4 Red snapper fillets; 4oz ea
2 ts Chinese hot bean paste *
1/4 c + 1 Tbsp parsley; chopped
1 tb Chives; chopped
1 tb Flour; all-purpose
12 Sundried tomato halves
1 tb Olive oil
1 1/2 tb Lemon juice
1/2 oz Pine nuts; toasted
1 cl Garlic; minced
1. With sharp knife, score skin of fillets several times. Spread bean
paste evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper. Place wax paper over snapper and press down firmly. Set aside. 2. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and
reserve 1/4 cup liquid. Chop tomatoes and set aside. 3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in
skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook 3 minutes longer, until cooked through. Remove snapper to plate and keep warm. 4, Stir the lemon juice and remaining 2 teaspoons oil into skillet.
Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through. Spoon sauce evenly over snapper.