Snapper In Black Sauce
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
56
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Dried Porcini Mushrooms1 cup
Water (boiling)2 tbsps
Olive Oil3 cloves
Garlic (minced)1 tsp
Ground Nutmeg1 cup
Walnut (ground)1
Bay Leaf1
Salt910 g
Fillet (red snapper)1 cup
All-Purpose Flour2 tbsps
Parsley (chopped fresh)Directions:
1
Soak the porcini mushrooms in the water for 30 seconds
2
Drain, reserving the liquid, and chop
3
Preheat an oven to 350 degrees F (175 degrees C)
4
Heat the olive oil in a large, oven-proof skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion has softened and turned translucent, about 5 minutes
5
Add the nutmeg, walnuts, bay leaf, mushrooms, and mushroom liquid; bring to a simmer and cook until the sauce reduces and darkens, 5 to 10 minutes
6
Press the snapper fillets into the flour and shake off the excess
7
Place the fillets into the pan and cover with the sauce
8
Place the skillet in the preheated oven and bake until the fish flakes easily with a fork, about 20 minutes
9
Sprinkle with parsley to serve