Red Snapper Sunset

Recipe Ingredients

1/4 cup	15g / 0.5oz	Flour - sifted
2		Red snapper fillets - (1 1/4 lbs total) - scaled, and
		Skin left on
1/8 cup	29ml	Olive oil
1/4 cup	49g / 1.7oz	Clarified butter
2 cups	125g / 4.4oz	Tomatoes - skinned, seeded, (large)
		And quartered
1		Garlic clove - smashed
1/2 teaspoon	2.5ml	Dried tarragon - divided
4 teaspoons	20ml	Snipped fresh dill
1 tablespoon	15ml	Chopped fresh parsley
3 oz	85g	Pernod
2 tablespoons	30ml	White wine vinegar with tarragon
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Butter

Recipe Instructions

Season flour with salt and pepper. Dredge both sides of fillets in flour. Shake off surplus flour.

Heat saute pan over medium heat. Add olive oil and 1/4 cup clarified butter. Add fillets, flesh-side down, to pan. Cook 6 minutes. Turn, and cook the other side for 4 minutes. Remove fish from pan to platter. Strain cooking juices and set aside. Return fillets to pan, flesh-side up.

Meanwhile, in another pan, add remaining clarified butter. On medium-low heat, add tomatoes. Then add garlic. Stir gently. Stir in 1/4 teaspoon tarragon, 1 teaspoon dill, and the parsley. Add 1 ounce of Pernod, wine vinegar, and salt and pepper. Simmer gently. Add fish juices. Increase heat to high.

Season fish fillets with remaining dill and 1/4 teaspoon tarragon. Add remaining Pernod to pan with fish and set aflame.

Stir in butter to sauce and pour over fish. Remove from heat, slide onto platter, and serve immediately.

This recipe yields 2 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0124) - from the - TV FOOD NETWORK

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