Fish Brochettes
Description
Courtesy of Paula Angerstein of Paula's Texas SpiritsPhotography by Andy Sams
This is a simple way to make finger food out of fish. Buy the thicker part of the snapper fillet so it will hang together on the skewer.
Ingredients
At a glance
Cooking Method
Bake
Main Ingredient
Tomato
SeaFood
Course/Dish
Hors d oeuvres
Serves
8
1 lb. red snapper
Salt and pepper, to taste
¼ c. Texas olive oil
3 large bay leaves
1 c. seeded and chopped tomato
1 c. ¼-in. onion rings, halved
½ c. sliced olives
¼ c. capers
Salt and pepper, to taste
¼ c. Texas olive oil
3 large bay leaves
1 c. seeded and chopped tomato
1 c. ¼-in. onion rings, halved
½ c. sliced olives
¼ c. capers
Methods/steps
Slice the snapper into 1-inch by 4-inch pieces and thread onto skewers. Place in a baking dish and sprinkle with salt and pepper and the olive oil. Stuff the bay leaves around the skewers, and sprinkle the remaining ingredients on top. Bake 10 minutes at 400°.
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