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

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

Yield:
4 Servings

Categories:
Chef,
Jour




Ingredients:





     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


 


 Recipe by: CHEF DU JOUR MICHAEL LOMONACO SHOW #DJ9138


 


 Posted to MC-Recipe Digest V1 #497 by "Ed Bauman" 
on


 Mar 3, 97.