Recipe Categories
Seafood
Wine Fish

James's Snapper Vinegar Wine Tomato Rosemary

4 x red snapper fillets - (8 oz ea) each cut
    crosswise in half
    Salt to taste
    Freshly-ground black pepper to taste
    All-purpose flour as needed
1 1/2 cup olive oil
1 1/2 med onions thinly sliced
1 1/2 tsp dried crushed red pepper
8 x garlic cloves thinly sliced
1 1/2 tbl dried rosemary
1/2 cup sweet white wine
    (such as Muscat)
3 tbl tomato juice
1 1/2 cup chopped plum tomatoes
1/2 cup red wine vinegar plus
1 1/2 tbl red wine vinegar
    Fresh rosemary sprigs (optional)
    Cherry tomatoes (optional), halved

 Method :
Sprinkle fish with salt and pepper. Coat with flour.
Heat 3/4 cup oil in heavy large skillet over high heat. Saute fish in batches until golden brown, about 5 minutes per side. Transfer to paper towels to drain. Discard oil; wipe out skillet.
Heat remaining 3/4 cup oil in same skillet over medium-high heat. Add onions and crushed red pepper. Saute until onions are tender, about 4 minutes. Add garlic and dried rosemary; saute 1 minute. Carefully add wine and tomato juice; simmer 2 minutes. Add chopped tomatoes and vinegar; simmer until sauce thickens slightly, about 8 minutes. Add fish; simmer until opaque in center, turning fish once, about 2 minutes.
Arrange fish in single layer in 13- by 9- by 2-inch baking dish. Season sauce with salt and pepper; pour over fish. Cover and refrigerate at least 1 day and up to 2 days, turning fish once.
Arrange fish and sauce on platter. Bring to room temperature. Garnish with rosemary and tomato halves, if desired.
This recipe yields 8 servings.