Cut the red snapper into 4 pieces. Dredge in flour and fry gently in a hot skillet with oil without cooking completely. Remove the fish. In the same pan saute the parsley and garlic in oil quickly, being careful not to let them burn. Add the tomatoes and white wine and let simmer for 10 minutes. Add the fish and simmer, covered, for another 10 minutes. Do not stir or the fish will fall apart. Yield: 4 servings Per serving: 802 Calories (kcal); 85g Total Fat; (98% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 17 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9337 Converted by MM_Buster v2.0n.
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