red-snapper-with-leeks-and-tomatoes-102532.json

{
    "directions": [
        "Preheat oven to 350\u00b0F. Sprinkle fish on both sides with salt and pepper; place in 13x9x2-inch glass baking dish. Heat oil in heavy large skillet over medium heat. Add leeks and garlic and saut\u00e9 until leeks are tender and beginning to brown, about 6 minutes. Add tomatoes and tarragon to skillet; stir until tomatoes soften, about 2 minutes. Mix in vinegar; season to taste with salt and pepper.",
        "Spoon leek mixture over fish fillets. Bake until fish fillets are just opaque in center, about 18 minutes."
    ],
    "ingredients": [
        "4 5- to 6-ounce red snapper fillets",
        "2 tablespoons olive oil",
        "3 medium leeks (white and pale green parts only), thinly sliced",
        "2 large garlic cloves, chopped",
        "3/4 pound plum tomatoes, chopped",
        "1 tablespoon chopped fresh tarragon or 1 teaspoon dried",
        "2 teaspoons balsamic vinegar"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fish",
        "Tomato",
        "Bake",
        "Seafood",
        "Snapper",
        "Leek",
        "Fall",
        "Summer",
        "Healthy"
    ],
    "title": "Red Snapper with Leeks and Tomatoes",
    "url": "http://www.epicurious.com/recipes/food/views/red-snapper-with-leeks-and-tomatoes-102532"
}