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  • Pan Roasted Red Snapper With Basil Oil And Sun Dried Tomatoes

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    Pan Roasted Red Snapper With Basil Oil And Sun Dried Tomatoes
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 piece red snapper fillet - (5 ounce ea) skin on, but
    •     with all pin bones removed
    •     Salt to taste
    •     Freshly-grnd black pepper to taste
    • 2 Tbsp. olive or possibly vegetable oil
    • 1/4 c. sun-dry tomatoes, soaked in warm water,
    •     liquid removed and julienned
    • 1 x garlic clove finely chopped
    • 3 Tbsp. minced shallots
    • 2 Tbsp. minced fresh thyme
    • 2 Tbsp. minced fresh oregano
    • 4 tsp Basil Oil (see recipe)

    Directions

    1. Season the snapper fillets with salt and pepper. Preheat a saute/fry pan with the extra virgin olive oil till the oil is warm, 1 to 2 min. Add in the snapper to the warm pan, flesh-side down, and cook over medium heat 4 to 5 min. Turn to cook the skin side an additional 3 to 4 min. 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.
    2. Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add in the sun-dry tomatoes, garlic, and shallots, and saute/fry together 2 min. Add in the fresh herbs to the pan. Stir quickly just to heat the herbs sufficient to release their aromas. Pour the sun-dry tomato and herb mix over the snapper. Then drizzle 1 tsp. Basil Oil over each fillet and around the dish. Serve immediately.
    3. This recipe yields 4 servings.

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