Pan roasted red snapper with basil oil and sun-dried tomato
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pieces red snapper fillet, (5-ounce) skin on, but with all pin bones removed | |
| Salt and freshly ground black pepper | ||
| 2 | tablespoons | Olive or vegetable oil |
| ¼ | cup | Sun-dried tomatoes, Soaked In Hot Water water, drained and julienned |
| 1 | Clove garlic, finely minced | |
| 3 | tablespoons | Chopped shallots |
| 2 | tablespoons | Chopped fresh thyme |
| 2 | tablespoons | Chopped fresh oregano |
| 4 | teaspoons | Basil Oil (See Separate Recipe) |
Directions
Season the snapper fillet with salt and pepper. Preheat a saute pan with the olive oil until the oil is hot, 1 to 2 minutes. Add the snapper to the hot pan, flesh-side down, and cook over medium heat 4 to 5 minutes. Turn to cook the skin side an additional 3 to 4 minutes. The fillets will curl inward briefly, but once they have cooked 1 minute, they will begin to relax and lay flat again, allowing you to cook the skin side to a crispy texture. Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add the sun-dried tomatoes, garlic, and shallots, and saute together 2 minutes. Add the fresh herbs to the pan. Stir quickly just to heat the herbs enough to release their aromas. Pour the sin-dried tomato and herb mixture over the snapper. Then drizzle 1 teaspoon basil oil over each fillet and around the dish. Serve immediately. Yield: 4 servings Recipe by: CHEF DU JOUR MICHAEL LOMONACO SHOW #DJ9138 Posted to MC-Recipe Digest V1 #497 by "Ed Bauman" <BIRCHCREEK@...> on Mar 3, 97.