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Crispy Red Snapper with Eggplant Agrodol




Source of Recipe


from link below


Recipe Link: http://www.oster.com/recipedetail.asp?id=65

List of Ingredients




Crispy Red Snapper with Eggplant Agrodolce

Red Pepper Juice:
4 red bell peppers
1 teaspoon paprika
2 tablespoons butter
salt and cayenne pepper

Eggplant:
1 sweet onion, chopped
1 large eggplant, diced, salted and drained
2 tablespoons balsamic vinegar
4 tablespoons blanched orange zest
4 tablespoons orange juice
4 tablespoons pine nuts
1 tablespoon sugar
pinch of crushed red pepper flakes
2 tablespoons chopped chives
salt and pepper
olive oil

Potatoes:
8 fingerling potatoes, boiled
2 teaspoons chopped parsley
1 tablespoon butter
1 tablespoon chicken stock
salt and pepper

Rice Flour Batter for Snapper:
1/2 cup rice flour
1/2 cup water
2 tablespoons baking powder
salt and cayenne pepper

Red Snapper:
2 tablespoons canola oil
4 5- to 6-ounce red snapper fillets, skins on
1 cup rice flour batter (preceding recipe)


Cooking Instructions:
Red Pepper Juice:
Remove seeds from bell peppers.
Cut peppers into 1-inch pieces.
Puree in an Oster® food processor, then strain through a cheesecloth.
Measure out 1 cup of resulting juice.
Add paprika.
Reduce by two-thirds and finish with butter, salt and cayenne to taste. Set
aside.


Eggplant:
Heat a heavy skillet and sweat onions in olive oil until translucent.
Add eggplant and saute until soft and golden.
Deglaze with orange juice and vinegar, and cook away liquid.
Add orange zest, pine nuts, pepper flakes and sugar.
Salt and pepper to taste.
Add chives.


Potatoes:
Warm potatoes with butter, stock, parsley and salt and pepper to taste.


Rice Flour Batter for Snapper:
Mix ingredients, adding salt and cayenne to taste.


Red Snapper:
Preheat Oster® toaster oven to 400 degrees.
Heat oil in a heavy nonstick skillet.
Dip fish fillets in rice flour batter and cook on stove, skin side first,
until golden brown.
Finish for 3 minutes in oven.


To Serve:
Place potatoes on a plate.
Top with fish.
Add eggplant mixture and drizzle with red pepper reduction.
Makes 4 servings.



Recipe