Whole Braised Red Snapper

• 3/4 cup oil
• 144 each grape tomatoes Safeway 1 lb For $1.29 thru 02/09
• 6 each small red onions, cut into 1/2-inch strips
• 6 each Belgian endive heads, cut lengthwise in half
• 3 cups chicken broth
• 3 cups Kraft Zesty Italian Dressing
• 2 cups roasted red peppers, pureed
• 1-1/2 cups dry white wine
• 6 Tbsp. pesto
• 12 each garlic cloves, thinly sliced
• 6 each whole red snappers, cleaned
• 1-1/2 qt. hot cooked couscous

1. Heat oil in large saute pan on medium-high heat.
2. Add tomatoes and onions; saute 2 min.
3. Add endive; cook 1 to 2 min.
4. on each side or until golden brown on both sides.
5. Spoon evenly into six half-steam table pans (or into one half-steam table pan for trial recipe).
6. Mix broth, dressing, pepper puree, wine, pesto and garlic.
7. Spoon evenly over endive mixture in pans.
8. Place 1 of the fish in each pan; cover pans with foil.
9. Bake at 350 degrees F for 15 min.
10. Remove from oven; turn fish over.
11. Continue baking, covered, 10 to 15 min.
12. or until fish flakes easily with fork.
13. For every 2 servings: Spoon 1 cup (250 mL) of the couscous onto center of serving platter.
14. Use slotted spoon to remove endive mixture from one of the steam table pans; spoon around couscous.
15. Top with 1 of the fish.
16. Spoon reserved juices from pan over ingredients on platter.

oil, grape tomatoes, red onions, endive heads, chicken broth, italian dressing, red peppers, white wine, pesto, garlic, red snappers, hot cooked couscous

Taken from www.kraftrecipes.com/recipes/whole-braised-red-snapper-106894.aspx (may not work)