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Golden Snapper Filets with Tomatoes and Cilantro Dressing
Serves 8
4 pounds snapper filets
1½ cups bread crumbs
Salt to taste
Freshly ground pepper
Peanut oil for frying
4 tomatoes, cut in half
Dressing:
1 cup olive oil
1 to 2 cloves garlic
1 cup chopped cilantro
Salt to taste
¼ cup vinegar
Combine the olive oil, garlic, cilantro, and salt in a blender, and blend
well. Add the vinegar through the feed hole. Blend for 5 seconds, then
remove. Set aside.
Heat peanut oil in a medium-size skillet. Make a dredging plate by pouring
the bread crumbs into a pie plate. Dip filets into bread crumbs, and place
filets flesh side down into hot cooking oil. (If you begin frying the filets
skin side down, the skin tends to shrink during cooking, and the filet will
curl up and cook unevenly.)
Fry gently for 5 minutes on each side. Place filets on a serving platter,
and set aside in warm oven.
Dip the cut face of the tomato halves in bread crumbs, and place them,
crumbed side down, into hot cooking oil. Fry gently for 2 minutes, then
remove from the pan. Place the tomatoes on the serving platter with the
fish.
Drizzle the cilantro dressing over the tomatoes and fish, or serve the sauce
separately.
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