Red Snapper with Raisins and Pine Nuts

Recipe provided by Divine Health Magazine

Makes 8 servings

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

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.

Other Great Recipe Links:
Milk and Honey Bread

Really Good Salad Dressing

Red Snapper with Raisins and Pine Nuts

Tarragon Chicken Salad

Tomato-Cucumber Salad

Yogurt Sauce

Other Great Related Links:
Divine Health


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