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Pan Roasted Red Snapper with Basil Oil and Sun-Dried Tomato

4 Pieces red snapper fillet, (5-ounce) skin on, but with all pin bones removed
Salt and freshly ground black pepper
2 tb Olive or vegetable oil
1/4 c Sun-dried tomatoes, soaked in Hot Water water, drained and julienned
1 Clove garlic, finely minced
3 tb Chopped shallots
2 tb Chopped fresh thyme
2 tb Chopped fresh oregano
4 ts Basil Oil (See Separate Recipe)


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


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