Poached snapper with crispy artichokes and sherry-tomato vinaigrette from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 258) by America's Test Kitchen Editors

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Notes about this recipe

  • mharriman on July 03, 2019

    Excellent. This is a restaurant worthy recipe that Mr. Harriman and I loved. It isn’t something to whip up quickly, however. While most fish recipes take less than 30 minutes, this one took me 80 minutes from start to finish as there were multiple steps and dishes involved. Prep tine was added when I realized I needed to skin my snapper and let it sit for 20 minutes after salting. Note to self: Carefully read the directions way before starting dinner! To not have a very, very late meal, I cut to the chase when the fish and artichoke hearts were baking and made the vinaigrette using olive oil from the bottle rather than waiting for the fish infused EVOO from the oven. The sauce paired with the snapper is heavenly. Will definitely repeat when time allows.

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