New York City Chefs Daily Recipe for 07/02/2002 : Fish with Tomato and Wine
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Fish with Tomato and Wine recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 07/02/2002 : Fish with Tomato and Wine
"Fish with Tomato and Wine"
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"As we graze it grows"

4 red mullet or red snapper, about 6 - 7 oz. each
1 lb. Tomatoes, peeled, or 1 - 14 oz. can plum tomatoes
4 tablespoons olive oil
4 tablespoons chopped fresh parsley
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
1/2 cup white wine
4 thin slices lemon, cut in half

Scale and clean the fish without removing the liver. Wash and pat dry with paper towels. Chop the tomatoes into small pieces.  Heat the oil in a saucepan or casserole large enough to hold the fish in one layer.  Add the parsley and garlic, and sauté for 1 minute. Stir in the tomatoes and cook over moderate heat for 15 - 20 minutes. Season with salt and pepper.  Add the fish to the tomato sauce and cook over moderate to high heat for 5 minutes.  Add the wine and the lemon slices. Bring the sauce back to a boil, and cook for about 5 minutes more. Turn the fish over, and cook for 4 to 5 minutes more. Remove the fish to a warmed serving platter and keep warm until needed. Boil the sauce for 3 to 4 minutes to reduce it slightly. Spoon it over the fish and serve.
Serves 4.
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