Red Snapper in Tomato Rosemary Sauce

A popular domestic catch.

Cleaned whole red snapper by naotakem, on Flickr

Most red snapper is caught in the Southeastern United States, both in the Atlantic and in the Gulf of Mexico. It has firm, white, slightly sweet flesh that rewards the savory acidity of tomato and garlic.

Now you can keep the Red Snapper recipe, or you can go for what’s in the box!

From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.

Red Snapper in Tomato Rosemary Sauce

2 lb. snapper
4 c. olive oil, high heat
3 c. garlic, chopped
1 tsp. rose [rosemary]
1/4 c. red wine vinegar in sauce
1-1/2 c. flour
1 tomato, chopped

Lemon juice over fish.

Coat fish with flour.

Cook fish in hot oil.

Leave a Reply

Your email address will not be published.
Required fields are marked:*