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Red Snapper with Pepper and Vinegar

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“This is a wonderfully tasty recipe. Of course, it is best with very fresh fish. I always get raves when I serve this.”
READY IN:
42mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Salt fish filets and let stand 15 minutes.
  2. Dredge in flour.
  3. In a large skillet over medium high heat melt 1 Tbs.
  4. butter with 1 Tbs.
  5. olive oil.
  6. When butter and oil start to brown put fish in and cook about 3-4 minutes on each side.
  7. Remove and keep warm.
  8. Add shallots and pepper to skillet and cook 30 seconds.
  9. Add chopped tomato and stir until mixture comes to a boil, then add red wine vinegar.
  10. Cook until reduced by half.
  11. Pour cognac over and ignite.
  12. When flames die out add 1 Tbs.
  13. butter and parsley.
  14. Pour over fish and serve immediately.

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