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 Whole Braised Red Snapper
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Whole Braised Red Snapper

Heat oil in large saute pan on medium-high heat. Add tomatoes and onions; saute 2 min. Add endive; cook 1 to 2 min. on each side or until golden brown on both sides. Spoon evenly into six half-steam table pans (or into one half-steam table pan for trial recipe).,Mix broth| dressing| pepper puree| wine| pesto and garlic. Spoon evenly over endive mixture in pans. Place 1 of the fish in each pan; cover pans with foil.,Bake at 350ºF for 15 min. Remove from oven; turn fish over. Continue baking| covered| 10 to 15 min. or until fish flakes easily with fork.,For every 2 servings: Spoon 1 cup of the couscous onto center of serving platter. Use slotted spoon to remove endive mixture from one of the steam table pans; spoon around couscous. Top with 1 of the fish. Spoon reserved juices from pan over ingredients on platter.
12 servings
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Ingredients

3/4 cup oil
144 each tomatoes
6 each red onion
6 each endive
3 cups chicken broth
3 cups KRAFT Signature Italian Vinaigrette Dressing
2 cups red pepper
1-1/2 cups white wine
6 Tbsp. pesto
12 each garlic
6 each red snapper
1-1/2 qt. couscous

Instructions

Preparation Steps
  • Heat oil in large saute pan on medium-high heat. Add tomatoes and onions; saute 2 min. Add endive; cook 1 to 2 min. on each side or until golden brown on both sides. Spoon evenly into six half-steam table pans (or into one half-steam table pan for trial recipe).
  • Mix broth, dressing, pepper puree, wine, pesto and garlic. Spoon evenly over endive mixture in pans. Place 1 of the fish in each pan; cover pans with foil.
  • Bake at 350ºF for 15 min. Remove from oven; turn fish over. Continue baking, covered, 10 to 15 min. or until fish flakes easily with fork.
  • For every 2 servings: Spoon 1 cup of the couscous onto center of serving platter. Use slotted spoon to remove endive mixture from one of the steam table pans; spoon around couscous. Top with 1 of the fish. Spoon reserved juices from pan over ingredients on platter.
  • Serving Suggestion
    Make sure the server is skillled at boning fish when serving this entree since it needs to be done table-side.