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Red Snapper with Rosemary

See full recipe on: Martha Stewart



Ingredients

All-purpose flour, for dusting
2 eight-ounce skinless red-snapper fillets
2 tablespoons canola oil
1 tablespoon very finely chopped shallot
1 teaspoon fresh rosemary
2 plum tomatoes, peeled, seeded, and julienned
2 tablespoons unsalted butter
12 gaeta olives, pitted
1 tablespoon dry white wine
1/2 cup homemade chicken stock, or low-sodium canned
Coarse salt and freshly ground pepper
Sauteed green beans

Nutrition 2 servings

Per Serving % Daily Value
Calories 515
Fat 31g 48%
Carbs 7g 2%
Protein 49g 98%
Fiber 1g 6%
Cholesterol 116mg 38%
Sodium 356mg 14%
     
Fat
Carbs
Protein

Preparation






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