Champagne Red Snapper

• 6 fillets of Red Snapper (about 5 ounces each)
• 11/2 cloves of garlic, crushed
• 2 tbsp. flour
• 3 tbsp. Olive oil
• 11/2 cloves of garlic, finely chopped
• 2 tbsp tomato paste, softened by stirring in a teaspoon of water
• 11/2 tsp salt (adjust to taste)
• 3/4 tsp ground black pepper (adjust to taste)
• 11/4 cup of Champagne (may be substituted for with Hard Cider or Cava)

1. Gently rub the Red Snapper fillets with the crushed garlic. Place the flour on a small plate. Very lightly dredge both sides of each fillet with flour and pat off excess.
2. Heat the olive oil in a heavy skillet over medium-high heat. Add the chopped garlic (making sure that the oil is not too hot so that the garlic will not get burned) and saute for 30 seconds. Add the tomato paste and stir for another 30 seconds. Then, add the Red Snapper fillets and cook for about 2-3 minutes on each side over medium heat. Season the fillets with salt and pepper on each side while cooking (may adjust to personal taste). Add the Champagne or Hard Cider, lower heat, and simmer for and additional 7 to 8 minutes.
3. Transfer fish to a platter. Reduce remaining sauce over high heat, stirring, for about 4-5 minutes. Pour some of the sauce over fish.

red snapper, garlic, flour, olive oil, garlic, tomato, salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/champagne-red-snapper-1201669 (may not work)