12-04-2004, 05:53 AM
2 pounds of Snook, skinned & boneless
Cut into stakes about 1 ½ “ Thick
Salt and freshly ground pepper to taste
3 to 4 tablespoons of Olive oil
1-½ cups of fresh Grape Tomatoes
3 large Leeks, split, washed & julienned
3 minced shallots
¼ cup of green olives
3 tablespoons of Capers
¼ to ½ cup of white Vermouth
½ cup of Chicken broth
2 tablespoons of Tarragon
3 tablespoons of butter
Preheat Oven to 400 degrees. Season the Snook with salt and pepper.
Heat the olive oil in a large skillet. Sear the Tomatoes over medium heat, add in the Leeks, and cook together for 3 to 4 minutes. Add in the Shallots, olives, capers, vermouth and chicken stock. Cook for 5 to 6 minutes over medium heat or until the sauce reduces a little.
Pour the vegetable mixture into an ovenproof casserole dish. Place the Snook on top of the bed of vegetable mixture and roast for no more then 6 to 8 minutes.
Gently remove the Snook from the dish, stir in the butter and tarragon and then spoon the vegetable sauce around the Snook.
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Cut into stakes about 1 ½ “ Thick
Salt and freshly ground pepper to taste
3 to 4 tablespoons of Olive oil
1-½ cups of fresh Grape Tomatoes
3 large Leeks, split, washed & julienned
3 minced shallots
¼ cup of green olives
3 tablespoons of Capers
¼ to ½ cup of white Vermouth
½ cup of Chicken broth
2 tablespoons of Tarragon
3 tablespoons of butter
Preheat Oven to 400 degrees. Season the Snook with salt and pepper.
Heat the olive oil in a large skillet. Sear the Tomatoes over medium heat, add in the Leeks, and cook together for 3 to 4 minutes. Add in the Shallots, olives, capers, vermouth and chicken stock. Cook for 5 to 6 minutes over medium heat or until the sauce reduces a little.
Pour the vegetable mixture into an ovenproof casserole dish. Place the Snook on top of the bed of vegetable mixture and roast for no more then 6 to 8 minutes.
Gently remove the Snook from the dish, stir in the butter and tarragon and then spoon the vegetable sauce around the Snook.
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