Mediterranean-Style Red Snapper
- 4
Ingredients:
Snapper
4 each 6-ounce red snapper fillets, scaled and fine bones removed
1 cup all-purpose flour
Kosher salt and cracked black pepper to taste
Pan Sauce
2 cups Roma tomatoes, medium diced
½ cup shallots, peeled
½ cup garlic cloves, peeled
¼ cup extra virgin olive oil
3 tablespoons heavy whipping cream
2 tablespoons cold butter, cut into small pieces
2 fresh lemons, juiced
¼ cup fresh basil, chiffonade or chopped (save sprigs for garnish)
1/8 cup scallions, cut small
1 tablespoons capers, drained and rinsed
16 kalamata olives, 4 for each serving (optional)
Instructions:
Preheat oven to 350 degrees.
Snapper
Place flour in a mixing bowl. Lightly season fish with salt and pepper. Preheat a nonstick heavy skillet over medium heat. Add a bit of olive oil for searing. Add shallots and brown on all sides, about 4 minutes. Remove from pan and set aside. Add garlic and brown on all sides, about 2 minutes. Remove from pan and set aside. In the same pan, sear the skin side of fillets for about 2 minutes to crisp skin. Turn over and transfer to a baking pan. To finish, cook 3 minutes in a 350-degree oven.
Pan Sauce
In a separate medium-size sauté pan, over medium heat, add 2 tablespoons olive oil. Add diced tomatoes, caramelized shallots and garlic, and squeeze lemon juice into the pan. Reduce the heat to very low, then add cream and return to a simmer. Add the cold butter pieces, swirl the pan continuously (or whisk in butter pieces if necessary), until all the butter has been absorbed. Add basil, capers and olives. Add scallions and season with pepper. Taste pan sauce before adding salt. Place sauce in center of plate. Place cooked snapper fillet on top of the sauce. Garnish with a sprig of fresh basil or fried basil. Serve on a platter for 4 or serve individually.