Sauteed Snapper Acqua Pazza (Red Snapper Crazy Water) - cooking recipe

Ingredients

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

Preparation

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