MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Fish, Herb/spice
       Yield: 4 servings
       4    Red snapper fillets; 4oz ea
       2 ts Chinese hot bean paste  *
     1/4 c  + 1 Tbsp parsley; chopped
       1 tb Chives; chopped
       1 tb Flour; all-purpose
      12    Sundried tomato halves
       1 tb Olive oil
   1 1/2 tb Lemon juice
     1/2 oz Pine nuts; toasted
       1 cl Garlic; minced
   1. With sharp knife, score skin of fillets several times. Spread bean
   paste evenly over skin. In small bowl, combine parsley and chives;
   sprinkle herbs and flour evenly over snapper. Place wax paper over
   snapper and press down firmly. Set aside.
   2. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and
   reserve 1/4 cup liquid. Chop tomatoes and set aside.
   3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in
   skillet, skin-side down; cook 4 minutes. With spatula, gently turn
   and cook 3 minutes longer, until cooked through. Remove snapper to
   plate and keep warm.
   4, Stir the lemon juice and remaining 2 teaspoons oil into skillet.
   Add tomatoes and reserved liquid, pine nuts and garlic; cook 1
   minute, until heated through. Spoon sauce evenly over snapper.