Maille Canada

Poached Red snapper fillet with pepper and tomato

Mild red snapper fish is elevated by the flavours of red peppers, shallots, basil and Maille Balsamic Vinegar of Modena for a spicy, fresh dish.

Poached Red snapper fillet with pepper and tomato

Ingredients

  • 2 red peppers, diced
  • 2 tomatoes, diced
  • 4 Red Snapper fillets, approx. 180 g each fillet
  • 30 ml pine nuts
  • 15 mL Maille Balsamic Vinegar of Modena
  • 30 mL olive oil
  • 45 mL chopped shallots
  • 30 mL minced fresh basil
Prep Time:
20 min
Serves:
4 people

Preparation

In a pan, heat the olive oil over medium heat. Brown the shallots. Add the peppers and the tomatoes. Cook for 5 minutes.

Roll the fish filets. In the pan, add the pine nuts, vinegar, fish fillets and basil. Add salt and pepper. Cover and simmer for 5 minutes, until the fish flakes easily with a fork. Serve with grilled vegetables.

To serve

Serve with vegetables orzo as side dish.


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