Snapper Alicante

 

There are a lot of delicious recipes in our Columbia Restaurant Cookbook, but this one was determined fabulous!! It's a complicated recipe, and it dirties a lot of dishes, so beware. However, the result is worth the time and effort. Oh, and it gives us a chance to use our rarely-used clay pot wedding gift.

First step - gather your ingredients, and start by preparing the garnishes.

Marinate some shrimp in seasoned lemon juice. Drain and wrap with a slice of bacon. Dip in an egg wash, then flour, and deep fry until golden. (Note, like our bacon-wrapped scallops, next time we'll parcook the bacon a bit first.)

Peel and slice an eggplant. Sprinkle with salt and let set for 30 minutes. Rinse and dry. Dip in beaten egg, then breadcrumbs and deep fry until golden brown.

Slice the onions into rounds and place in a clay pot (or other casserole). Put snapper fillets on top. Pour olive oil, white wine, brown sauce (which we had in the freezerleftover from this recipe), salt and pepper. Put green pepper rounds on top of that, then sprinkle with some almonds (although we thought those weren't necessary).

Bake at 350 degrees for about 30 minutes, or until snapper is cooked through. Serve garnished with the eggplant and shrimp.

Note: We tried this again with grouper and it was even more delicious. Then I added a can of clams and some leftover green beans and served the resulting soup for our lunch. That was terrific also!