Whole Braised Red Snapper Recipe

Name: Whole Braised Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup oil; 144 each grape tomatoes Safeway 1 lb For $1.29 thru 02/09; 6 each small red onions, cut into 1/2-inch strips; 6 each Belgian endive heads, cut lengthwise in half; 3 cups chicken broth; 3 cups Kraft Zesty Italian Dressing; 2 cups roasted red peppers, pureed; 1-1/2 cups dry white wine; 6 Tbsp. pesto; 12 each garlic cloves, thinly sliced; 6 each whole red snappers, cleaned; 1-1/2 qt. hot cooked couscous

Servings: persons

3/4 cup oil
144 each grape tomatoes Safeway 1 lb For $1.29 thru 02/09
6 each small red onions, cut into 1/2-inch strips
6 each Belgian endive heads, cut lengthwise in half
3 cups chicken broth
3 cups Kraft Zesty Italian Dressing
2 cups roasted red peppers, pureed
1-1/2 cups dry white wine
6 Tbsp. pesto
12 each garlic cloves, thinly sliced
6 each whole red snappers, cleaned
1-1/2 qt. hot cooked couscous

1
Heat oil in large saute pan on medium-high heat.
2
Add tomatoes and onions; saute 2 min.
3
Add endive; cook 1 to 2 min.
4
on each side or until golden brown on both sides.
5
Spoon evenly into six half-steam table pans (or into one half-steam table pan for trial recipe).
6
Mix broth, dressing, pepper puree, wine, pesto and garlic.
7
Spoon evenly over endive mixture in pans.
8
Place 1 of the fish in each pan; cover pans with foil.
9
Bake at 350 degrees F for 15 min.
10
Remove from oven; turn fish over.
11
Continue baking, covered, 10 to 15 min.
12
or until fish flakes easily with fork.
13
For every 2 servings: Spoon 1 cup (250 mL) of the couscous onto center of serving platter.
14
Use slotted spoon to remove endive mixture from one of the steam table pans; spoon around couscous.
15
Top with 1 of the fish.
16
Spoon reserved juices from pan over ingredients on platter.

1887

kcal

Calories

Fat

264

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup oil, 144 each grape tomatoes Safeway 1 lb For $1.29 thru 02/09, 6 each small red onions, cut into 1/2-inch strips, 6 each Belgian endive heads, cut lengthwise in half, and more.

Yes, Whole Braised Red Snapper falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole Braised Red Snapper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions