INGREDIENTS 4 SERVINGS
4 each Fresh snapper fillets, 6 oz. each
as needed Seasoned flour
as needed Cooking oil
For the Piquante Sauce:
1 1/2 cups Diced tomatoes, peeled, crushed
2 tblsp. Olive oil
1/3 cup Onion, diced
1/2 tsp. Fresh garlic, minced
1/4 tsp. Fresh basil leaves, chopped
1/4 tsp. Oregano leaves
¼ tsp. Thyme leaves
pinch Red chili flakes
1 tsp. Worcestershire Sauce
1/3 cup Tomato juice
1 tsp. Parsley, chopped
to taste Salt
to taste Fresh ground black pepper


METHOD
1. Prepare Piquante Sauce by heating olive oil in a small saucepan over medium heat. Add onion, garlic, herbs and red chili flakes. Sauté until translucent, do not brown. Add Worcestershire Sauce, tomatoes and tomato juice. Reduce to low heat and simmer for 10 -15 minutes until sauce thickens, stirring occasionally to avoid scorching. Season with salt and pepper. Adjust "heat" by adding additional red chili flakes. Stir in parsley and reserve. Heat a sauté pan over medium heat. Lightly dredge snapper fillets in seasoned flour. Add a small amount of oil to pan. Carefully add snapper fillets to pan and cook for 3 - 4 minutes on each side. Drain excess oil from pan. Add Piquante Sauce and bring to a simmer. Transfer cooked snapper fillets to a warm serving platter and top with Piquante Sauce.
 

 


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