Ingredients
;;- 1 jar roasted red peppers
- 1 large plum tomato, coarsely chopped
- 2 slices stale bread, torn
- 3 tablespoons pine nuts, toasted
- 1 clove garlic, grated or finely chopped
- 1 sprig fresh rosemary, leaves finely chopped, plus 1 sprig
- A few parsley leaves
- 2 tablespoons aged balsamic vinegar
- 1/4-1/3 cup extra virgin olive oil (EVOO) plus 2 tablespoons
- 4 filets of red snapper (6-8-ounces each)
- Salt and freshly ground black pepper
- Flour, for dredging
Description
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Rachael Ray
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