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Herb Crusted Snapper With Fresh Ratatouille
2
2
1
1
Tablespoon Vegetable oil
Cup Chopped onions
Cup Chopped green bell peppers
Cup Chopped celery
Salt
Cayenne
Freshly ground black pepper
1
1
1
3
2
1
1
4
4
1
3
1
Medium Eggplant; (about 1/2 pound), peeled and cut into 1−inch cubes
Medium Zucchini; (about 1/2 pound), cut into 1−inch cubes
Medium Yellow squash; (about 1/2 pound), cut into 1−inch cubes
Cup Fresh tomatoes; chopped, peeled and seeded
Tablespoon Chopped garlic
Teaspoon Chiffonade of fresh basil
Teaspoon Chopped fresh thyme leaves
Snapper fillets; (6 to 8 ounces each), skin off
Tablespoon Dijon mustard
Cup Finely chopped assorted fresh herbs
Tablespoon Olive oil
Tablespoon Finely chopped fresh parsley
In a large, heavy−bottomed saucepan, heat the oil over medium heat. Add the
onions, bell peppers and celery. Season with salt and cayenne and black
pepper. Cook, stirring constantly, for about 3 minutes, or until the
vegetables are slightly wilted. Add the eggplant. Season with salt and
cayenne. Cook for 4 to 5 minutes, or until slightly tender. Add the
zucchini, yellow squash, tomatoes, garlic, basil and thyme. Season with salt
and cayenne. Reduce heat to medium and cook, stirring occasionally, for 8 to
1
0 minutes, or until the mixture is a little soupy. The vegetables should
have a little crunch to them. Remove from the heat.
Season both sides of the fillets with salt and pepper. Spread both sides of
the fillets evenly with the mustard. Dredge the fillets in the herbs,
coating each side completely. In a large saute pan, over medium heat, add
the oil. When the oil is hot, add the fillets and cook for about 3 to 4
minutes on each side, or until the fish is flaky.
To serve, spoon some of the ratatouille in the center of each plate. Place
the fillets on top of the ratatouille. Garnish with parsley.
Yield: 4 servings
Herb Crusted Snapper With Fresh Ratatouille
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