Ocean Snapper Pontchartran
DOWNLOADWe Have What You'll Need:
3 pounds snapper fillets
olive oil, enough to lightly coat fillets
2 tablespoons Morton & Bassett cajun seasoning
SAUCE
2 tablespoons olive oil
1 cup onion
2 green pepper, chopped
4 cloves garlic
1/2 pound mushrooms, sliced
1/2 cup fresh parsley, chopped
1/2 cup black olives, sliced
1 teaspoon basil
1 teaspoon cumin
1/2 cup Louis M. Martini Cabernet Sauvignon 2001
1 28 oz. can Dei Fratelli chopped tomato
1 cup Dei Fratelli tomato puree
salt, to taste
1 teaspoon file' gumbo
Directions
Prepare the sauce by adding olive oil to a 5-quart sauce pan. Add onions, peppers, garlic, mushrooms, parsley, black olives, basil and cumin. Sauté until onions become tender. Deglaze the pan with the wine and add the chopped tomatoes and tomato puree. Adjust the salt, being careful not to over salt. Note, you will get some salt from the olives. Simmer for 30 minutes.
Just before serving while the sauce is warm but not cooking, add the file' gumbo to the sauce.
Skin the snapper fillets and coat with olive oil. Season with cajun seasonings. Place on a cooking pan or in a casserole dish. Heat oven to 350 degrees. Bake the fillets uncovered for 15 minutes. To serve cover with prepared sauce.
