Pan Roasted Red Snapper With Basil Oil And Sun-dried Tomatoes

Recipe Ingredients

4		Red snapper fillet - (5 oz ea) - skin on, but
		With all pin bones removed
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive or vegetable oil
1/4 cup	15g / 0.5oz	Sun-dried tomatoes, soaked in hot water,
		Drained and julienned
1		Garlic clove - finely minced
3 tablespoons	45ml	Chopped shallots
2 tablespoons	30ml	Chopped fresh thyme
2 tablespoons	30ml	Chopped fresh oregano
4 teaspoons	20ml	Basil Oil - (see recipe)

Recipe Instructions

Season the snapper fillets 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 sun-dried tomato and herb mixture over the snapper. Then drizzle 1 teaspoon Basil Oil over each fillet and around the dish. Serve immediately.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9138) - from the TV FOOD NETWORK

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