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  Red Snapper With Potatoes, Tomatoes & Red Wine
   Fish
   Kate
   7/5/2008
Ingredients:
4 large Yukon Gold potatoes, peeled, cut into 1/4 -inch -thick slices
1 T butter
9 T olive oil
3 small onions, sliced
8 garlic cloves, thinly sliced
1 cup dry red wine
2 cups chicken stock or canned low-salt chicken broth
1 14 1/2 ounce can diced tomatoes in juice
1 tsp dried oregano
1/3 cup kalamata olives or other brine-cured black olives
4 T chopped fresh parsley
salt & pepper to taste
6 7-ounce red snapper or blackfish fillets
Instructions:
Steam potatoes until almost tender, about 8 minutes. Cool.

Melt butter with 2 T oil in heavy pot over med-high heat. Add onions; saute until golden brown, about 8 minutes. Mix in 3 T oil & garlic. Add potatoes; cook 2 minutes. Mix in red wine. Boil until almost no liquid remains, about 4 minutes. Add stock, tomatoes with juices & oregano & bring to a boil. Add olives; boil until liquid thickens slightly & potatoes are very tender, about 12 minutes. Mix in 3 T parsley. Season with salt & pepper.

Meanwhile, sprinkle fish with salt & pepper. Heat 1 1/2 T oil in each of 2 heavy large nonstick skillets over med-high heat. Add fish fillets & saute until just opaque in center, about 3 minutes per side.

Arrange potatoes in center of each of 6 plates. Spoon some sauce over. Top with fish. Spoon remaining sauce over fish. Sprinkle with 1 T parsley. Drizzle with 1 T olive & serve.

8 cloves of garlic is too much for us. I would use about 3, depending on size of the cloves.
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