Snapper Vesuvio

Snapper Vesuvio (Carline Jean / Sun Sentinel / January 4, 2011)

This dish has been served at South Florida restaurateur Tony Bova's various restaraunts. A version using flounder is now the menu at his Mario's Osteria, 1400 Glades Road, Boca Raton. (561-239-7000, mariososteria.com)  

    For artichokes: 
    8 baby artichokes
    2 whole garlic cloves, peeled
    2 sprigs fresh rosemary
    1/4 cup lemon juice  


    For peppers:
    2 red bell peppers
    Vegetable oil to coat peppers
    Salt to taste  


    For snapper:
    4 red snapper fillets, 4 to 6 ounces each
    1 teaspoon salt
    1/2 teaspoon black pepper
    1/3 cup flour
    2 large eggs, beaten
    1/4 cup blended oil *
    1/2 cup white wine
    Juice of 1 lemon
    1 1/2 cups clam juice
    1 tablespoon capers
    1 unsalted tablespoon butter
    1 bunch flat-leaf Italian parsley, chopped  


    To prepare artichokes: Peel outer leaves off artichokes and place cleaned chokes in a medium saucepan. Cover with water and add garlic cloves, rosemary and lemon juice. Bring to a boil over medium-high heat. Once pot boils, remove pot from heat and cover; let steep for about 10 minutes or until artichokes are tender. Drain and cool artichokes. Cut in half lengthways and reserve.
    To prepare peppers: Preheat oven to 500 degrees. Rub peppers with oil and sprinkle lightly with salt. Place peppers on oven rack and roast until skin is well charred; turn halfway through roasting. Place in a small bowl and cover tightly with plastic wrap for 15 minutes to loosen skins. Remove plastic wrap and cool peppers. Slip skins off and cut in half. Remove seeds and stems. Cut into 3/4-inch pieces. Set aside.
    To prepare snapper and assemble: Season snapper fillets with salt and pepper. Place flour into a shallow pan and lightly coat fish with flour. Lightly beat eggs in shallow bowl. Dip fillets in beaten egg. Heat large skillet over medium heat and when hot, add oil. Add fillets, and cook over medium heat until golden brown; turn and cook for approximately 2 more minutes. Remove pan from heat and add white wine and lemon juice. Return pan to medium-high heat and cook for about 1 minute. Add clam juice and stir sauce. Add reserved artichokes, reserved red peppers and capers. Add butter and parsley and serve at once.
    Makes 4 servings.

    Per serving: 395 calories, 50% calories from fat, 22 g fat, 4 g saturated fat, 137 mg cholesterol, 16 g carbohydrates, 35 g protein, 254 mg sodium, 6 g fiber  


    *Blended oil is a vegetable-canola oil blend now marketed by major oil brands, including Wesson and Crisco. Find it at most major supermarkets.