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My review
Snapper in Black Sauce
4 made it |
5 reviews
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Barnaby
"This is a baked fish recipe from Argentina that combines both the Spanish and Italian influences in that culture. You can also use striped bass."
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Ingredients
1 h 20 m servings 320Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Soak the porcini mushrooms in the water for 30 seconds. Drain, reserving the liquid, and chop.
- Preheat an oven to 350 degrees F (175 degrees C).
- 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. 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. Press the snapper fillets into the flour and shake off the excess. Place the fillets into the pan and cover with the sauce.
- Place the skillet in the preheated oven and bake until the fish flakes easily with a fork, about 20 minutes. Sprinkle with parsley to serve.
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Newest
8/30/2010
I just used normal mushrooms because I was trying to find a recipe to use up what I had in the fridge. Very tasty and easy to make.
3/5/2010
Great dish!! Required a bit of salt, but overall, A+ Try with rice pilaf and steamed asparagus.
11/15/2015
Ehh, just okay. I made the recipe exactly as written, with the exception of substituting ground pecans for ground walnuts and lightening up a little on the nutmeg, since I use fresh-ground. The ...