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My review
Snapper in Black Sauce
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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 320 calsOriginal recipe yields 6 servings
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Directions
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- 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.
Nutrition Facts
Per Serving: 320 calories; 11.4 g fat; 16.9 g carbohydrates; 36.2 g protein; 56 mg cholesterol; 75 mg sodium. Full nutrition
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Reviews
Read all reviews 5Most helpful
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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.