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Mangrove snapper with vegetable compote and rice

May 31, 2011
By Capt. DICK MAY, Catch 'en and Cook 'em

1 c. long grain white rice

2 Tbsp. olive oil

1 med. onion, halved and thinly sliced

4 garlic cloves, slivered

Coarse salt and ground pepper

1 can (14.5 oz) diced tomatoes in juice

1/2 c. pitted kalamata olives, slivered

2 Tbsp. capers, drained and rinsed

4 mangrove snapper fillets, halved crosswise

How to:

Preheat oven to 400 degrees.

Cook the rice according to package directions and set aside, covered.

While rice is cooking, heat one tablespoon of oil in a large skillet over medium heat. Add the onion and garlic and season with salt and pepper. cook, stirring occasionally, unit the onion begins to soften for five to seven minutes. Add the tomatoes and their juice, olives and capers and cook, stirring occasionally, until slightly thickened, three to five minutes.

Meanwhile, place snapper fillets on a rimmed baking sheet and drizzle with the remaining tablespoon of olive oil and turn to coat.

Arrange the fillets in a single layer, skin-side down and season generously with salt and pepper. Bake until the fish flakes easily and is opaque throughout 10 to 12 minutes.

Serve with rice and tomato-olive compote.

Serves 4

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or Capt. Dick’s Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.


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