Red Snapper with Raisins and Pine Nuts
Recipe provided by Divine Health Magazine
Makes
8 servings
Ingredients
5 tbls. Extra-Virgin Olive Oil
4 lbs. 1 pan-dressed Red Snapper
1 tbls. Rosemary
TT Celtic Salt
1/4 tspn. Pepper
1 tspn. Sugar (or 2-4 drops Stevia)
1/4 cup Red Wine Vinegar
1/4 cup Water
1/4 cup Pine Nuts
1/4 cup Raisins
Directions:
1. Lightly grease a shallow baking dish with
1 tablespoon olive oil. Center the fish in the baking dish. Sprinkle
it with rosemary, salt and pepper.
2.
Combine the sugar, vinegar and water in a small bowl; whisk until
sugar is dissolved.
3.
Then whisk in the remaining 4 tablespoons olive oil. Drizzle the
vinegar mixture evenly over the fish and sprinkle with pine nuts
and raisins over the top.
4.
Bake, covered, at 400 degrees for 20 minutes.
5.
Uncover and bake 30 minutes longer, basting with pan juices. Remove
from the oven.
6.
Spoon the raisins, pine nuts and pan juices over the fish after
it has been placed on a platter or plates as individual servings.
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