red snapper, olive oil, garlic, tomatoes, white wine, fish stock

Taken from www.food.com/recipe/sauteed-snapper-acqua-pazza-red-snapper-crazy-water-376917 (may not work)