Mushroom-Crusted Red Snapper

Recipe summary

Broiled snapper topped with mushrooms, tarragon beans and homemade croutons.

Preparation time: 15 minutes
Cooking time: 15 minutes
Yield: 4

Ingredients

Mushroom Crusted Red Snapper

• 4 6 ounce filets red snapper, skin removed
• salt and pepper
• 1 tablespoon olive oil

Tarragon Green Beans

• 3 cups green beans, trimmed
• 1 tablespoon roughly chopped fresh tarragon leaves
• 1/2 Juice of lemon
• 2 tablespoons butter
• salt and pepper to taste

Mushroom Topping

• 1 portobello mushroom, cut into half inch rough dice
• 1/2 pound white button mushrooms, roughly diced
• 1/2 pound oyster mushrooms, stems removed, roughly diced
• 3 tablespoons olive oil
• 4 cloves roasted garlic
• 3 green onions, sliced
• 2 tablespoons white wine
• 2 cups croutons, slightly crushed
• 1/4 cup parsley, chopped
• 1 tablespoon olive oil
• salt and pepper

Croutons for Mushroom Topping

• 2 slices day old bread ciabatta is ideal
• 2 teaspoons olive oil

Green Oil

• 2 cups chives, green onion tops or parsley leaves
• 2 cups vegetable oil